I can still remember the first time I had an individual chicken pot pie. It was a cold winter day, and my mom had made them for dinner. I was immediately in love with the creamy filling and the perfectly seasoned chicken.
The flaky crust was a perfect contrast to the filling, and I knew that I would be making this dish for years to come. Now I make individual chicken pot pies whenever I want something comforting and delicious.
Individual Chicken Pot Pies Recipe
- 1. 2 ½ cups chopped leftover chicken
- 2. 3 ½ cups frozen mixed vegetables
- 3. 1 (12 fluid ounce) can club soda, or as needed
- 4. 4 teaspoons reduced-sodium chicken bouillon granules
- 5. 2 tablespoons cornstarch
- 6. 2 ¼ cups self-rising flour
- 7. 1 cup light margarine
- 8. 3 cups water
- Preheat oven to 425°F.
- In a large bowl, combine chicken, vegetables, club soda, chicken bouillon granules, and cornstarch.
- In a separate bowl, mix together self-rising flour and light margarine until it is crumbly.
- Add water to the flour and margarine mixture and knead until the dough is soft and pliable.
- Cut the dough into eight equal parts and roll each piece into a 4-inch circle.
- Place the circles in eight individual pie dishes and pour the chicken and vegetable mixture into each dish.
- Top each pie with an additional 4-inch circle of dough.
- Crimp the edges of the dough to seal in the filling.
- Cut a few slits in the top of each pie to allow steam to escape.
- Place the pies on a baking sheet and bake for 55 minutes or until golden brown.
- Allow the pies to cool for 10 minutes before serving. Enjoy!
- Serving size: 1 individual chicken pot pie
- Calories: 350
- Total Fat: 13 g
- Cholesterol: 25 mg
- Sodium: 760 mg
- Total Carbohydrate: 41 g
- Protein: 16 g
What is an individual chicken pot pie?
Individual chicken pot pies are a delicious, comforting dish that are perfect for a family meal or special occasion. This dish consists of a creamy, savory filling of chicken, vegetables, and a variety of herbs and spices, all encased in a flaky, buttery crust. The individual-sized portions make it easy to serve to a crowd or to save for later.
The classic filling for a chicken pot pie usually contains chicken, onions, celery, carrots, potatoes, peas, and a variety of herbs and spices. The filling is then slow-cooked in a creamy sauce until everything is cooked through and the sauce is thick and creamy. The filling is then spooned into individual ready-made pie shells and the top is covered with a separate piece of pastry to form the pot pies.
These individual chicken pot pies are an excellent alternative to a traditional pot pie, as they can be easily stored in the freezer for up to six months and quickly reheated in the oven or microwave. They are also perfect for serving to a crowd, as each person can have their own individual-sized pie.
The individual chicken pot pies are a delicious, easy-to-make dish that is sure to please any crowd. Whether you’re serving them for a special occasion or just a cozy family meal, these individual-sized pies are sure to be a hit.
What are the benefits of making individual chicken pot pies?
The benefits of making individual chicken pot pies are that they are easy to make, they taste great, and they can be portioned out into individual servings. They are also great for leftovers and can be frozen for later use. Individual chicken pot pies are also perfect for potluck dinners or picnics since they come already portioned.
What are some tips and tricks to make the perfect individual chicken pot pies?
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a baking sheet.
- In a large bowl, combine 2 cups of cooked and diced chicken, 2 cups of diced vegetables (such as carrots, celery, onions, and mushrooms), 1/2 cup of frozen peas, 1/2 cup of frozen corn, and 1/2 cup of chicken broth.
- In a medium saucepan, melt 1/4 cup of butter over medium-low heat. Stir in 1/4 cup of all-purpose flour and cook, stirring constantly, until the mixture is golden brown. Gradually whisk in 1 and 1/2 cups of chicken broth, 1/2 cup of milk, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a boil and reduce the heat to low. Simmer until thickened, about 5 minutes.
- Pour the sauce over the chicken and vegetables and stir to combine. Set aside.
- Roll out two 9-inch pie crusts and use a 4-inch biscuit cutter to cut 12 circles from each crust. Place the circles on the prepared baking sheet.
- Divide the chicken and vegetable mixture evenly among the pastry circles.
- Cut 12 small circles from the remaining pastry. Place the circles on top of the chicken and vegetable mixture and lightly press the edges to seal. Using a fork, crimp the edges of the pies.
- Brush the top of the pies with 1 beaten egg.
- Bake for 25-30 minutes, or until the crust is golden brown.
- 0. Serve warm with a side of mashed potatoes or a green salad.
What are the steps to make individual chicken pot pies?
Making individual chicken pot pies is a great way to enjoy a comforting meal. This tasty dish can be whipped up in just a few steps. Here’s how to make individual chicken pot pies that will make your family or friends smile.
- Start by preheating your oven to 375°F
- Grease a muffin tin with butter or oil
- Cut two pieces of refrigerated pie crust to fit the muffin tin. Place one piece of crust in each muffin cup
- In a large bowl, combine 1 cup of cooked and diced chicken, 1/3 cup of frozen mixed vegetables, 1/4 cup of cream of chicken soup, 1/4 cup of sour cream, and 1/4 teaspoon of salt. Mix everything together until combined
- Divide the chicken mixture evenly among the muffin cups
- Cut the second piece of pie crust into small circles. Place one circle of pie crust on top of each of the muffin cups
- Bake for 25 minutes or until the crust is golden brown and the filling is bubbling
- Remove the muffin tin from the oven and let cool for a few minutes before serving
Now that you know how to make individual chicken pot pies, you’ll be able to enjoy a delicious and comforting meal in no time.