Wednesday, March 31, 2010

Chicken Pot Pie

This is one of my favorite things ever. And it is really easy to make...

I love the Neely's on the Food Network. I remember the first time I saw them guest appear on Paula Deen's show and I thought, "Oh they totally need their own show!!" I guess I'm a psychic now because they totally got one shortly after ;)

I halved this recipe this last time because it is really filling and it makes a lot but the recipe I'm posting is the FULL recipe... so just keep that in mind.

Sadly, my husband has left me for Pocatello (for work) throughout the week and my dinners have been very sad and small and lonely and weird since I like to eat weird things apparently. Hopefully I can keep up with this blog though!!!

So here ya go...

The Neely's Individual Chicken Pot Pies
Courtesy of


  • 4 cups chicken broth
  • 1 bouillon cube
  • 1/2 cup (1 stick) butter
  • 1 onion, finely chopped
  • 2 large carrots cut in 1/2-inch rounds
  • 1 rib celery, sliced
  • 3 tablespoons chopped chives
  • 2 cloves garlic, chopped fine
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup heavy cream
  • 3 tablespoons dry sherry
  • 1 store-bought 2-pound rotisserie chicken, shredded
  • 1 (7-ounce) bag frozen pearl onions
  • 1 (9-ounce) box frozen peas
  • 2 (9-ounce) packages store-bought rolled out pie dough
  • 1 egg beaten with 1 tablespoon water
(PS, I add green beans because duh, I love green beans. I use canned but you could use frozen or even fresh. With the fresh ones, I would blanch them in boiling salted water for a couple minutes)


Preheat your oven to 375 degrees F.

In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.

In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.

With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.

Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.