Chicken Pot Pie
Individual Chicken Pot Pies
Nutrition Facts
16
551.73
284.89
31.15g
47.93%
13.98g
69.92%
74.69mg
24.90%
1,092.15mg
45.51%
188.08mg
5.37%
58.36g
19.45%
2.03g
8.13%
3.26g
15.50g
31.00%
48.70%
6.90%
3.67%
21.10%
1.56%
0.72%
2.27%
4.11%
3.86%
17.03%
4.62%
7.11%
3.13%
1.31%
8.47%
2.97%
3.12%
13.23%
2.15%
3.82%
Filling
- 1/2 c Unsalted Butter
- 1/2 c Flour
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Yellow Onion, diced
- 2 tbsp Garlic, minced
- 1 c Milk
- 2 1/2 c Chicken Broth
- 3 Carrots, diced
- 3 stalks Celery, diced
- 16 oz Peas
- 1 lb Rotisserie Chicken, shredded
In a stock pot, melt butter. Add flour, salt, pepper, and onion. Stir until bubbling. Add garlic, cook 1 minute.
Add milk and broth. Stir til boiling. Boil for 1 minute. Remove from heat, add the veggies and chicken.
One pie crust makes two personal sized pies. Use the tart pan to cut two pie crust tops from a pie crust and a six-inch bowl to cut a pie base. For the second pie base, fold the remnants of the pie crust together and roll out with a rolling pin until they are roughly a six inch circle.
Grease the tart pans and assemble the pies, crimping the top and base layers together. Brush the crust with a bit of beaten egg, then dust with coarse salt. Cut a few holes in the top crust for venting.
Bake at 425° for 25 minutes.
Makes 16 personal sized pies. The filling can be frozen.
Add milk and broth. Stir til boiling. Boil for 1 minute. Remove from heat, add the veggies and chicken.
One pie crust makes two personal sized pies. Use the tart pan to cut two pie crust tops from a pie crust and a six-inch bowl to cut a pie base. For the second pie base, fold the remnants of the pie crust together and roll out with a rolling pin until they are roughly a six inch circle.
Grease the tart pans and assemble the pies, crimping the top and base layers together. Brush the crust with a bit of beaten egg, then dust with coarse salt. Cut a few holes in the top crust for venting.
Bake at 425° for 25 minutes.
Makes 16 personal sized pies. The filling can be frozen.