Sunday Dinner: Chicken Pot Pie

Sunday Dinner: Chicken Pot Pie

Growing up, Sunday dinner was always a special meal.  This meal was a way of wrapping up the week and looking forward to the new week ahead.  This meal was one that took some time to prepare and cook, not an ordinary or quick week night meal.  My family really enjoyed coming together over the lovely meal.  I think this tradition was experiences by both of my parents when they were growing up.  They always tell stories from their own Sunday dinners when they were kids.  Now, as an adult with my own family, I really want to continue the Sunday dinner tradition.  My parents live in the same town as I do and we alternate who is hosting and cooking Sunday dinner.

This recipe has quickly become a favorite in our winter meal rotation.  I served the pot pie in individual ramekins, but it could easily be served in a deep pie dish if you want more of the family style service.  One thing to note, if you are serving ramekins to children (like I did), make sure they cool a bit longer than the adults before you serve.  You do not want anyone getting burned!

Chicken pot pie has been a family favorite for a long time.  I was getting tired of our old recipe that used frozen veggies and Bisquick.  I decided to revamp with a fresher take and this is what I developed.

Sunday Dinner: Chicken Pot Pie

*Serve 6 ramekins

Ingredients

1 package of store bought pie dough
1 store bought rotisserie chicken, shredded

1 stick unsalted butter
½ cup flour
4 cups chicken stock (I used low sodium)
1 cup milk or half-n-half
2 gloves of garlic, crushed
1/3 cup onion, diced
1/3 cup celery, diced
¾ cup frozen peas
½ cup carrots, diced
1 teaspoon fresh rosemary, minced
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons milk
¼ cup Parmesan cheese, crumbled

1.       Preheat oven to 350 degrees.  Prep dough according to directions on box. 

2.       Take 3 tablespoons of butter and melt.  Add crushed garlic, carrots, celery, onions.  Cook until veggies are tender and onions are translucent.

3.        Remove veggies from pot and discard garlic.  Melt the remaining butter and whisk in flour to for a paste.  Slowly add chicken stock and continue to whisk until the mixture is lump free.  Whisk in the milk, season with salt, pepper and add rosemary.  Simmer for about 10 minutes, while continually whisking until reaches desired thickness and also to prevent burning. 

4.        Add shredded chicken and veggies to cream mixture.  Fold into the pot. 

5.       Fill ramekins (or oven safe bowls) ¾ of the way full.  Roll out pie dough and cut out circles that are large enough to fit over the top of the ramekin or bowl.  Press to form a seal.  Cut 2 small slits into the dough (to allow steam to escape during the cooking process).  Brush the top with milk and sprinkle with pepper, a little bit of sea salt and parmesan cheese. 

6.        Place on baking sheet lined with parchment paper.  Bake for 15-20 minutes until top is golden brown. 

The new and improved chicken pot pie recipe was a hit and many times the kids want me to make it numerous nights in a row.  It was fresh, delicious, creamy and a now a family favorite comfort food.

What are your Sunday dinner traditions?