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Individual Chicken Pot Pies

Name: Individual Chicken Pot Pies
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8
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)

Prep Time

45m

Cook Time

15m

Total Time

This individual chicken pot pie recipe combines tender rotisserie chicken, savory vegetables, and a creamy sauce, all nestled into a flaky pie crust. With a golden egg wash and fragrant herbs, these mini pot pies are a comforting and satisfying way to enjoy a classic comfort food favorite.

Chicken Pot Pie

iamhomesteader.com

Recipe Options

Ingredients

Servings: 8

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¼ cup unsalted butter

¼ cup all-purpose flour

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 dried oregano

4 pie crusts, cut into smaller circles

1 egg, whisked (for egg wash)

Preheat oven to 400°F.

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.

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.

Individual Chicken Pot Pies

Ingredients

Steps

Nutrition Facts

Individual Chicken Pot Pies

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts