Individual Chicken Pot Pies
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Ingredients
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.

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