A Family That Eats Together: Chicken Pot Pie

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike.

I have fond memories of chicken pot pie as a child. My mom would buy them from this fabulous bakery when she didn't have time to cook after work. There was something about getting my own individual pie that was so exciting and comforting to me as a kid. I have spent many years perfecting this recipe while also making it a more contemporary take on chicken pot pie with fresh organic ingredients. Make this as a whole pie or follow my recipe for four individual pies. Just use 4-inch ramekins or mini pie dishes.

Servings: 4 individual pies
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

• 2 carrots, chopped
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 tablespoon butter
• 2 boneless, skinless chicken breasts, cut into 1/2 inch cubes
• 2 large shallots, minced
• 2 tablespoons all purpose flour
• 3/4 cup dry vermouth
• 1 cup low sodium chicken broth
• 4 sprigs of fresh thyme, leaves removed from the stems
• frozen pastry dough, cut into 4 pieces
• salt
• pepper

Directions

1. Preheat the oven to 400ºF. Prepare a baking sheet covered with tin foil. Place the 4 individual pie dishes on the tin foil.
2. In a large, non-stick skillet add 1 1/2 cups water, carrots, peas and corn. Bring to a low simmer for 5 minutes. Drain water and set the vegetables aside in a bowl.
3. Place the pan back on the stove over high heat. Melt butter and add chicken. Season the chicken with salt and pepper, to your taste. Cook until the chicken is light brown. Add the onion and sauté for another 5-7 minutes or until the onion is translucent and light brown. Stir the flour in with the chicken and onions for 1 minute. Add the vermouth and chicken broth. Bring the mixture back to a low simmer and stir in the vegetables and thyme. Taste and season with salt and pepper, to your taste.
4. Spoon the mixture evenly into each pie dish. Spread the pastry dough over each dishes top, gently tucking in the dough around the edges. Using a knife, slice 2 slits into the top of each pie. This ensures that the pie won’t explode and will release its steam.
5. Place the pies in the oven for 10-12 minutes or until the crust is golden brown.
6. Remove the pies from the oven, plate them and serve immediately.