Individual Chicken Pot Pies
These individual chicken pot pies bake up quickly for the perfect weeknight comfort meal! I love dinners that warm the home and warm the body on a cold winter day and these individual chicken pot pies do just that.
Servings 8
Calories 518kcal
Ingredients
- 8 oz. rotisserie chicken shredded
- 2 medium red potatoes diced
- 1 cup diced carrots
- 2 celery stalks diced
- 1/3 cup onion diced
- 1 cup frozen peas
- 1/4 cup butter
- 1/3 cup flour
- salt and pepper to taste
- 2/3 cup milk
- 1 3/4 cup chicken broth or stock
- pie crust
Instructions
- Add potatoes, carrots, and celery to a medium stockpot. Add just enough water to cover and bring to a boil. Reduce heat and simmer 15 minutes, or until potatoes are fork tender. Drain.
- Add butter and onions to a saute pan. Cook until onions are translucent. Add flour and salt and pepper and stir until combined.
- Add milk and chicken broth (slowly) and whisk until completely incorporated. Simmer on low heat until sauce thickens.
- Pour cream sauce over vegetables. Stir in frozen peas and chicken.
- Ladle the chicken pot pie filling into 8 oven-proof ramekins.
- Roll out pie crust. Cut out circles the same size as your ramekins.
- Sprinkle the chicken pot pie crust with seasoning salt and bake @ 425 degrees for 30 minutes or until crust is golden brown. Cool 15 minutes before serving.
Notes
I didn’t simmer the peas and chicken with the other vegetables because they just need to be heated, not cooked.
Nutrition
Calories: 518kcal