Individual Chicken Pot Pies
Cozy, comforting individual chicken pot pies with frozen veggies and flaky crust, perfect for weeknight dinners or meal prep!
Ingredients
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken stock
- ½ cup whole milk
- 1 teaspoon chicken bouillon powder
- 1 medium yellow onion, chopped (about 1 cup)
- 3 cups frozen mixed vegetables carrots, peas, corn, green beans
- 2 cups shredded rotisserie chicken
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 store-bought pie crusts, or homemade, rolled and cut to fit ramekins
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F. Lightly grease the insides of four oven-safe ramekins (8-ounce to 10-ounce size) with nonstick spray. Set aside.
- In a large skillet over medium-high heat, melt the butter.
- Add the flour and whisk constantly for about 1 minute until smooth and lightly golden.
- Gradually pour in the chicken stock and milk, whisking to prevent lumps. Add the chicken bouillon powder and continue whisking until the sauce thickens, about 5 minutes.
- Stir in the chopped onion and cook for 2-3 minutes, just until slightly softened.
- Add the frozen mixed vegetables and shredded rotisserie chicken. Stir to combine.
- Sprinkle in the dried parsley, paprika, dried oregano, kosher salt, and ground black pepper. Stir well, then reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.
- Roll out the pie crusts on a lightly floured surface. Cut four circles large enough to line the inside of your ramekins (about 6 inches) and four smaller circles for the tops (about 5 inches). Re-roll scraps if needed.
- Line each ramekin with a larger crust circle, gently pressing into the bottom and sides.
- Divide the chicken and veggie mixture evenly between the ramekins.
- Top each pie with the smaller crust circle. Pinch the edges together to seal and crimp with your fingers or a fork.
- Use a knife to cut 2-3 small slits in the top of each pie to vent.
- Brush the tops lightly with the whisked egg.
- Place ramekins on a baking sheet to catch any spills. Bake for 15-20 minutes, or until the tops are golden brown and the filling is bubbling.
- Let rest for 5-10 minutes before serving.