INDIVIDUAL CHICKEN POT PIES RECIPE | ALLRECIPES
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
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
MY FAVORITE CHICKEN POT PIE RECIPE - FOOD.COM
I LOVE chicken pot pie, it is my ultimate comfort food, soI was very excited when I found this easy and fairly quick recipe...no more frozen pot pies for me. I don't like cooked carrot so I leave it out, just personal preference. I would NOT leave out or substitute anything for the sherry. It is one of the main flavor components. The recipe uses a 13 x 9 baking dish, but I've also made them in small aluminum pot pie pans. The only problem with the small tins is reheating can not be done in the microwave. I like to make a batch in the tins and cook a few and freeze the rest uncooked to have later. The recipe calls for puff pastry, but the filling lends itself to a variety of toppings, pie dough, buttermilk biscuit dough or mashed potatoes. Super easy and super tasty! Enjoy!
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Follow directions for thawing/preparing puff pastry sheets.
- Adjust oven rack to low center position, heat oven to 400.
- Put chicken broth in a dutch oven over medium heat. Add chicken. Cover and bring to a simmer. Simmer until chicken is just done, 8 - 10 minutes. Transfer meat to a bowl to cool. Transfer broth to small bowl.
- Increase heat to medium-high and heat 1 1/2 tablespoons oil in the dutch oven.
- Add onions, carrots and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Put cooked veggies in a large mixing bowl and set aside.
- Saute mushrooms in remaining 1 tablspoon of oil until liquid evaporates and mushrooms start to soften, about 5 minutes.
- Meanwhile, shred checken into bite size pieces. (Reserve any accumulated chicken juices). Place chicken in bowl with the veggies, add mushrooms to mixture.
- Heat butter over medium heat in dutch oven. When foaming subsides, add flour, cook for about 1 minute whisking constantly. (This step is important, do NOT cook less than 1 minute). Whisk in reserved chicken broth, milk and any accumulated chicken juices and thyme.
- Bring liquid to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens about 1 minute. Season to taste with salt and pepper. Stir in sherry. Taste and adjust seasonings.
- Pour sauce over chicken-vegetable mixture, stir to combine. Stir in peas an parsley.
- Pour mixture into a 13x9 pan or any shallow baking dish of your preferred size.
- Place puff pastry sheet over pan and gently press to edges. You may need to lightly roll out the pastry sheet to get the right size. If you use different pans, you will obviously need to cut the puff pastry to the appropriate size, I use scissors and cut the pastry just a touch bigger than the diameter of the pan.
- Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies and 20 - 25 minutes for smaller pies.
- Serve immediately.
Nutrition Facts : Calories 414.2, FatContent 20.9, SaturatedFatContent 8.3, CholesterolContent 123.3, SodiumContent 250.6, CarbohydrateContent 20.6, FiberContent 2.4, SugarContent 3.9, ProteinContent 29.7
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