Individual Chicken Cottage Pies With Sage Recipe
There’s just something about meals that are served in individual servings that makes one feel special.
These individual buttery, sage chicken pies are a cozy treat that your family will appreciate after a long day of being lost in the crowds.
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 1 pound ground chicken (or ground beef)
- 1/4 cup flour
- 1 cup milk
- 3 cups chicken broth (or beef broth if making beef pies)
- 1 tablespoon ground sage
- Sea salt
- 2 tablespoons chicken Better Than Bouillon
- 1 cup frozen peas & carrots
Cook onion in olive oil.
Cook until caramelized, then remove from pan & set aside.
Cook ground chicken in the same pan. If cooking ground chicken, add a little olive oil. Add onions back into the pan. Cook until done. If cooking ground beef, drain most of the grease.
When done, you should have a few tablespoons of oil in the pan with meat.
Sprinkle flour over meat. Stir well.
Stir flour into the meat and cook for a few minutes.
Pour in milk and continue to stir. Quickly add broth and continue to stir until it becomes thick like a gravy. You can use water in place of the broth but the broth is tastier. Thickening could take up to five minutes depending on how high your heat is.
For a fancier cottage pie, replace one cup of broth with red wine.
Add sage, salt, pepper, and Better Than Bouillon. Stir in and allow to melt in completely.
Stir in peas & carrots.
For chosen container/s about 3/4ths full with gravy. These short jars took about 3/4 cup each – enough gravy for about 6 servings.
Using a decorating bag (or a Ziploc bag with a hole cut out of the corner), swirl mashed potatoes over the top of the gravy.
Bake at 350F for about 20 minutes and then broil until tops of pies are golden brown. When done, top with a little butter and freshly chopped chives or parsley.
Serve hot and in front of a cozy fireplace. With family. And play games. And talk about your day. And share smiles. The end.