Chicken and Mushroom Pot Pies
Pot pie is the quintessential crisp afternoon food! This hearty yet simple-to-prepare dish can easily be made as a casserole instead of individual pot pies. Use a 9-by-13-inch baking dish, and add 15 minutes to the final baking time.
Serves: 6Hands-on: 30 minutesTotal: 1 hour 25 minutesDifficulty: Medium
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 2 cans (11 oz.) refrigerated French bread dough
- 1 large sweet onion, peeled and chopped
- 1 cup mushrooms, sliced
- 1 stalk celery, chopped
- 7 Tbsp. butter, divided
- 2 tsp. salt, divided
- 1⁄4 cup all-purpose flour
- 2 Tbsp. heavy cream
- 1 Tbsp. garlic, peeled and minced
- 1⁄2 tsp. crushed red pepper
- 2 1⁄2 cups cubed cooked chicken
- 1 Tbsp. chopped parsley
- Place potatoes in a medium saucepan and cover with water. Heat over medium-high heat and boil potatoes until just tender, about 10 minutes. Drain and set aside.
- Preheat oven to 350°F.
- Spray 6 individual baking ramekins with nonstick spray. Unroll bread dough from one can, and divide into 6 circles, then press the dough into the bottoms of the ramekins. Bake 10 minutes.
- While dough is baking, sauté onion, mushrooms, and celery in 1 tablespoon butter in a large skillet over medium heat. Season with 1 teaspoon salt and set aside.
- In a large saucepan over medium heat, combine flour and 4 tablespoons butter. Cook 5 minutes, stirring constantly. Add in cream, garlic, crushed red pepper, and remaining salt and continue to cook another 2 minutes. Stir in chicken and potatoes.
- Divide chicken mixture between the 6 baked crusts. Press down and pack tightly. Top with 6 more circles of dough, sealing the edges. Sprinkle with chopped parsley.
- Return dishes to oven and bake 25 minutes. Remove from oven and cool 10 minutes before serving.