Thursday, February 13, 2014

Chicken Pot Pie (in Mason Jars!)


Here is my February recipe for The Hinton Voice (my local newspaper).  They feature an original recipe of mine in their first issue each month. 



[Everything in mini form is cute.  Throw a mason jar into the mix and I’m completely smitten!  I had recently come across a box filled with ½ pint, wide-mouth mason jars, and I immediately set them aside for a future recipe.  I have always admired cute little desserts in mason jars, like cupcakes and cheesecakes, but since I’m trying to eat healthier right now, I knew that making either of those would probably not be in my best interest.

I was planning on making a chicken pot pie for dinner one night, when suddenly it occurred to me that this recipe would work incredibly well in jars.  Not only could I easily make a lighter version for myself by omitting the pie crust around the inside of the jar, I could also cook it and eat it in the same dish, which is always a bonus for someone who hates doing dishes as much as I do!  These could also easily be stored in the freezer, either before or after they are cooked. Anything that I can cook, eat, and freeze all in the same dish is a winner in my books!]

Recipe Makes 6 individual pies

Ingredients
- The dough for a double pie crust (can use homemade or store-bought)
- 2 tbsp + 2 tsp butter, divided
- ½ medium onion, diced
- 3 medium carrots, diced
- 1 cup cooked chicken, diced (I used a rotisserie chicken)
- 2 cups milk
- 1 cup chicken broth
-  2-3 tbsp flour
- ½ cup frozen peas
- salt & pepper to taste

Directions

Preheat a large frying pan over medium heat.  Melt 2 tsp butter and saut√© carrots until lightly cooked, about 2-3 minutes.  Add onions and cook an additional 2 minutes.   Set aside.

In large saucepan set to medium heat, melt remaining 2 tbsp of butter, then add 2-3 tbsp of flour (you’re going for a paste like texture here) and cook for 1-2 minutes until the mixture (roux) is lightly browned.

Whisk in milk and broth 1 cup at a time, bringing each cup to boil before adding the next.

Add chicken and peas, and then simmer for 5-7 minutes until sauce has thickened.

Meanwhile, roll out pie crusts, cutting each of them into quarters.  Line jars with crust, being sure to seal all of the edges.  

Scoop filling into jars, then roll out remaining pie crust to top jars, using a fork to seal and around the edges.

Bake in a preheated 425 degree oven for 15 minutes until crust has lightly browned.  Remove pies from oven and cover with foil and bake for another 15 minutes.

Tip: for a golden brown pie crust whisk an egg and 2 tsp cream together and brush onto tops of pie crusts before baking.

Calories - 279   Fat - 15    Carbs – 25     Protein - 11   Fibre – 2


Photobucket

29 comments:

  1. Jacqueline, you are so right - everything in mini form is adorable! And easily eatable. Your chicken pot pies look incredible (how'd you get such a perfect, tiny lattice top crust?!). I could eat half a dozen of these in one sitting, no problem.

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    Replies
    1. Thank you so much! :) I'll admit, it took a few tries to get the perfect lattice top, but once you get the hang of it it's really easy!

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    2. Can you presser can these in the jars for longer shelf storage?

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    3. I have never tried pressure cooking these! If you do, let me know how they turn out! :)

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    4. I wouldn't pressure can these because of the pie crust, milk and the flour used in making the roux.. On the other hand I think if you leave those three things out you could pressure can the rest of the filling and speed up the process of making the filling.

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  2. Sounds really good - except for the "store bought pastry" - LOL

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    Replies
    1. I've included a link to my Gramma's crust just incase you're not a fan of store bought. ;)

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    2. The frozen tenderflake is really good!

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    3. I've made many mini pies with store bought crusts. people LOVE them, and ask how I made the crust....

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  3. I was all in when I saw the store bought pastry. LOL. So you don't need to bake the crust at all before you add the filling? Won't it get soggy?

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    Replies
    1. Nope, there's need to pre-cook. Just like a fruit pie the crust will bake up in the oven with the filling inside! :)

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  4. So cute! I'm with you about the dishes! Also, if you freeze them before cooking, do you need to bring them to room temperature before cooking? I'm worried about the cold glass breaking in the oven.
    Thanks!

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    Replies
    1. I would definitely bring them to room temperature, or at the very least place them in the fridge for a couple of hours before cooking. You're absolutely correct that the glass could break if you put it in the oven straight from the freezer!

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  5. What size of jars are those? Looks delish!

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    Replies
    1. These ones are 250 ml jars (about a cup).

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  6. I do a lot of cooking of desserts in mason jars and it works perfectly. Keeps portion sizes perfect, and easy to freeze. Love this idea and will definitely make them for my husband and I!

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  7. I love it :) its just so cute Its a must try :)

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  8. How do you freeze them? What do you cover the top with? How long do they stay good in freezer?

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  9. Hi. May I ask.
    Will the Mason jar breaks if the temperature to high? (in the oven?)

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  10. Yes how do you cover them to freeze and I was also concerned about the Mason jars breaking?

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  11. Thank you for these!! I am making them tomorrow :) Im glad you have the calories. Did you figure that out yourself by measuring everything?

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  12. I really like this picture, but Ball jars states not to put jars in the oven. They can shatter. USDA also doesn't recommend it

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    Replies
    1. So what jars do you recommend for baking?

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  13. You can still make them in small ceramic ramekins if you're concerned about the mason jars

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  14. Do you make and cook these all in one day or do you think the crust would hold up uncooked in the fridge for a day or two?

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  15. Where can I find this jars that goes in the oven?

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  16. I love easy recipes like this! It looks delicious! 

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  17. Would this work just as well in coffee mugs?

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