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Individual Chicken Pot Pie With Potatoes

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Creamy Chicken Pot Pie Creamy chicken pot pie, Homemade chicken pot pie, Individual chicken
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Description

This tasty individual chicken pot pie with potatoes is a perfect meal to make for friends and family. This dish is a delicious combination of chicken, potatoes, and vegetables, all cooked together in a rich and creamy sauce. The dish is simple to make and can be prepared ahead of time. It's also a great way to use up leftovers from the previous night's dinner. The individual pot pies are also easy to transport and serve, making them a great option for potluck dinners and family gatherings.

Prep Time

This individual chicken pot pie with potatoes takes about 15 minutes of prep work to prepare. This includes cutting the vegetables, pre-cooking the potatoes, and prepping the sauce. You'll also need to preheat your oven to 375 degrees Fahrenheit before baking the pies.

Cook Time

The individual chicken pot pies with potatoes take about 30 minutes to bake. The pies should be lightly golden brown when they are finished cooking. Let the pies cool before serving.

Ingredients

  • 2 cups cooked chicken, chopped into small pieces
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 3 cups diced potatoes
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 individual pie crusts

Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Grease four individual pie dishes with butter.

2. In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots and cook until they are softened, about 5 minutes.

3. Add the potatoes and cook until they are lightly browned, about 8 minutes. Add the flour and stir until it is combined and lightly browned, about 3 minutes.

4. Slowly pour in the chicken broth and stir until the mixture is thick and bubbly. Add the heavy cream, thyme, salt, and pepper. Stir until combined.

5. Add the cooked chicken and stir until combined. Remove from heat and let cool slightly.

6. Divide the mixture evenly between the four pie dishes. Place the pie crusts over each dish and pinch the edges to seal. Cut 3-4 small slits in the top of each crust.

7. Bake the pies for 30 minutes or until the crusts are lightly golden brown. Let cool before serving.

Equipment

  • Large skillet
  • 4 individual pie dishes
  • Wooden spoon
  • Knife

Notes

This dish can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pies in a 350 degree Fahrenheit oven for 20 minutes or until heated through.

Nutrition: Per Serving

  • Calories: 584
  • Total Fat: 28g
  • Saturated Fat: 13g
  • Cholesterol: 94mg
  • Sodium: 568mg
  • Carbohydrates: 58g
  • Fiber: 5g
  • Protein: 24g

Recipe Tips

  • If you don't have individual pie dishes, you can make one large pot pie with the same ingredients.
  • You can use pre-made pie crusts or make your own with store-bought pastry dough.
  • For a gluten-free version, you can use gluten-free pastry dough or make your own with a gluten-free flour blend.
  • You can substitute the chicken with turkey or beef for a different flavor.
  • You can also substitute the potatoes with sweet potatoes or squash for a different texture.
  • If you don't have chicken broth, you can use vegetable broth instead.

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