Poultry-Chicken: Chicken Pot Pie For Two

chocolatemoosey.com

Brian

Currently learning to be retired in central Florida.

This crust is enough for one of 6-inch ramekin.
From start of prep to set on table figure about 2 hours.

subheading: Pie Crust:

1 ½ cups (188 grams) all-purpose flour

1 teaspoon (4 grams) granulated sugar

½ teaspoon (1.5 grams) kosher salt

½ cup (113 grams) unsalted butter, cubed

4 to 5 tablespoons (60 to 75 grams) cold water

subheading: Pot Pie Filling:

3 small potatoes, peeled and diced (roughly 1 cup)

1 (10.5-ounce) can cream of chicken with herbs soup

1 cup heavy whipping cream

1 boneless, precooked chicken breast (roughly 8 ounces) or 2 to 3 thighs, cubed

2 tablespoons butter (add pinch of salt if unsalted)

2 cups frozen vegetable medley (usually carrots, corn, peas, and green beans)

1 tablespoon chicken soup base

1 teaspoon Vegeta (optional)

½ teaspoon poultry seasoning

¼ teaspoon sage

¼ teaspoon thyme

¼ teaspoon ground pepper

Salt, to taste

Note: Ingredients may have been altered from the original.

Directions at chocolatemoosey.com

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