INDIVIDUAL CHICKEN POT PIES

Individual Chicken Pot Pies image

Individual chicken pot pies - very versatile and adaptable recipe!

Provided by Elizabeth Tuten

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Time 55m

Yield 4

Number Of Ingredients 12

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Ingredients

½ cup butter
½ cup all-purpose flour
3 cups chicken broth, or more as needed
4 cooked chicken breasts, cubed
1 cup frozen mixed vegetables
2 teaspoons chicken bouillon base (such as Better Than Bouillon®)
1 teaspoon minced garlic
½ teaspoon celery seed
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh thyme
salt and ground black pepper to taste
2 (15 ounce) packages refrigerated pie crusts

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Melt butter in a large deep-dish skillet over medium heat. Mix in flour to create a roux; brown lightly, about 5 minutes. Stir in chicken broth. Add chicken, frozen vegetables, bouillon base, garlic, celery seed, rosemary, thyme, salt, and pepper. Continue to cook until sauce thickens and coats the back of a spoon, 10 to 15 minutes.
Cut rounds of pie crust to fit 4 small individual pie pans or ramekins; press 1 round into each pan. Spoon in filling and top with additional pie crust round.
Bake in the preheated oven until golden, 20 to 30 minutes.

Nutrition Facts : Calories 1464.7 calories, Carbohydrate 107.7 g, Cholesterol 136.9 mg, Fat 95.8 g, Fiber 9.3 g, Protein 42.4 g, SaturatedFat 32.8 g, Sodium 2351.9 mg, Sugar 1.5 g