Main Dishesbellyfull5.0
Chicken Pot Pie
Stuffed with a perfectly seasoned creamy vegetable and chicken filling, and topped with a flaky crust, this Easy Chicken Pot Pie recipe is the ultimate comfort food in individual serving sizes!
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- skillet
- baking sheet
- pot
📝 Preparation Steps
1
Preheat oven to 425 degrees F.
2
In a large skillet, melt the butter over medium-high heat. Stir in the onion, celery, and peas and carrots; season with the salt, pepper, garlic powder, and thyme. Cook for about ⏱️ 3 minutes until vegetables are tender and onions are soft and translucent. Add in the garlic and cook until fragrant, ⏱️ 20 seconds.
butter5 tablespoonsgarlic (, minced)2 clovesteaspoon garlic powder1/4
3
Stir in the flour until dissolved and cooked off.
4
Slowly pour in the chicken broth and milk. Simmer over medium-low heat, stirring frequently, until thick, about ⏱️ 5 minutes. Add in the cooked chicken pieces. Remove from the heat.
5
Set 4 (5-inch) ramekins on a large, rimmed baking sheet.
6
Divide the mixture among the ramekins.
7
Roll out 1 sheet of pie crust, cut into quarters, and lay pieces on top of the ramekins. Seal edges and trim excess dough. Brush the tops with egg wash, then make 2 small slits in each so steam can escape.
egg (, beaten with 2 teaspoons water to make an egg wash)1
8
Bake until crusts are golden brown and the filling is bubbly, about ⏱️ 30 minutes. (Watch carefully and tent with foil the last ⏱️ 10 minutes of baking if crust is over-browning.)
9
Remove from oven and allow the pot pies to cool for ⏱️ 10 minutes or so before digging in. Serve and enjoy!
Nutrition Facts
calories
542 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
4 g
sugar Content
3 g
sodium Content
713 mg
protein Content
27 g
trans Fat Content
1 g
cholesterol Content
127 mg
carbohydrate Content
41 g
saturated Fat Content
14 g
unsaturated Fat Content
14 g
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