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.
Begin this by melting some butter in a skillet. Add in the onion and carrots, then cook over medium heat until onion is tender. Remove from heat and mix in some hash browns, peas, and chicken. Then set aside.
In a large sauce pan, melt more butter. Add in some garlic and sauté for 30 seconds. Now whisk in some flour and cook 1-2 minutes until mixture turns a light brown. 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.
Now you add the sauce to the chicken/vegetable mixture and stir to combine. Divide mixture evenly between 6 (10 oz each) ramekins that have been sprayed with non-stick spray.
Cut a thawed sheet of puff pastry into 6 pieces. Place a piece of puffed on top of each ramekin. Cut 2 vents in the top of each puff pastry. Bake at 375 degrees for 20-30 minutes until crust is golden brown. Let sit for 5 minutes before serving.
Here is what you need to make the
Individual Chicken Pot Pies
- 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
Real Mom Kitchen
Ingredients
- ½ 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
- ½ cup flour
- 2 cups chicken broth
- ¼ tsp poultry seasoning
- salt and pepper to taste
- 1 sheet puff pastry thawed
Instructions
- Preheat oven to 375 degrees. Spray six 10 oz ramekins with non-stick cooking spray and set aside.
- 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.
- 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.
- 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.
- Add the sauce to the chicken/vegetable mixture and stir to combine. Divide mixture evenly between prepared ramekins.
- 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.
- 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.
Recipe adapted from Damn Delicious.
