The Pioneer Woman Tasty Kitchen
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Individual Chicken Pot Pies

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Level: Easy

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Description

Yummy and easy to make. This meal will please the whole family and they’ll have no idea that you took a few short cuts. If your schedule is anything like mine, this will be one of your go to meals. Prepare it the night before and just pop it into the oven when you get home from work!

Ingredients

  • 1 whole Medium Sized Onion, Diced
  • 1 Tablespoon Olive Oil Or More If Needed To Saute Onions
  • 1 bag Frozen Mixed Veggies (16 Oz)
  • 1 whole Rotisserie Chicken
  • Salt And Pepper, to taste
  • 4 Tablespoons Butter
  • ½ cups Flour
  • 2 cups Milk
  • ¼ cups Chicken Stock
  • 2 teaspoons Dried Thyme
  • 2 Tablespoons Sherry Wine
  • 1 package Puff Pastry Sheets (17.3 Oz)
  • 1 whole Egg (for Egg Wash)

Preparation

Heat a few drizzles of olive oil in a skillet over medium heat. Add the diced onion and saute. Once onion is translucent add the bag of frozen veggies. Cook veggies until tender.

Meanwhile, remove the meat from the chicken. Dice chicken meat into bite sized pieces. Add chicken to the skillet and mix to combine. Season with salt and pepper. Cook just until heated. Remove chicken and veggies from skillet into a large bowl and set aside.

Preheat oven to 350F.

In a separate pot, melt butter over medium heat. Once melted, whisk in flour (a few sprinkles at a time). Cook flour mixture just until blonde. Whisk in milk 1 cup at a time. Cook until bubbly then add chicken stock, thyme and sherry wine. Cook for 1 to 2 minutes or until thickened (add more milk to thin the sauce if needed). Pour mixture over the chicken and veggies then stir to combine.

Roll out the puff pastry. Take a custard cup and use it to trace out your top for the pot pies and set aside.

Spray 4 oven safe custard cups with cooking spray. Add pot pie mixture to each custard cup. Top each cup with puff pastry and brush with egg wash (egg mixed with a splash of water). Place custard cups on a baking sheet.

Bake at 350F for 30 minutes.

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