Can I Freeze Individual Chicken Pot Pies
Yes! You can freeze these after you cook them in the oven for up to 3 months. Once frozen, thaw in the fridge and heat up normally .
You can also freeze them BEFORE you bake them. Simply assemble them in the container, then pop them in the freezer instead of baking them right away. When youre ready to eat, thaw for an hour just to take the chill off and bake in the oven for double the normal time in the recipe as written.
The filling itself is freezer-friendly. So if you have extra, you can freeze it for later in the season! I also think the filling is completely edible and delicious on its own.
Lets Talk About The Crust For Mini Pot Pies
The crust is arguably the best part of any chicken pot pie! Here are some different options for getting a perfect, flakey crust.
To make our lives easier, I recommend using pre-made pie shells, found in the frozen or refrigerated section. I used Pillsbury for these!
That being said, if you love making your own crust, go for it! Here is a recipe if you want to try your hand at it!
You can also use puff pastry or crescent roll dough for the crust as well! Use whatever you prefer the most.
How Is This Chicken Pot Pie Recipe Healthy
Id argue that any meal made at home is automatically healthier because you get to control the quality of ingredients that goes into your meal. You also get to determine how much or little seasoning you use in each recipe. These single serving chicken pot pies are healthier because we use a combination of chicken stock and almond milk vs. whole milk or heavy cream. Also instead of putting the pot pie mixture in a mini pie crust, I use a phyllo dough crust just for the topping. This stills add the crunch to the recipe but cuts the carbs down significantly.
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Individual Chicken Pot Pies Recipe
With everyone being so busy, its harder and harder to find the time to make a hearty homemade meal. Pot pies have lost some popularity because they are a bit time-consuming to make. But, I encourage you to give this recipe a shot. It is loaded with chicken and vegetables, and with store-bought pie crusts available, it doesnt have to take all day! But, dont forget about my no-fail pie crust recipe if you are feeling motivated!
- Pie crusts can be homemade or store-bought
How To Make Individual Chicken Pot Pie:
- Cook the celery, onion, peas and carrots on the stove in the butter, for 5 minutes. Add the spices, stir and cook for another minute.
- Make the mixture creamy and thick by adding in the flour, chicken broth and the heavy cream.
- Remove from the heat, stir in the cooked meat and corn.
- Grease a muffin tin with and spread out and cut the crescent roll dough. Overlap over each muffin tin section.
- Fill the cups with the filling and fold the corners of the dough over the filling.
- Bake until golden brown, cool a little and enjoy!
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How To Make Mini Chicken Pot Pies:
The first thing youll do in this recipe is to roast the vegetables. The veggies are tossed with olive oil and given a sprinkle of salt and pepper. Theyre roasted for about 25 minutes, until theyre softened.
Use small baking dishes or 8-ounce ramekins to cut circles out of puff pastry. This will be the top-crust for these mini chicken pot pies.
The next step is making the white sauce. Butter and oil are heated with flour and milk. Lemon juice, the roasted veggies, chicken, fresh basil, salt and pepper are mixed in to complete the filling for the mini chicken pot pies. The filling is spooned into the dishes. The rounds of pastry are positioned on top and pressed on the edges to seal.
A fresh sage is placed on the pastry, and then an egg wash is brushed on top.
These little pies are baked until the puff pastry is golden brown and the filling is piping hot.
These are such a delicious, comfort food meal. Portion-sized means that you wont eat too much! Serve these pot pies with a nice green salad and chilled white wine. Enjoy!
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Other Veggies That Will Work In An Individual Pot Pie
You can use ANY leftover veggies you have in this recipe. I had no idea before making this, but the pot pie was invented with leftovers. Leftover chicken and veggies normally made up the filling so whatever you have can go in.
Feel free to use turkey, ground meat, or anything else you have lying around! If you dont want to use chickpeas in the veggie version, white beans would work!
I used a bag of frozen veggies for this, which included corn, peas, carrots, and green beans. But you can add in any veggies you like! Here are some I would recommend.
More About Mini Whole Wheat Chicken Pot Pies Recipes
CHICKEN POT PIE
FromEstimated Reading Time
CHICKEN POT PIE WITH A WHOLE WHEAT CRUST | MY
- 2. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Put the chicken and broth in a Dutch Oven or stockpot over medium heat, cover and bring to a simmer. Cook until the chicken is just done, 8 to 10 minutes. Transfer the chicken to a large bowl, reserving the broth in a glass measuring cup.
- 3. Increase the heat to medium-high heat the oil in the now empty pan. Add the onion, carrots, and celery saute until just tender, about 5 minutes. Season with salt and pepper to taste. While the vegetables are sauteing, shred the chicken into bite-sized pieces. Transfer the cooked vegetables to the bowl with the chicken set aside.
