These Chicken Pot Pies are easy to make and are oh so tasty when you want something warm and filling. You can make a larger pot pies, but honestly, I like making individual pot pies because they are much easier to serve, eat and store leftovers.
These take a little time to prepare, but are deliciously hearty and flavorful. I like to make mine in these cute little crock-bowls (onion soup bowls) I got a few years ago and love, but you can also use ramekins to bake the pies. These are perfect for a cold and rainy day like it is here today.
Individual Chicken Pot Pies
I never get tired of these lovely little pies made with potatoes,
fresh vegetables and a creamy filling.
These mini chicken pot pies are perfect to make ahead and can be warmed up when ready to eat.
You fill your crock-bowls with the mixture,
and then bake with a crust topping.
This recipe is adaped from Food Network.
Chicken Pot Pies
- 4 russet potatoes medium-sized, peeled and diced into bite-sized pieces
- 2 boneless skinless chicken breasts (or a rotisserie chicken works great)
- 2/3 cup carrots peeled and chopped
- 2/3 cup celery chopped
- 1 cup cooked and cut string beans
- 1/2 cup butter
- 3/4 cup corn
- 1/4 diced onion
- 1/2 cup flour
- 3/4 cup milk I use 2%
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 cup baking mix bisquick or jiffy
- 1/2 cups butter melted
- 1 cup buttermilk
- Preheat oven to 375 °
- Cook the chicken by boiling or sauteing and cut into bite-sized pieces when cool enough.
- Place potatoes into a pot and cover with cold water. Heat to boiling and simmer about 15-20 minutes. Drain and set aside.
- In a very large skillet or dutch oven, melt 1/4 cup butter over medium low heat.
- Add carrots, celery, corn, string beans, onion, salt, pepper, and garlic powder over medium heat until onions are clear.
- Add remaining butter and flour and stir while heating until all lumps are gone.
- Add chicken broth and milk. Simmer about 5 minutes or until mixture thickens.
- Prepare crust by mixing baking mix, butter and buttermilk in a small bowl until well blended.
- Now you are ready to build the pies.
- Grease the crock-bowls or ramekins with butter
- Spoon about 1/4 cup of cooked potatoes in each one.
- Spoon the vegetable-broth mixture over the potatoes, leaving about 1/2 inch from top for crust batter
- Pour crust batter over each pot.
- Place pots on a baking sheet.
- Bake in oven 45-50 minutes.
- Let cool before serving as pies will be bubbling hot.
What is your favorite kind of pot pie?