Individual Chicken Pot Pies for Two

Ingredients

• Puff pastry

  frozen, ready-to-bake

  100g

• Chicken breast

  raw

  10 oz or 284g

• Carrots

  canned, regular pack, drained

  1 cup, sliced or 146g

• Celery

  raw

  1 cup chopped or 101g

• Onion

  canned

  ¼ cup, chopped or diced or 56g

• Chicken broth

  canned, reduced sodium

  2 cup or 480g

• Butter

  unsalted

  2 tbsp or 28g

• Whole wheat flour

  whole-grain

  2 tbsp or 15g

• Whole milk

  ⅓ cup or 81g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ⅛ tsp or 0.3g

• Egg

  whole

  1 medium or 44g

• 2% milk

  1 tbsp or 15g

Directions

1. Prepare Ingredients
2. Prepare pie crust. At the end of the chilling time, start the pot pie filling. (If using store-bought, frozen crust, remove from freezer so you will be able to cut it.) Preheat your oven to 425F and line a baking sheet with foil.
3. Pot Pie Filling
4. In a medium pot, combine cubed chicken, carrots, celery, onion, and chicken broth. Bring to a simmer over medium-high heat and cook for 15 minutes, until chicken is cooked through and vegetables are just fork tender.
5. Drain chicken broth into a separate container (do not discard).
6. Make Gravy
7. Measure out 1 cup of reserved broth (you can discard the rest) and 1/3 cup milk. Set them next to the stove.
8. In a medium saucepan, over medium heat, melt butter. Whisk in flour and cook until flour is golden, 30 seconds to 1 minute.
9. Slowly whisk in broth and milk, whisking out any lumps as they form. Cook, stirring constantly, until mixture thickens and begins to bubble, 2 to 5 minutes.
10. Remove gravy from heat, stir in salt and pepper and chicken and vegetable mixture, and divide between 2 12-ounce ramekins.
11. Assemble
12. Allow chilled dough to sit at room temperature for about 5 minutes to soften slightly so you can roll it out without it cracking.
13. While your dough sits, make the egg wash. In a small bowl, whisk together egg and milk, and set aside.
14. On a well-floured surface, roll out the first disk to 1/8-inch thick and drape over the first filled ramekin. Trim the extra, leaving about 3/4-inch overhang. Gently press the edges over so the dough drapes over the sides slightly (it won't sit flush). Use a sharp-tipped serrated knife to cut a couple slits in the top for steam to escape.
15. Repeat with the second crust and ramekin. Brush egg wash over the top of the pie crusts.
16. Place ramekins on your prepared baking tray and bake for 15 to 20 minutes until tops are golden and filling inside is bubbly.
17. Cool for at least 5 minutes before serving. Enjoy!