Heartland  Recipes

Chicken or Steak Individual Pot Pies |Serves 4

Savory pies have a long history, and the pot pie is one of the simpler versions of such a creamy and rich supper. If you are new to cooking, you will learn a few essential skills here, such as making a mirepoix, making a roux, and creating a sauce. Simply cook it all up in a pot, scoop it into your favorite crust, and bake it. 

1 tsp olive oil

2 tbsp butter

1 small onion, diced

2 ribs celery, chopped

2 small carrots, peeled and chopped

1 clove garlic, minced

½ cup ½-inch  pieces cooked chicken breast or round steak

1 tbsp chopped fresh rosemary or 1 tsp dried

1 tbsp fresh thyme leaves or 1 tsp dried thyme

½ tsp kosher salt

½ tsp ground black pepper

2 tbsp all-purpose flour

1 cup whole milk

½ cup chicken or beef broth

½ cup fresh or frozen sweet peas

1 sheet frozen puff pastry, thawed

Egg wash: 1 large egg + 1 tbsp water

Flaky sea salt, for serving

Preheat the oven to 425°F. Place four 8-ounce ramekins on a baking sheet and set them aside.

In a large skillet, make the mirepoix. Heat the olive oil and butter over medium heat until the butter no longer foams. Add the onion and cook until it’s translucent, 3 to 5 minutes. Toss in the celery and carrots, and cook until they are softened, about 5 minutes. Add the garlic and stir for 1 to 2 minutes, or until it’s fragrant. Stir in the chicken, rosemary, thyme, salt, and pepper.

Make the roux. Sprinkle in the flour, and toss to coat all the vegetables and meat with it. Slowly begin to pour in the milk, stirring constantly. It will begin to bubble and boil quickly, thickening as it does so. Add the chicken broth in the same way, continuing to stir to prevent the food from sticking, and bring the sauce to a boil. Lower the heat to a simmer, then gently stir in the peas. Cook the filling for 5 minutes, or until the sauce is nice and thick. Remove the skillet from the heat and set it aside.

On a lightly floured surface, roll out the puff pastry into a 12 x 15–inch rectangle. Cut the rectangle into four 5 x 5–inch squares. If you are using store-bought puff pastry, skip the rolling, and cut the sheet into equal-sized squares. Use any remaining puff pastry to decorate the crust.

Scoop the pot pie filling into the mini ramekins, filling them almost to the top. Cover each ramekin with a puff pastry square, tucking the edges underneath. Make a slit in the center of the pastry for air to escape during baking. In a small dish, whisk together the egg and water for the egg wash. Brush each pastry topping with a bit of the egg wash. Bake the pot pies for 20 minutes, or until the puff pastry is golden brown. 

Remove the pies from the oven, and sprinkle them with the flaky sea salt. Let the pot pies sit for at least 10 minutes before serving.

Reprinted with permission from The Prairie Kitchen Cookbook by Kayla Lobermeier. Page Street Publishing Co. 2023. Photo: Kayla Lobermeier.