Rating: 5 stars
3 Ratings
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Individual chicken pot pies - very versatile and adaptable recipe!

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 individual pot pies
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Melt butter in a large deep-dish skillet over medium heat. Mix in flour to create a roux; brown lightly, about 5 minutes. Stir in chicken broth. Add chicken, frozen vegetables, bouillon base, garlic, celery seed, rosemary, thyme, salt, and pepper. Continue to cook until sauce thickens and coats the back of a spoon, 10 to 15 minutes.

  • Cut rounds of pie crust to fit 4 small individual pie pans or ramekins; press 1 round into each pan. Spoon in filling and top with additional pie crust round.

  • Bake in the preheated oven until golden, 20 to 30 minutes.

Cook's Notes:

You can add or subtract broth to adjust. I typically add one extra cup of broth for one more individual pie. Can make it with or without vegetables for an all-meat pie.

You can use any frozen vegetable that you'd like.

Nutrition Facts

1465 calories; protein 42.4g; carbohydrates 107.7g; fat 95.8g; cholesterol 136.9mg; sodium 2351.9mg. Full Nutrition
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