Ramekin Chicken Pot Pies Recipe — Inspiration Apron (2024)

FAQs

How do you line a ramekin with pastry? ›

Roll the puff pastry out into about 1/8" thick. Cut the pastry into circles, about 2 inches larger than the size of the ramekins or soup bowls you'll be using. Divide the mushroom/lentil mixture into the ramekins/bowls, filling them to the top. Press the puff pastry over top of the ramekin, pressing down the sides.

Stir a tablespoon of cornstarch into 2 tablespoons of cold water and add it to your filling mixture to thicken it.

A significant amount of the calories and fat in traditional chicken pot pie come from the crust. Only using crust on the top of the pies made a big difference nutritionally.

Ramekins are often used when making desserts like crème brûlées, crumbles and cheesecakes. When you're baking in a ramekin, we suggest placing all of the ramekins on a baking sheet, which will make it easier to remove them from the oven without fear of spilling or knocking one over.

A classic ramekin is usually made from white, glazed ceramic with ridges on the outside to give you a better grip. They usually feature a slightly fluted lip for easy stacking. But if you're not baking traditional desserts in your ramekins, there are plenty of other dishwasher- and oven-safe options available.

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

Butter, Onion, & Garlic: The aromatic flavor base for many sauces and soups, including creamy chicken noodle soup. Flour: Flour thickens the sauce. Seasonings: We're flavoring this pot pie filling with salt, pepper, and thyme. Chicken Stock/Broth: Feel free to use vegetable broth/stock instead.

Watery filling

Water can be released from your pie filling while cooking in the oven. To avoid turning your pie into a sloppy mess, add flour to the filling or add some nuts to thicken it up, like in our Chicken and Leek Pie. This will help to absorb any excess water while it's cooking and will keep the pastry crispy.

Our new recipe for a fresh-baked comfort food favorite, with slow-simmered chicken, peas, carrots, celery, potatoes, and onions in a creamy sauce topped with flaky pastry crust. Comes with your choice of hand-rolled Buttermilk Biscuits or Corn Muffins.

What is in a Boston Market pot pie? ›

FILLING: WATER, MARINATED COOKED CHICKEN BREAST WITH RIB MEAT (CHICKEN BREAST WITH RIB MEAT, WATER, SALT, CARRAGEENAN, SODIUM PHOSPHATES), CARROTS, HALF AND HALF (CREAM, MILK), LESS THAN 2% OF CORN, PEAS, MODIFIED FOOD STARCH, ONIONS, CELERY, CHICKEN FAT, CHICKEN BASE (CHICKEN MEAT AND CONCENTRATED CHICKEN STOCK, SALT, ...

Traditional chicken pot pies have a reputation for being rich in calories, saturated fats, and sodium, making them a questionable choice for those seeking a balanced diet.

Did you know an average restaurant portion of chicken pot pie has over 900 calories, 60 grams of fat and more than a days worth of sodium? Yeah, that's A LOT. Many often have 10-plus grams of trans fat, too -- thanks to pastries made with partially hydrogenated shortenings.

They recommend lining the pan with a defrosted, lightly rolled sheet of puff pastry and pricking it with a fork before blind baking covered with aluminum foil for 25 minutes at 400F (~200C).

And while I kept her recipe for the filling the same, I decided to bake the filling off into ramekins, instead of making a whole pie (although the recipe for the filling can be used to fill a single 8- or 9-inch pie, if you prefer). Because I just love individual sized desserts. They just seem really special.