RECIPE FOR INDIVIDUAL CHICKEN POT PIES RECIPES

INDIVIDUAL CHICKEN POT PIES RECIPE | ALLRECIPES

Individual Chicken Pot Pies Recipe | Allrecipes image

Individual chicken pot pies - very versatile and adaptable recipe!

Provided by Elizabeth Tuten

Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 individual pot pies

Number Of Ingredients 12

Ingredients

½ cup butter
½ cup all-purpose flour
3 cups chicken broth, or more as needed
4 cooked chicken breasts, cubed
1 cup frozen mixed vegetables
2 teaspoons chicken bouillon base (such as Better Than Bouillon®)
1 teaspoon minced garlic
½ teaspoon celery seed
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh thyme
salt and ground black pepper to taste
2 (15 ounce) packages refrigerated pie crusts

Steps:

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

Nutrition Facts : Calories 1464.7 calories, CarbohydrateContent 107.7 g, CholesterolContent 136.9 mg, FatContent 95.8 g, FiberContent 9.3 g, ProteinContent 42.4 g, SaturatedFatContent 32.8 g, SodiumContent 2351.9 mg, SugarContent 1.5 g

INDIVIDUAL CHICKEN POT PIES RECIPE - BETTYCROCKER.COM

Individual Chicken Pot Pies Recipe - BettyCrocker.com image

This twist on pot pie is easy to make and easy to serve. It’s also lower in calories, so it’s easy on the diet, too.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup diced unpeeled red potatoes
1 medium carrot, thinly sliced (1/2 cup)
1 medium stalk celery, thinly sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 45% less sodium
1 cup fat-free or regular half-and-half
1/2 cup dry sherry, nonalcoholic wine or chicken broth
3/4 cup water
1 1/2 teaspoons parsley flakes
1 teaspoon poultry seasoning
2 cups cubed cooked chicken breast
1 cup frozen sweet peas, thawed
1 package (17.3 oz) frozen puff pastry sheets, thawed

Steps:

Heat oven to 400°F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray.
In 3-quart saucepan, heat oil. Cook potatoes, carrot, celery, onion and garlic over medium heat about 10 minutes, stirring occasionally, until vegetables are tender. Stir in soup, half-and-half, sherry, water, 1 teaspoon of the parsley, the poultry seasoning, chicken and peas; heat to boiling. Remove from heat.
Cut 8 (4-inch) squares from puff pastry.
Place ramekins on cookie sheet. Divide chicken mixture evenly among ramekins. Top each ramekin with puff pastry square. Sprinkle with remaining 1/2 teaspoon parsley.
Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.

Nutrition Facts : Calories 540 , CarbohydrateContent 48 g, CholesterolContent 35 mg, FatContent 5 1/2 , FiberContent 2 g, ProteinContent 18 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 530 mg, SugarContent 4 g, TransFatContent 6 g

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