Individual Chicken Pot Pies recipe

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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

Nutrition Info

1464.7 calories
carbohydrate: 107.7 g
cholesterol: 136.9 mg
fat: 95.8 g
fiber: 9.3 g
protein: 42.4 g
saturatedFat: 32.8 g
servingSize: -
sodium: 2351.9 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

  4. Bake in the preheated oven until golden, 20 to 30 minutes.

Recipe Yield

4 individual pot pies

Recipe Note

Individual chicken pot pies - very versatile and adaptable recipe!

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