Rosemary Chicken Pot Pie

Mmmm, pot pie. There’s nothing really more comforting than that, and especially when it hardly cost anything at all.

I love making dinners with leftover ingredients, and here is an excellent sample of just that. I had leftover chicken, frozen peas, fresh carrots and onions, and of course my pantry staples. I didn’t need anything else. Well, ACTUALLY! I needed some small baking dishes, but I improvised by using my ceramic dinner bowls and PRAYED nothing would happen. Luckily all that did happen, were two delicious individual-sized pot pies.




By the way, the pot pie is SUPER hot. Duh.

I found and altered an Ina Garten recipe. I just love her.

Ingredients for 2:

  • 1 to 1 ½ cups shredded chicken
  • 2 cups chicken stock
  • 1 small bunch of fresh rosemary, ½ tablespoon chopped
  • 2 tablespoons parsley, chopped
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 small onion, chopped
  • 1 carrot, diced and blanched
  • ¾ cup frozen peas
  • 3 tablespoons heavy cream
  • 1 tablespoon olive oil
  • Salt and pepper


  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1/3 teaspoon baking powder
  • 6 tablespoons butter, cold and cut into ½-inch chunks
  • ¼ to ½ cup ice cold water (I used a bit more than ¼ cup)
  • 1 egg beaten with a bit of water (egg wash)
  • Salt and pepper

Prepare the dough ahead of time. I did this all by hand, but you can use a food processor and/or pastry cutter.

In a large bowl, combine the flour, salt, and baking powder. Mix well. Then quickly mix in the cold butter. Breaking the butter into small pieces and coating each one with the flour-mixture. Then add the cold water, just enough to hold most of the mixture together. Then dump into a floured surface and knead very quickly into a ball. Then divide the dough in half, wrap in saran wrap, and refrigerate for at least 30 minutes.

For the filling: In a small saucepan, bring the stock and the bunch of rosemary to a boil for 5 minutes then allow to simmer for at least another 10 minutes. Remove the rosemary.

In a large saucepan, melt the butter and cook the onions over medium heat for 10 minutes. Then add the flour and cook on low for 2 minutes, stirring constantly. Add the rosemary-infused stock and simmer for another minute, until the sauce thickens. Add salt, pepper, and heavy cream. Then add the chicken, carrots, peas, parsley, and chopped rosemary. Taste for extra seasonings. Allow to cool.

Preheat the oven to 350 degrees.

Roll out the pastry onto a flour surface. Cut a circle an inch large than the opening of the bowl.

Divide the filling between two oven-safe bowls. Brush the edges of the bowl with the egg wash and place the dough on top. Press down the sides of the dough onto the bowl. Make three slits into the dough, apply the egg wash, and sprinkle with salt and pepper.

Bake for 45 minutes, and allow to cool for 5 minutes before digging in.

Published in: on November 10, 2010 at 7:22 am  Leave a Comment  
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