These individual chicken pot pies are perfect for a single serving of happiness. Filled with potatoes, mushrooms, peas and carrots swimming in a creamy gravy, and let's not forget to mention that flakey crust. That being said, nothing beats a homemade chicken pot pie. It's the ultimate comfort food that leaves you feeling warm and cozy inside.
Quick story: I was practically raised off frozen Marie Callender’s chicken pot pies, coming home from school and popping one of these guys in the microwave was tradition.
I thought to revisit the past with my own take on the individual Callender classic.
Freezing the pies: One of my favorite thing about Callender’s pie is the convenience. Here’s how: follow all the steps listed below, instead of baking, place the pie in a freezer safe back then pop it into the freezer. Bake for 45-60 minuted and cover with foil if the edges get too brown.
Individual Chicken Pot Pies
- 1 1/2 lbs chicken cut into small cubes.
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 fresh black pepper
- 2 tbsp better than bouillon paste chicken flavor
- 1 tsp dried thyme
- 2 tbsp fresh parsley chopped
- 3/4 cup chicken broth
- 2/3 cup half and half
- 1/3 cup all purpose flour
- 1 egg whisked
- 3 medium carrots sliced
- 1/2 cup mushrooms sliced
- 2 cups gold potatoes peeled & diced
- 3 cloves garlic
- 3 tbsp unsalted butter
- 1/2 cup frozen peas
- 2 pre-made pie crusts 9"inch room temperature
- Non-stick cooking spray
Preheat oven to 375 degrees F. Prep all the vegetables.
Make the filling:
Cut the chicken breasts into bite-size cubes, season with a generous amount of salt and pepper.
In a large skillet over medium to high heat, add olive oil (once the pan is hot, not while it's cold) then add the chicken and saute until fully cooked and brown, the set-aside.
Reduce to medium heat, add butter, mushrooms, potatoes, carrots, and garlic. Cook for 2-3 minutes then add better than bouillon paste, thyme, black pepper, sea salt and cook for about 7 minutes, mixing well. Then add the frozen peas, chicken, and parsley (+ optional hot sauce if you like it spicy) Mix well.
Slowly add flour to the vegetable and chicken mixture a little bit at a time, stirring frequently until all the flour is absorbed. It's important that you do this step slowly, and that all the flour is absorbed before adding more.
Then add the half and half and chicken broth, bring to a slight boil then reduce the heat to a simmer, stirring it while it thickens. Once done remove from heat. (Use the spoon test to see if it's thickened enough, you can do this by dipping a spoon into the mix then using your finger to draw a line down the spoon, if the line is clean it's ready. If it's still watery and doesn't leave a solid swipe then it continue to let it simmer.)
For the crusts:
For individual pies (4-6 pies): Spray each ramekin with non-stick cooking spray. Layout the pre-made pie dough and cut out circles big enough to cover the top of each ramekin.
For a normal pie: Spray a 9-inch pie dish with non-stick cooking spray and roll your first pie crust into the dish, making sure it touches the bottom and the sides of the pan.
Then spoon chicken mixture into the crust-lined pan. Then top with the second crust; seal edges and flute by pressing the edge of a fork gently to the pie dough. Cut a little slit in the middle of the pie for ventilation.
Bake 30-35 minutes or until crust is golden brown. During last 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5-10 minutes before serving.