Homemade Individual Chicken Pot Pie Recipe
Description
Nothing beats a homemade individual chicken pot pie recipe. This beloved classic comfort food is warm, comforting, and perfect for a cozy night at home. It’s also a great way to use up any leftover chicken or vegetables you might have in the fridge. This recipe is easy to make and comes together quickly. The flaky, buttery crust is made from scratch and pairs perfectly with the moist, creamy filling. You can make and enjoy this delicious dish in no time.
Prep Time
This individual chicken pot pie recipe takes about 45 minutes to prepare and cook. This includes prepping the ingredients, making the filling, and rolling out the dough. It’s important to leave enough time to be sure the filling and crust have enough time to cook.
Cook Time
Cook time for this individual chicken pot pie recipe is about 30 minutes. You’ll want to bake it until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover it with foil or a sheet of parchment paper.
Ingredients
- 2 tablespoons of butter
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of all-purpose flour
- 1 cup of chicken broth
- 2 cups of cooked, diced chicken
- 1 cup of frozen mixed vegetables
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- Salt and pepper, to taste
- 1/4 cup of heavy cream
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of butter, melted
- 1/2 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/4 cup of cold butter, cubed
- 1/4 cup of cold water
Instructions
Preheat the oven to 375 degrees Fahrenheit. Grease 4 individual baking dishes with butter. Set aside.
In a large skillet, melt the butter over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the flour and cook, stirring constantly, for 1 minute.
Add the chicken broth and cook, stirring, until thickened, about 3 minutes. Add the chicken, vegetables, thyme, oregano, basil, salt, and pepper. Cook for 5 minutes, stirring often. Stir in the cream and parsley and cook for 2 minutes more.
Divide the filling among the prepared baking dishes. Set aside.
In a medium bowl, mix together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in the water until the dough comes together. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut out four circles to fit the top of the baking dishes.
Place the dough circles on top of the filling in each dish. Brush the top of the dough with the melted butter. Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly. Serve warm.
Equipment
- Large skillet
- 4 individual baking dishes
- Measuring cups and spoons
- Medium bowl
- Rolling pin
- Spatula
- Pastry brush
Notes
This recipe is for individual servings. If you’d like to make one large pot pie, you can use a 9-inch pie dish. The cooking time will be slightly longer.
Nutrition: Per Serving
- Calories: 439
- Fat: 24.5g
- Carbohydrates: 33g
- Protein: 17.5g
- Sodium: 459mg
- Cholesterol: 74mg
Recipe Tips
This individual chicken pot pie recipe is great for meal prepping. Make a batch ahead of time and store them in the fridge or freezer. To reheat, just pop one in the oven for 20 to 30 minutes and enjoy! You can also customize the filling with different vegetables, herbs, and spices. Try adding some peas, carrots, and celery for a heartier filling. You can also swap out the herbs for some Italian seasoning. Get creative and make this recipe your own.
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