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Individual Chicken Pot Pies
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Description
This is a delicious comfort food dish in single serve form and “lightened” up!
Ingredients
- 1 cup Half-and-half
- 1 cup Low Sodium Chicken Broth
- 3 Tablespoons All-purpose Flour
- 2 cups Cooked Chicken, Cubed Or Shredded
- 2 cups Frozen Mixed Vegetables, Thawed
- 1 teaspoon Dried Parsley
- ½ teaspoons Dried Thyme
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- ¼ teaspoons Salt
- ¼ teaspoons Ground Pepper
- 1 whole Pie Crust
Preparation
1. Preheat oven to 400ºF. Grease 4 10-ounce ramekins (or a standard pie dish). Set aside.
2. In a large saucepan over medium heat, whisk together half-and-half, broth, and flour. Slowly bring to a simmer, whisking continuously. Keep whisking until the mixture is thick, about 5-8 minutes.
3. Stir in chicken, vegetables, and all seasonings. Keep warm for several minutes while you get your pie crust ready.
4. Unroll your pie crust and cut into 4 pieces. Divide your filling evenly into the ramekins (or put in a pie dish). Drape crusts over the top and fold edges down over rims. Cut a slit into the center of each pie to allow for venting.
5. Put in a preheated 400ºF oven and bake approximately 25 minutes (35-40 minutes for pie dish). Pie crust should be browned and the filling should be bubbling.
6. Remove from oven and cool 5 minutes before serving.
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