Individual Chicken Pot Pies
3048 days ago
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Ingredients
- 6 tablespoons butter
- 1/3 cup chopped onion
- 1/2 cup sliced celery
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 1/4 cups chicken broth
- 1 cup milk
- 12-ounce bag of frozen peas & carrots
- 2 cups cubed cooked rotisserie chicken
- 2 9" unbaked refrigerated pie crusts
- 1 egg + 1 tablespoon of milk, mixed together for egg wash
- 4 oven-proof bowls or individual pie pans
Directions
- Preheat oven to 375°F.
- Place butter, onions and celery in a sauce pan over medium heat and cook until soft and translucent. Stir in flour, salt and pepper.
- Add chicken broth, milk, frozen peas and carrots and chicken. Simmer over medium-low heat until thick, 5 to 10 minutes. Taste and add more salt and pepper if needed. Remove from heat. Ladle the chicken mixture into the bowls.
- Roll out each pie crust an extra inch. Cut out dough to cover the tops of the oven-proof bowls, allowing a 1/2-inch overhang.
- Place the pie crust rounds on top and crimp the dough over the edge. Brush with the egg wash and make 4 small slits in the dough. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from oven and serve.
