Lex’s Individual Chicken Pot Pie Recipe
● Ceramic Ramekins – this recipe should serve 8 – 10 individual pies
● One large size, heavy duty baking sheet to hold all ramekins. (Smart & Final is a good source)
Ingredients
● A bucket of KFC (yes Kentucky Fried Chicken) Original Recipe Chicken with all thighs and 2 large size breasts. 6-8 pieces total
● 1 package of Vegetable Mélange in the frozen section at Trader Joes that includes julienne sliced carrots, English peas, corn and cauliflower in an herb butter sauce.
● 2 sticks of cold, unsalted butter
● 2 packages of pre-made pie crust found in the refrigerator section is ideal versus frozen section
● 2 tablespoons of all-purpose flour
● 2 teaspoons of Worcestershire sauce
● 1 ½ cups of low sodium organic chicken broth
● 1 egg white beaten
● 2 teaspoons of herbs de provence seasoning
● 1 ½ teaspoons of ground black pepper
● Salt to taste (There is enough seasoning in this recipe that requires minimal addition of salt)
Directions
Pre-heat oven to 400 degrees (total cook time depends on range but for small sized pies, 45 – 55 mins, pie crust should be golden brown and bubbling).
Take pre-made pie crusts out of fridge and their box and rest in paper on countertop to come to room temperature.
In a nice sized sauté pan, add entire bag of TJ’s Vegetable Mélange over medium heat then once defrosted, lower to a simmer and add 2 tablespoons of unsalted cold butter.
Take the KFC chicken and remove the skin off all chicken and place to the side.
Once all bones are removed and discarded, take all chicken and ½ cup of original recipe fried chicken skin and chop into small size pieces. The chicken skin is a little secret which adds a crunch to this recipe.
Once chopped, add the chicken / skin mixture to the vegetable mélange simmering on the stove and stir in another 2 tablespoons of unsalted butter.
Add 1 teaspoon of ground black pepper and 2 teaspoons of the Herbs de Provence to chicken pot pie filling. Ideally add the later by hand to break up the lavender and other spices. Allow the seasonings to combine for 4 minutes on low and take the pan off the heat to rest.
In a medium size sauce pan, add the following ingredients to create the gravy:
1 ½ cups of low sodium organic chicken broth and bring to a boil over medium heat
Add 2 tablespoons of unsalted butter
Add 2 tablespoons of all-purpose flour and start to whisk the mixture together and reduce the heat to low
Add 2 teaspoons of Worcestershire sauce that should be thickening to an aromatic gravy sauce
Add one small pinch of kosher salt
Add ½ teaspoon of ground black pepper
Let this simmer on low, stirring occasionally
On a flat surface, sprinkle some flour that you will place the pre-made pie crusts on to roll out for pie prep.
Take the remaining butter stick and cut into small squares. Each pie will get 2 – 3 before adding the chicken pot pie mixture.
With remaining butter, rub on the inside of each ramekin.
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