Individual Chicken Pot Pies recipe
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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
Nutrition Info
- 1464.7 caloriescarbohydrate: 107.7 gcholesterol: 136.9 mgfat: 95.8 gfiber: 9.3 gprotein: 42.4 gsaturatedFat: 32.8 gservingSize: -sodium: 2351.9 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Individual Chicken Pot Pies
Directions
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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.