Description
These Individual Chicken Pot Pies are the perfect comfort food, with a flaky crust and a creamy chicken and vegetable filling. Easy to make and delicious to eat!
Ingredients
Scale
Filling:
- 2 tablespoons butter
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, diced
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk or half-and-half
- 2 cups cooked chicken, diced or shredded
- 1/2 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Pastry:
- 1 sheet puff pastry or 1 refrigerated pie crust, cut to fit ramekins
- 1 egg, beaten, for egg wash
Instructions
- Preheat oven to 400°F. In a large skillet, melt butter over medium heat. Add onion, celery, and carrots. Cook for 5–7 minutes until softened. Sprinkle flour over the vegetables and stir to coat.
- Slowly whisk in chicken broth and milk, stirring constantly until the sauce thickens, about 3–5 minutes. Stir in the cooked chicken, peas, salt, pepper, and thyme. Remove from heat.
- Divide the filling evenly among 4 ramekins (8 oz size). Cut pastry into rounds slightly larger than the tops of the ramekins and place over the filling. Press edges gently to seal. Cut a small slit in each top to vent steam.
- Brush tops with beaten egg. Bake for 20–25 minutes, or until golden brown and bubbling. Let cool for 5 minutes before serving.
Notes
- To save time, use rotisserie chicken and frozen mixed vegetables.
- Can be made ahead and baked just before serving.
- Puff pastry gives a flaky top, but pie dough works just as well.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 430
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
