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Individual Chicken Pot Pies

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Individual Chicken Pot Pies Empty Individual Chicken Pot Pies

Post by PATRICE IN IL on Wed Sep 14, 2011 7:45 am

Makes 3 individual pies

3 cups Boxed Pie Crust Mix
1/2 cup Cold water
2 Cups Cooked Chicken, Diced
1 Can Cream Of Chicken Soup
2 Cups Water
1 teaspoon Chicken Bouillon
1/3 Cup Onion, Diced
2 Tablespoons Butter
2 Tablespoons Flour
8 ounces of Frozen Broccoli, Cauliflower and Carrots
Salt, Pepper and Garlic Powder to taste

Combine the pie crust mix and 1/2 cup water in medium bowl. Blend just until combined, dump onto lightly floured surface and bring dough together to form a flat disk. Wrap in plastic wrap and refrigerate for 1 hour.

Saute onion in butter until translucent, stir in flour and cook until browned lightly. Add the chicken bouillon and 2 cups of water. Whisk to blend well. Add the cream of chicken soup and whisk to combine. Cook until thickened. Add salt, pepper, garlic powder, diced chicken and vegetables. Cover and remove from heat.

Preheat oven to 425*F and line a baking sheet with foil or parchment paper.

Remove dough from refrigerator and divide into 6 pieces. Roll dough out on lightly floured surface. Fit three pieces of dough into three individual pie tins which have been sprayed with no stick spray. Fill pie shells with prepared filling mix to just below the rim of the pie plates. Wet edges of dough in pan, then cover with prepared dough. Press edges of dough to seal, crimp with floured fork all the way around the pie. Cut 3 slits in top crust or poke with fork several time to create vents in the dough. Place on baking sheet and bake approximately 35-40 minutes or until golden brown. CAUTION: Filling will be HOT!!!
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Individual Chicken Pot Pies Empty Re: Individual Chicken Pot Pies

Post by amybyrd21 on Wed Sep 14, 2011 7:48 am

You can also use puff pastry or canned biscuits to make these. When we make them I add sauted mushrooms and pear onions to mine and the kids. Smile

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