This recipe is very near and dear to my heart, for a number of reasons.  First, this is one of my top 5 things to eat, period.   I also made these obsessively (once a week?) during both of my pregnancies.   But this post is extra-special because these photos were taken as I was in labor with Cole.

Yep, not a typo.   This was the last thing I cooked before we went from a family of three to a family of four.   I woke up super-early that morning and knew something was afoot!   But I had prepped the chicken and bought pie crusts the day before, and I was bound and determined to get this recipe made and photographed!  Also, I was looking forward to having one of my favorite meals waiting in the freezer when we got back home from the hospital.   So yes, these photos were taken in the last 10 hours before my son was born.   Kind of cool, no?   Anyway.

This recipe is deceptively easy, the filling comes together in about 15 minutes and then it’s just a matter of filling the pans and topping them with the pre-made crust.

That last part will go much easier if you leave the crusts out to come to room temperature while you make the filling, so do that first.  I use my store brand rolled crusts, they come in a 2 pack which is what you need.   Don’t use the crusts that come in a foil pan, these aren’t what you’re looking for.

Start by cooking the onions and carrots in the butter until soft.

Add the flour and cook until combined.   Add the chicken broth one can at a time, stirring to combine, and then the milk and thyme.

Reduce this mixture until thickened slightly, about 10 minutes, stirring frequently.   Add the shredded chicken and frozen peas.  Once combined, turn off the heat.

YUM!   Definitely try a spoonful at this juncture 🙂

Let this cool a bit while you cut out the crust toppers.  Unroll the first crust onto a piece of wax paper or a clean counter.  Press an upside-down foil pan into the crust to make three rectangle crusts, and a bunch of scraps.  Like so:

Use a knife to cut out the scored rectangles.  You’ll get three per crust, so 6 total.   SAVE THE SCRAPS!  You’ll need these as well.

Divide the filling between the 6 foil pans, there should be enough filling to fill each pan about 2/3 full.

Divide the leftover scraps equally across the 6 pans, then top with the neat rectangles and pinch along each side of the pan to seal.   The crust rectangles should fit neatly in the pan.    Prick each top with a fork (or make a heart cutout, which I do for Andrew because I’m a cheeseball).

TIME TO DECIDE!   Eat now or eat later?

To eat now —> bake at 400 for 30 minutes, uncovered.

To eat later —> wrap with aluminum foil and freeze.   When ready to enjoy, bake at 400 for 30 minutes with foil intact, remove foil and bake an additional 30 minutes.

I cannot say enough about these pot pies.   The foil pans I get from Amazon (I use THESE).   They come in pack of 50, and you might be thinking you’ll never go through that many, but after your first batch, you won’t be worried about that anymore.  🙂

Modifications for kiddos:  I use organic chicken but leave the rest alone.

Plan well, eat well.

-Sonja

Individual Chicken Pot Pies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Individual Chicken Pot Pies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
6 30 minutes 1 hour
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Allow pie crusts to come to room temperature while you make the filling.
  2. In large skillet, melt butter over medium heat, cook onions and carrots until onions are translucent and carrots are soft.
  3. Sprinkle flour over vegetable mixture and stir to combine, let cook about 30 seconds.
  4. Add both cans of chicken broth, slowly to prevent lumps, then add milk or cream. Allow to reduce until sauce is thickened slightly, about 5-8 minutes. Stir in thyme, add salt and pepper to taste.
  5. Stir in shredded chicken and peas, stir to combine and remove from heat.
  6. Unroll one of the two rolled pie crusts onto a sheet of wax paper or a clean countertop. Using one mini loaf pan as a guide, press lightly into the pie crust three times to make three pieces of dough the same size/shape as the top of the loaf pan. You will have a lot of dough scraps left over, do NOT discard!
  7. Repeat with the other pie crust. You should be left with six rectangular pieces of dough and a pile of dough scraps.
  8. Divide the filling mixture evenly between the six mini loaf pans,. Divide the dough scraps evenly over the filling in each pans, then top with one rectangle of dough per pan. Press dough rectangle around inside edges of pan to prevent filling from escaping during baking. Using a knife or fork, pierce top of dough several times.
If Eating Immediately:
  1. Loosely cover with foil, bake at 400 degrees in preheated oven for 20 minutes, remove foil and bake another 20 minutes.
If Freezing:
  1. Wrap each loaf well in aluminum foil and freeze for up to 6 months.
  2. To heat, bake frozen pot pies (do NOT thaw before baking; bake from frozen) in preheated 400 degree oven for 30 minutes with foil intact, then remove foil and bake an additional 30 minutes.
Share this Recipe