Description

These individual chicken pot pies are warm, hearty, and packed with tender chicken, vegetables, and a creamy sauce wrapped in a flaky golden crust. Perfect for a comforting and satisfying meal.

Ingredients

2 cups cooked chicken, shredded

1 cup frozen peas and carrots

1/2 cup chopped celery

1/3 cup butter

1/3 cup all-purpose flour

1/3 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 3/4 cups chicken broth

2/3 cup milk

2 pie crusts

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Instructions

Preheat the oven to 425°F (220°C).
In a saucepan over medium heat, melt the butter. Add the onion and celery and cook until softened and fragrant.
Stir in the flour, salt, black pepper, and garlic powder until a smooth paste forms.
Gradually whisk in the chicken broth and milk, cooking until the mixture thickens into a creamy sauce.
Add the shredded chicken and vegetables, stirring until evenly coated.
Roll out the pie crusts and cut into circles to fit ramekins. Place one crust in each ramekin, fill with the mixture, and cover with another crust.
Seal the edges and cut small slits on top to allow steam to escape.
Bake for 30–35 minutes until the crust is golden brown.
Allow to cool slightly before serving.

Notes

Use rotisserie chicken for convenience and extra flavor.

Add mushrooms for an earthy variation.

Swap chicken for turkey for a post-holiday twist.

Puff pastry can be used instead of pie crust for a flakier texture.

Store leftovers in the refrigerator for up to 3 days.

Reheat in the oven at 350°F (175°C) to maintain crispness.

Freeze unbaked pies for a convenient make-ahead meal.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pot pie
Calories: 450 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 85 mg