Individual Chicken Pot Pies

4 Servings
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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

  1. Preheat oven to 375°F.
  2. Place butter, onions and celery in a sauce pan over medium heat and cook until soft and translucent. Stir in flour, salt and pepper.
  3. 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.
  4. 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.
  5. 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.

https://www.cutco.com/learn/individual-chicken-pot-pies