Individual Chicken Pot Pies

Pot pie is one of those comfort foods that I love.  I remember eating those little frozen ones from the store growing up.  Chunks of chicken paired with veggies in a creamy sauce is heavenly, but add a crisp, flaky crust and makes it even better! I used puff pastry to top these Individual Chicken Pot Pies. However,  you could always use a regular pie crust if you prefer. This simple recipe will be a family pleaser for sure and much better than the frozen version from my childhood.

• BUTTER
• ONION
• CARROTS
• FROZEN SOUTHERN STYLE HASH BROWNS
• FROZEN PEAS
• COOKED CHICKEN (I USED ROTISSERIE CHICKEN)
• GARLIC
• FLOUR
• CHICKEN BROTH
• POULTRY SEASONING
• SALT AND PEPPER
• PUFF PASTRY

Individual Chicken Pot Pies

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Ingredients

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• 1/2 cup butter, divided
• 1 small onion, diced
• 2 cups carrots, sliced
• 2 cups frozen southern style hash browns
• 1 cup frozen peas
• 2 cups cooked and shredded chicken (I used rotisserie chicken)
• 3 cloves garlic, minced
• 1/2 cup flour
• 2 cups chicken broth
• 1/4 tsp poultry seasoning
• salt and pepper to taste
• 1 sheet puff pastry, thawed

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Instructions

1. Preheat oven to 375 degrees. Spray six 10 oz ramekins with non-stick cooking spray and set aside.
2. In a skillet, melt 2 Tbsp of the butter. Mix in the onion and carrots. Cook over medium heat until onion is tender. Remove from heat and mix in hash browns, peas, and chicken; set aside.
3. In a lage sauce pan, melt the remaining 6 Tbsp of butter. Add garlic and saute for 30 seconds. Whisk in flour and cook 1-2 minutes until mixture turns a light brown.
4. Then whisk in the chicken broth to the flour mixture creating a sauce. Continue whisking and cooking the sauce until begins to thicken. Add salt and pepper to taste.
5. Add the sauce to the chicken/vegetable mixture and stir to combine. Divide mixture evenly between prepared ramekins.
6. Cut puff pastry into 6 pieces and place a piece of puffed on top of each ramekin. Cut 2 vents in the top of each puff pastry.
7. Place in the oven and bake at 375 degrees for 20-30 minutes until crust is golden brown. Let sit for 5 minutes before serving. Serves 6.

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Recipe adapted from Damn Delicious.