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5 from 1 vote

Individual Chicken Pot Pies

Individual Chicken Pot Pies are packed with chicken and vegetables, held in by a light, flaky crust.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American
Keyword: Chicken Pot Pie, Individual Chicken Pot Pies
Servings: 8
Calories: 631kcal
Author: Amanda Rettke-iambaker.net

Ingredients

  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cup chicken stock
  • ½ 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 ½ 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

  • Preheat oven to 400°F.

CHICKEN MIXTURE

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

PIES

  • Lightly grease the insides of four oven-safe ramekins.
  • 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.
  • Line each ramekin with the larger circles of dough.
  • Divide the chicken mixture evenly between bowls. Top with the smaller pie crust circles, pinching edges together to seal.
  • Cut 2-3 wholes on the top of each bowl to vent.
  • Brush the top lightly with egg.
  • Bake for 15 minutes, until golden brown.

Nutrition

Calories: 631kcal