Are you craving a warm, comforting meal that's both delicious and easy to make? Look no further! These individual chicken pot pies are the perfect solution for a quick weeknight dinner or a delightful weekend treat. Forget messy casseroles; these bite-sized pies offer all the flavor and heartiness of a classic pot pie in a convenient, elegant format. They’re perfect for meal prepping, and they’re so cute, everyone will love them! This recipe is packed with tender chicken, seasonal vegetables, and a flaky, buttery crust – everything you love about a traditional chicken pot pie, but easier and more fun!
Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup chicken broth
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust:
- 1 box (14.1 ounces) refrigerated pie crusts (or you can make your own!)
- 1 egg, beaten (for egg wash)
Instructions:
Get started on the filling:
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened, about 2-3 minutes.
- Stir in shredded chicken, peas, corn, thyme, salt, and pepper. Remove from heat and let cool slightly.
Assemble and bake your individual chicken pot pies:
- Preheat oven to 375°F (190°C).
- Unroll pie crusts and cut out circles using a 4-inch cookie cutter or a bowl. You should get about 6-8 circles, depending on the size of your pie crust.
- Press each circle into a greased muffin tin, forming a cup.
- Fill each crust with the chicken mixture.
- Cut remaining pie crust scraps into strips and create a lattice top on each pie, or simply cover with another circle of dough. Crimp the edges to seal.
- Brush the tops with beaten egg for a golden brown finish.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Let cool slightly before serving and enjoy!
Tips for the Best Chicken Pot Pies:
- For extra flavor, sauté the vegetables in butter instead of olive oil.
- Add a tablespoon of Dijon mustard to the filling for a tangy kick.
- Use fresh herbs like parsley or chives for a brighter flavor.
- If you want a creamier filling, add a splash of heavy cream or milk.
- Don't overfill the muffin tins; leave some space for the filling to expand during baking.
Variations:
- Vegetarian Chicken Pot Pie: Substitute the chicken with cooked mushrooms, lentils, or chickpeas.
- Spicy Chicken Pot Pie: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling.
- Cheesy Chicken Pot Pie: Sprinkle shredded cheddar cheese on top before baking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 20-25g
This recipe for individual chicken pot pies offers a delicious and convenient way to enjoy a classic comfort food. It's perfect for busy weeknights, special occasions, or simply satisfying your craving for a truly heartwarming and tasty meal. The best part? Leftovers are just as delicious the next day! Enjoy!