Easy Chicken Pot Pie Pies
Crafted for comfort and convenience, these Easy Chicken Pot Pie Pies are a delightful twist on the classic pot pie, individualized in ramekins for perfectly portioned servings. Loaded with tender shredded chicken, colorful mixed vegetables, and a creamy, savory sauce enriched with chicken broth and milk, this recipe brings hearty, homemade goodness to your table in just under an hour. The golden, flaky topping made from refrigerated pie crusts keeps this recipe fuss-free, while a brush of egg wash creates a beautifully crisp finish. Ideal for busy weeknights or cozy family dinners, these personal pot pies serve as a warm, satisfying meal with minimal prep time. Perfect for small gatherings or meal prepping, they’re as practical as they are delicious!
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Recipe Information
Ingredients
- 2 cups (shredded or diced) Cooked chicken
- 1.5 cups (thawed) Frozen mixed vegetables
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cups Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Garlic powder
- 2 rounds (adjust if using more ramekins) Refrigerated pie crusts
- 1 large (beaten, for egg wash) Egg
Instructions
Preheat your oven to 375°F (190°C). Lightly grease 4 individual ramekins or small oven-safe dishes and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux.
Gradually pour in the chicken broth and milk, whisking constantly to ensure a smooth sauce. Continue to cook for 3-5 minutes, or until the mixture thickens.
Stir in the salt, black pepper, and garlic powder. Add the cooked chicken and thawed mixed vegetables. Mix well and remove from heat. Allow the filling to cool slightly.
Unroll the refrigerated pie crusts. Cut out rounds that are slightly larger than the top of your ramekins (use an overturned ramekin as a guide).
Divide the chicken and vegetable filling evenly among the prepared ramekins.
Place a pie crust round over each ramekin, letting the excess crust hang slightly over the edges. Press the edges lightly to seal.
Cut a few small slits in the top of each crust to allow steam to escape. Brush the tops with the beaten egg for a golden finish.
Place the ramekins on a baking sheet to catch any spills. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Carefully remove the pot pies from the oven and let them cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.1 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
