Individual Pot Pies
There’s something undeniably comforting about a warm pot pie, especially when it’s made for you alone, just the way you like it. Individual pot pies are the perfect solution for a cozy dinner, whether you’ve had a long day or are looking to treat yourself and your loved ones to a classic meal. Filled with tender chicken, vibrant vegetables, and enveloped in a flaky crust, these little hand-held wonders invite you to indulge in a deliciously hearty experience. They make for an impressive dish to serve on chilly evenings, family gatherings, or even a cozy night in, and I’m sure your family will treasure these moments shared over a homemade meal.
With simple ingredients that bring everyone together, these individual pot pies are not only fantastic for a weeknight dinner but also a wonderful way to utilize leftover chicken. They allow for personalization; just imagine the delightful aromas wafting through your kitchen as they bake to a golden brown. Trust me, you’ll want to make these pot pies time and time again!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 package refrigerated pie crusts
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 egg (for egg wash)
Gather your ingredients for a delicious homemade meal.
Directions
- Preheat your oven to 400°F (200°C).
- In a large saucepan, combine the chicken broth, milk, flour, onion powder, and garlic powder. Whisk until smooth and bring to a simmer.
- Stir in the cooked chicken and mixed vegetables, seasoning with salt and pepper to taste.
- Roll out the pie crusts and cut them into circles to fit your individual pie dishes.
- Place the pie crusts into the dishes and fill them with the chicken mixture.
- Cover with another pie crust, seal the edges, and cut small slits on top for ventilation.
- Brush the tops with egg for a golden finish.
- Bake for 25-30 minutes or until golden brown.
- Let cool slightly before serving to avoid burns.
Tips & Variations
- Ingredient Substitutions: Feel free to swap the chicken for turkey or even tofu for a vegetarian twist. You can also use any frozen mixed vegetables you have on hand.
- Optional Variations: Spice it up by adding herbs like thyme or rosemary. A dash of hot sauce can also add a nice kick!
- Storage or Reheating Tips: Store leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) until warmed through for the best texture.
Recipe Information
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4
- Difficulty level: Easy
Individual pot pies are perfect for a comforting meal any day of the week.
Individual Pot Pies
Ingredients
For the Filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn) Use any frozen mixed vegetables on hand
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Crust
- 1 package refrigerated pie crusts
- 1 egg for egg wash
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large saucepan, combine the chicken broth, milk, flour, onion powder, and garlic powder. Whisk until smooth and bring to a simmer.
- Stir in the cooked chicken and mixed vegetables, seasoning with salt and pepper to taste.
- Roll out the pie crusts and cut them into circles to fit your individual pie dishes.
- Place the pie crusts into the dishes and fill them with the chicken mixture.
- Cover with another pie crust, seal the edges, and cut small slits on top for ventilation.
- Brush the tops with egg for a golden finish.
Baking
- Bake for 25-30 minutes or until golden brown.
- Let cool slightly before serving to avoid burns.