Gather the Family Around the Table with Sutter Home’s Mini Chicken Pot Pies
Wine Varietal: Merlot
While the weather has us longing to stay indoors, we want to make the indoors as cozy as possible. We’ve found just the recipe to inspire your friends and family to stay inside enjoying one another’s company while devouring a great meal. Everyone will love grabbing their very own flavorful and comforting mini chicken pot pie. Matter of fact, don’t be surprised if they come back for seconds.
Scratch made (yet still easy to make), our Sutter Home Kitchen recipe for Mini Chicken Pot Pies fills your home with a warm and wonderful aroma that is so memorable, this recipe may very well become your next go-to meal for the whole month long. The smooth flavors of our Merlot, with its hints of smoke and spice, complement the soft buttery crust and savory chicken filling. It’s a pairing straight out of tasty heaven.
- 4 cups chicken broth
- 1 bouillon cube
- 1 cup Sutter Home Merlot
- 1/2 cup (1 stick) butter
- 1 onion, finely chopped
- 2 large carrots cut in 1/2-inch rounds
- 1 rib celery, sliced
- 3 tablespoons chopped chives
- 2 cloves garlic, chopped fine
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup heavy cream
- 2-pound rotisserie chicken, shredded
- 1 (16-ounce) bag frozen mixed vegetables
- 2 (9-ounce) packages store-bought rolled out pie dough
- 1 egg beaten with 1 tablespoon water
- Preheat your oven to 375 degrees F.
- In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
- In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and sautee until tender. Add Sutter Home Merlot and simmer 5 minutes. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, chicken, and frozen mixed vegetables. Bring to a boil then reduce to a simmer.
- With a ladle, fill 6 ovenproof ramekins or bowls with the filling. Place on baking sheet.
- Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.
Just add your loved ones and this recipe is complete.
Here’s something sweet to finish your meal with: Homemade Chocolate Crackle Cookies