My Oh My, Chicken Pot Pie + Handle Bar Indy

There has been a slight chill in the air, so I thought it was the perfect time to make one of my favorite comfort foods: chicken pot pies. I love anything individual size, so ramekins are ideal for this. I also used phyllo for the crust, but I would do biscuits next time. I have made these both ways, but I went with the phyllo tonight. Phyllo can be tricky to roll out and it is extremely thin, so I recommend doing several layers. For biscuit dough, you can take the shortcut and buy the pre-made biscuit roll and then just spread and top each ramekin. I would still brush with the egg wash for a glossy top. The filling on this is amazing if I do say so myself. The flour, butter, chicken stock roux make the filling rich and creamy. I would like to think this is healthier than the store bought version and I used a total of 3-4 tablespoons of butter, while most recipes call for a stick or more. The phyllo is also a lighter option than regular crust and it is all about the filling anyways.

Now onto the handle bar. Indy and many other cities have handlebar bikes that you can rent for two hours of pedaling, drinking the beverage of your choice, and being as obnoxious as you possibly can. I am a downtowner and have had my share of encounters with these handlebar-ers and now it was my turn. A group of my work colleagues organized the Friday fun and we all met at Tow Yard Brewing around 5:30 to get our handle bar on. It is about $25 a person and you can plug your iPhone into the handlebar’s stereo to blast the tunes of your choice. We did Salt and Pepa, Pour Some Sugar on Me, Beastie Boys, and other fan favorites. The bike really does move via your pedaling. There is no engine as some people have thought and you can’t have any glass or hard liquor, which does not stop you from having your driver pull over at bars. I was content with my Sunking Weemac and had one lemon drop shot, so when all was said and done, I was in my happy place, but still with it enough to do a late night Mimi’s run for meatballs.

My favorite part was all the friendly people that waved. Nine out of ten people waved at us or sang along and I have a new appreciation for the handlebars. I also wore pearls with my Converse sneakers to keep it classy. I do regret not wearing my bike shorts – Pearl Izumis are a great investment and don’t be fooled, your bottom will hurt.

SUNKING! It is $2.48 a can. Helpful to know when you buy your beers in singles.


My feet reached the pedals! This is not a true statement for others in our group….



Our best Wu Tang pose


This looks more like jazz hands, but I’ll take it.


Walking/skipping home – love my city!


Side note: I have had this song on repeat lately. Catchy beat and the song instantly makes me feel sassy. Elle King’s Ex’s and Oh’s!

Ramekin Chicken Pot Pies

I have no idea who to credit here – I improvised a lot and found the recipe saved in my email

4 servings (6 if your ramekins are smaller than mine)

A few tablespoons of butter
4-5 long carrots, peeled and sliced
1 cup frozen peas
Shredded chicken (buy a rotisserie chicken)
3 cloves garlic
1/2 cup flour
2 cups chicken stock (half of a 32 ounce carton)
salt and pepper
3-4 puff pastry sheets, cut into four equal size squares
1 egg for the egg wash

Preheat oven to 375. Lightly spray the ramekins with nonstick spray.

To make the filling, melt a tablespoon of butter in a large pot over medium high heat. Add the carrots and cook, stirring frequently, until the carrots begin to soften. Remove from heat; stir in peas and chicken.

To make the sauce, melt a few more tablespoons of butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly (this is your workout for the day), until the sauce begins to thicken. Season with salt and pepper.

Add sauce to the chicken/vegetable filling and gently toss to combine.

Divide the filling evenly into the ramekins. Top with puff pastry and gently cut vents in the top of the crust. Brush each crust with the beaten egg.

Place into oven and bake until the crust is golden brown, about 20-30 minutes.











My sous chef can now reach the counter and I am worried he will burn his paws. He was not happy with this fence setup





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