Playful Pot Pies

I was scrolling through Halloween recipes on TastyKitchen.com and I asked my kids what they wanted me to make for them.  Would it be the spider cookies?  Candy Corn krispy treats?  Spooky cupcakes?  No!  Owen wanted chicken pot pies. Isn't he strange?

Well, it took me a while, but I finally got around the making the chicken pot pies for our family.  Playful, little, individual pot pies with great flavor and kid-appeal!  The pot pies were each topped with a letter for each of our names: T for Teo, O for Owen, M for Mommy, and D for Daddy.  They were in cute little individual souffle dishes in four different colors, courtesy of Cost Plus World Market (WAY cheaper than Bed, Bath & Beyond, by the way).  In fact, they looked so great that Steve asked me if I took a picture.  I thought that was a funny thing to ask, and completely missed his point that I might want to blog about them.  So, unfortunately I don't have a picture for you.

But the good news is that I do have a recipe!  This is a new family favorite.

Here it is!

Individual Chicken Pot Pies
Serves 4

1 recipe pie crust, or 1 sheet puff pastry, thawed
2 1/2 lbs bone-in chicken breasts or appx. 2 lbs. boneless chicken breasts (I used 1 1/2 very large breasts)
3 tbsp. butter
1/4 onion, chopped
2 celery ribs, chopped
1 carrot, peeled, chopped
3 tbsp. flour
1 3/4 cup chicken broth
1/4 cup cream
1/4 tsp. rubbed thyme
1/4 cup fresh parsley, chopped, or 1 tbsp. dried parsley
1 bay leaf
salt and pepper to taste

If using bone-in chicken: Rub chicken with olive oil and season with salt and pepper.  Roast on a baking sheet for 40-60 minutes until juices run clear.  When cooled enough to handle, remove meat from bones and chop into bite-sized chunks.

If using boneless chicken: Season chicken with salt/pepper.  Chop; and cook over medium-high in a pan with a little olive oil until browned and cooked through.  Remove from pan and chop (again - to make the pieces smaller).

In a medium saucepan, melt butter.  Add onion, celery and carrots.  Cook, stirring, over medium-high until soft.  Add flour.  Cook and stir for 1-2 minutes.  Slowly whisk in broth.  Then stir in cream, thyme, parsley, and bay leaf.  Boil, stirring, until thickened.  Reduce heat to medium-low and stir in chicken.

Meanwhile, cut puff pastry or pie crust using cookie cutters or a knife.  (I cut large block letters using a knife.)  Place on a baking sheet covered in parchment paper.  Brush with egg wash (egg and water).  Bake at 400 degrees (for pie crust) or 350 (for puff pastry) for about 10 minutes until lightly browned.

Pour chicken filling into 4 individual ramekins or souffle dishes.  Top each with "crust cookies."  Serve immediately.