Individual Chicken Pot Pie Recipe To Freeze
Description
This individual chicken pot pie recipe is the perfect comfort food for the colder months. It is so easy to prepare that you can make multiple pies and freeze them for later. This recipe is also great for those busy days when you need something warm and filling but don't have much time to prepare it. The chicken is cooked in a creamy sauce with vegetables and topped with a flaky pie crust. This is a great recipe for a family dinner or for a special occasion. Enjoy!
Prep Time
This individual chicken pot pie recipe takes about 20 minutes to prepare. You will need to cook the chicken, prepare the sauce and vegetables, and assemble the pies. It is best to use cooked or leftover chicken for this recipe, but you could also use raw chicken and cook it before adding it to the filling.
Cook Time
Once the pies are assembled, they need to be cooked in the oven for 25-30 minutes. The pies should be golden brown and the filling should be bubbling when they are ready. If you are freezing the pies, they can be cooked directly from the freezer. Just add a few minutes to the cooking time.
Ingredients
This individual chicken pot pie recipe requires the following ingredients:
- 2 cups cooked chicken, shredded or diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mixed frozen vegetables (peas, carrots, corn, etc.)
- 1/2 cup frozen green beans, cut into small pieces
- 1/2 cup shredded cheese
- 1/2 cup cooked and diced bacon
- 1/2 cup diced onion
- 1/2 cup frozen pearl onions
- 2 tablespoons chopped fresh parsley
- 2 pie crusts
Instructions
Preheat the oven to 375 degrees F. Grease four individual pie dishes. In a large skillet, melt the butter over medium heat. Add the flour and stir to combine. Slowly add the chicken broth and cream, stirring constantly. Add the salt and pepper and bring the sauce to a simmer. Simmer for 5 minutes, stirring occasionally. Add the cooked chicken, frozen vegetables, cheese, bacon, onion, pearl onions, and parsley. Stir to combine and cook for 5 minutes. Remove the skillet from the heat. Divide the filling between the prepared pie dishes. Top each with a pie crust and press the edges of the crusts to seal. Cut a few slits in the top of the crusts to allow steam to escape. Bake for 25-30 minutes, or until the crusts are golden brown and the filling is bubbling. Allow the pies to cool before serving.
Equipment
You will need the following equipment to make this individual chicken pot pie recipe:
- Large skillet
- 4 individual pie dishes
- Measuring cups and spoons
- Wooden spoon
- Knife
- Oven
Notes
This recipe can be easily doubled or tripled to make more pies. You can also freeze the pies after they are assembled and cooked. To freeze the pies, wrap them tightly with plastic wrap and store in the freezer for up to 3 months. When you are ready to eat one, simply defrost in the refrigerator overnight and bake as directed. The pies can also be reheated in the microwave.
Nutrition: Per Serving
This individual chicken pot pie recipe serves 4. Each serving contains:
- Calories: 480
- Fat: 23 g
- Carbohydrates: 42 g
- Protein: 24 g
- Fiber: 3 g
- Sodium: 790 mg
Recipe Tips
This individual chicken pot pie recipe is very versatile. You can use any type of cooked chicken in the recipe, as well as any combination of vegetables. If you don't like green beans, you can substitute with another type of vegetable. You can also use pre-made pie crusts for an even easier preparation. This recipe can also be made with gluten-free pie crusts for those with dietary restrictions. For a lighter version of this recipe, you can use low-fat cream and low-fat cheese.
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