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Individual Chicken Pot Pies

Individual Chicken Pot Pies are packed with chicken and vegetables, held in by a light, flaky crust.

Course Dinner, Main Course
Cuisine American
Keyword Chicken Pot Pie, Individual Chicken Pot Pies
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8
Calories 631 kcal
Author Amanda Rettke-iambaker.net

Ingredients

  • ¼ cup butter
  • 1/4 cup all-purpose flour
  • 2 cup chicken stock
  • 1/2 cup whole milk
  • 1 cube chicken bouillon, crushed
  • 2 cups rotisserie chicken, shredded
  • 1 yellow onion, chopped
  • 1 ½ cups carrots, chopped
  • 1 ½ cups potato, diced
  • 1 ½ cups sliced celery, chopped
  • 1 1/2 cups frozen peas
  • 1 can (15 ounces) corn
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 pie crusts, cut into smaller circles
  • 1 egg, whisked (for egg wash)

Instructions

  1. Preheat oven to 400°F.

CHICKEN MIXTURE

  1. In a large skillet over medium-high heat, melt butter.
  2. Add flour, whisk and cook for 1 minute.
  3. Add chicken stock, milk, and bouillon.
  4. Simmer until thickened, stirring often (about 5 minutes).
  5. Add chicken, onion, carrots, potato, celery, peas, corn, and, mix well.
  6. Add parsley, paprika, oregano, salt, and pepper. Stir to combine.
  7. Simmer for 15 minutes on low.
  8. Remove from heat, set aside.

PIES

  1. Lightly grease the insides of four oven-safe ramekins.

  2. Unroll pie crust dough. Cut 4 (6-inch) circles and 4 (5- inch) circles out of pie crust dough. You may need to re-roll the pie crust dough scraps.
  3. Line each ramekin with the larger circles of dough.
  4. Divide the chicken mixture evenly between bowls. Top with the smaller pie crust circles, pinching edges together to seal.
  5. Cut 2-3 wholes on the top of each bowl to vent.
  6. Brush the top lightly with egg.
  7. Bake for 15 minutes, until golden brown.