Individual Chicken Pot Pie Recipe
With an inviting, golden, flaky crust covering a creamy mix of chicken, vegetables, and herbs, you absolutely have to add our Easy Pot Pie Recipe to your fall dinner lineup. :)
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Servings: 4
Ingredients
- 1 Lb Rotisserie Chicken Diced
- ½ Cup Frozen Corn
- ½ Cup Frozen Peas and Carrots
- 1 Medium Onion Chopped
- 2 Cups Chicken Broth
- 1 Cup Heavy Cream
- ¼ Cup Unsalted Butter
- ¼ Cup Flour
- 1 Tbsp Fresh Thyme
- 1 Store Bought Pie Crust
- Egg Wash 1 Large Egg and 1 Tbsp water
Instructions
- Preheat the oven to 400 degrees.
- Melt butter in a saucepan over medium heat. Add the onion and cook for 3-4 minutes. Stir in flour and cook for 1 minute to make a thick paste.
- Slowly whisk in chicken broth and heavy cream, stirring until smooth.
- Add the chicken, frozen vegetables, fresh thyme, salt, and pepper to taste. Stir and simmer for 2-3 minutes until slightly thickened. Remove from heat.
- Roll out the pie crust and cut four circles slightly larger than the ramekins you are using. Set aside.
- Divide the filling between 4 small oven-safe ramekins. Brush the rim of the ramekin with the egg wash.
- Place the pie crust over the top, pressing around the edges to seal. Cut a small slit in the center for steam to escape. Brush the tops with the egg wash.
- Place the ramekins on a baking sheet and bake for 20-25 minutes until the crust is golden brown.
- Let the pot pies cool for a few minutes before digging in. Enjoy!
Notes
- Reheat leftover pot pies in a 350-degree oven for 20-25 minutes.
- You can also use milk if you don't have heavy cream. The cream just adds a rich and creamy flavor.
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