Are you craving a warm, comforting meal that's both delicious and easy to make? Look no further than these individual pot pies! Forget the fuss of a large pie – these single-serving wonders are perfect for a quick weeknight dinner, a satisfying lunch, or even a delightful party appetizer. This recipe offers a homemade twist on a classic comfort food, delivering all the creamy, savory goodness without the hours of prep time. Get ready to experience the joy of homemade cooking with this easy recipe!
Ingredients:
This recipe makes 6 individual pot pies.
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For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup frozen peas
- 1/4 cup all-purpose flour
- 1 cup heavy cream
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For the Crust:
- 1 package (14.1 ounces) refrigerated pie crusts
Instructions:
Making the Chicken Filling:
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Cook the chicken: Add the chicken to the skillet and cook until browned, about 5-7 minutes. Stir in thyme, rosemary, salt, and pepper.
- Make the gravy: Sprinkle flour over the chicken and vegetables, stirring to combine. Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring constantly, until the sauce has thickened slightly.
- Add the peas and cream: Stir in the frozen peas and heavy cream. Reduce heat and simmer for another 2-3 minutes, or until heated through.
Assembling and Baking the Pot Pies:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare the ramekins: Lightly grease six oven-safe ramekins or small baking dishes.
- Fill the ramekins: Divide the chicken filling evenly among the prepared ramekins.
- Top with crust: Cut out six circles from the pie crusts, slightly larger than the ramekins. Gently place a crust circle on top of each ramekin, crimping the edges to seal. You can cut decorative shapes out of the leftover crust for a nice touch.
- Bake: Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool slightly: Let the pot pies cool for a few minutes before serving.
Tips and Variations:
- For a vegetarian option: Substitute the chicken with 1 cup of cooked lentils or mushrooms.
- Add some spice: Include a pinch of red pepper flakes to the filling for a touch of heat.
- Use different vegetables: Feel free to experiment with other vegetables like potatoes, mushrooms, or bell peppers.
- Make it cheesy: Sprinkle shredded cheddar cheese on top of the filling before adding the crust.
- Make ahead: Prepare the filling ahead of time and store it in the refrigerator. Assemble and bake the pot pies just before serving.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450
- Protein: 25g
- Fat: 25g
- Carbohydrates: 30g
These individual pot pies are a fantastic addition to your repertoire of easy recipes and healthy meals. They're perfect for busy weeknights and offer a delightful homemade touch that everyone will appreciate. Enjoy!