Individual Chicken Pot Pie Recipe
Cut pieces of dough to fit the top and bottom of your pie dishes.
Individual chicken pot pie recipe. Cut rounds of pie crust to fit 4 small individual pie pans or ramekins. Add chicken frozen vegetables bouillon base garlic celery seed rosemary thyme salt and pepper. Bring to a boil cover and simmer over medium low heat for 1 hour.
Strain cooking liquid discard any strained bits and set aside. Store bought pie crusts or flaky homemade pie crusts. Cut 2 piecrusts into quarters to yield 8 equal pieces.
Defrost the vegetables in a microwave for about 3 minutes. Remove skin and bones from chicken and dice into medium sized chunks set aside. Pour the white wine in and season with salt and pepper.
Add broth and bring to simmer. 2 tablespoons all purpose flour plus more for surface. Coat the inside of 4 small aluminum foil pans 4 1 2 inches in diameter 1 1 4 inches deep or 4 ramekins with vegetable cooking spray.
Place dough in bottom of prepared. Prepare the sauce on the stovetop then add the chicken veggies and seasonings. Pat chicken dry with paper towels and season with salt and pepper.
Continue to cook until sauce thickens and coats the back of a spoon 10 to 15 minutes. Coat the inside of 4 small aluminum foil pans 4 1 2 inches in diameter 1 1 4 inches deep or 4 ramekins with vegetable cooking spray. 1 2 onion diced 1 cup.