Enjoy a classic in a smaller portion. These individual Chicken Pot Pies are mini servings but just as delicious as the whole pie!
Do you ever wish you could just eat the whole pie yourself?
Now you can!
I love a good pot pie and what I love about this family recipe is that it is all mine. All mine!
As my Aunt Mary would say, “It’s very tasty but messy on the plate since it has no bottom crust. That’s why we do individual pies.”
This recipe is slightly different from my classic pot pie recipe because it doesn’t have a bottom crust. I love being able to give everyone their own portion.
It’s neatly contained and creamy delicious. Great comfort food with less guilt.
Just trim out the right shapes for the top of your bowls.
Pre-made puff pastry works well too as does refrigerated biscuits.
Just get creative. And don’t be afraid to let that pie topper spill overboard. Yum!
Individual (Mini) Chicken Pot Pies
- 1 rotisserie chicken, shredded and chopped
- 1/3 cup butter
- 1/2 cup chopped onion
- 1/3 cup flour
- 1 14-ounce can chicken broth
- 2/3 cup milk
- 2 cups mixed vegetables
- 1 pie crust
- Using a medium-sized sauce pan, sauté the onions in butter for 5 minutes. Add the flour to make a roux.
- Slowly add broth and milk. Stir until thickened. Add the chicken and veggies. Pour into individual bowls.
- Cut the pie crust into circles trimming the edges and adding and pressing the extra dough around edges of the bowl. I like a crusty bowl.
- Bake at 425 degrees for 35-40 minutes or until golden brown on top.