- 4. Melt the butter over medium heat in the again-empty pan add the flour and cook until golden, about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and thyme, Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste stir in the sherry.
CHICKEN POT PIE IN A WHOLE WHEAT CRUST
WHOLE GRAIN CHICKEN POT PIE – DIABETES FOOD HUB
MINI CHICKEN POT PIES WITH FLOWERS & AMP STAR CRUSTS | FOODLETS
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Easy Individual Chicken Pot Pies For Two
These Individual Chicken Pot Pies are easy to make, stuffed with chicken, carrots, and celery, and topped with a delicious flaky buttermilk crust.
Chicken pot pie is one of my favorite meals. Its everything warm and comforting about food all wrapped up in a flaky pie crust. The thing is though, theyre kind of big. And messy. And did I mention big? When youre not cooking for a family, theres no way you are finishing one off unless you are eating leftovers for days, which is just not my thing.
Whelp, problem solved: Lets make some Individual Chicken Pot Pies!
This recipe is super scalable, so you can follow this recipe exactly and make 2 individual pot pies or you can scale up to make 12, making them perfect for quiet nights in or serving a small crowd.
Bonus: you can customize them to your hearts content. Like peas? Add some peas. Like corn? Throw some corn in there. Dont feel like making your own pie crust. You can totally cut down a store-bought crust or use puff pastry over the top instead.
The pot pie filling is a simple mix of carrots, celery, and chicken simmered in chicken broth. It takes only a few minutes to throw them together, then you let that simmer away, make a tasty chicken gravy and stir everything together, and boom. Perfect pot pie filling so good youll probably be tempted to just eat that and call it a night.
This Chicken Pot Pie Recipe Is A Perfect Way To Get Kids To Eat Vegetables
Filled with a mixture of fresh and frozen vegetables, rotisserie chicken, and a homemade cream sauce, they are hearty and one of my favorite easy meals with vegetables. I used to make my sauce with cream of chicken soup, but over the years, Ive really grown to love homemade sauces and am not intimidated by roux sauces like I had been in the past because they are really easy. It definitely gives it more of a made from scratch taste.
Not all vegetables are in season so I like using a combination of fresh and frozen vegetables in my chicken pot pie recipe. I picked up several packages of vegetables on my last trip to Walmart. Use my measurements as a guide and substitute your favorite vegetables if you wish.
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Looking For More Pot Pie Recipes
I have been on a pot pie kick lately, so here are some of my favorite variations of this popular meal!
Lightly grease the insides of four oven-safe ramekins.
Mini Chicken Pot Pies In Ramekins
Heres a fun fact about me: I used to be a serious competitive dancer. I was involved with intense dance companies growing up that would compete all around New England, and even a few national competitions in the summer. Two or three nights during the school week I would take classes at my studio, then Saturdays were filled with day-long practices where we drilled those routines into our skulls over, and over, and over again. I was seven when I started. Seven.
Anyway, I write all of this because after a long rehearsal, I would almost always eat one of those for dinner because they were easy to makeand didnt require my mom to make dinner again since I was always getting home late. I miss those little pot piesnot so much those intense dance practicesand thought I would remake my very own mini chicken pot pies for the blog.
Im telling you right nowthese mini chicken pot pies are so easy to make, Im almost pissed at myself for never trying it before. Mostly because this was my first time actually working with frozen puff pastry. I know. Who am I?
Thats right. For this mini chicken pot pies recipe, I do not make my own pastry crust. No way, josé. I bought a frozen puff pastry because boy did it make cooking this delicious meal so much easierand it already tastes so good. Maybe someday Ill be ambitious and make my own puff pastry for this recipe. But today is certainly not that day.
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Comfort food chockfull of leeks and asparagus. And its in single serving form for easy serving!
Chicken pot pie is one of my favorite dishes. I remember the days where my mom would take me to Boston Market as if it was just yesterday. Thered be a long line of people waiting to order but Id still run up to the food and look through the clear windows and salivate at the pot pies they had set up. But sometimes they didnt have them out, which meant that they were either sold out or itd be another 20-30 minutes before the new ones would be ready. Every time this happened, Id be so upset because that meant that we werent getting the pot pies . We werent getting the super flaky crust with the crispy corners along with the piping hot creamy chicken-veggie mixture that just soaks up the crust into absolute amazingness. I was in such despair because I knew thered be no way that I could convince my mom to wait for the pies.
Who knew that sold out pot pies would kill a kids spirit?
So heres how you make this:
Lets first start by slicing up some leeks and giving them a good rinse in a bowl of water. Once theyre nice and clean, go ahead and dry them with a clean dish towel.
Then, in a large pot, throw in the leeks and carrots and saute for about 5 minutes.
Add in the asparagus and cook until the veggies become just tender-crisp, about 5 minutes more.
Remove from heat and stir in the frozen peas and shredded chicken.
Now to make the sauce, well first melt some butter