Individual Chicken Pot Pies
This chicken pot pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling.
Recipe Summary Individual Chicken Pot Pies
Individual chicken pot pies - very versatile and adaptable recipe!
Ingredients | Chicken Pot Pie Shop San Diego½ cup butter½ cup all-purpose flour3 cups chicken broth, or more as needed4 cooked chicken breasts, cubed1 cup frozen mixed vegetables2 teaspoons chicken bouillon base (such as Better Than Bouillon®)1 teaspoon minced garlic½ teaspoon celery seed½ teaspoon chopped fresh rosemary½ teaspoon chopped fresh thymesalt and ground black pepper to taste2 (15 ounce) packages refrigerated pie crustsDirectionsPreheat 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.You can add or subtract broth to adjust. I typically add one extra cup of broth for one more individual pie. Can make it with or without vegetables for an all-meat pie.You can use any frozen vegetable that you'd like.Info | Chicken Pot Pie Shop San Diegoprep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 individual pot pies
TAG : Individual Chicken Pot PiesMain Dish Recipes, Savory Pie Recipes, Pot Pie Recipes, Chicken Pot Pie Recipes,
