Individual Chicken Pot Pies

Family-friendly and perfect for entertaining, these individual chicken pot pies are easy and versatile to adapt to your liking.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 1465 Calories

Ingredients

• ½ cup butter
• ½ cup all-purpose flour
• ½ teaspoon celery seed
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 1 cup frozen mixed vegetables
• ½ teaspoon chopped fresh rosemary
• ½ teaspoon chopped fresh thyme
• 2 (15 ounce) packages refrigerated pie crusts
• 3 cups chicken broth, or more as needed
• 4 cooked chicken breasts, cubed
• 2 teaspoons chicken bouillon base (such as Better Than Bouillon®)

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Bake in the preheated oven until golden, 20 to 30 minutes.

Step 3

Melt butter in a large deep-dish skillet over medium heat. Mix in flour to create a roux; brown lightly, about 5 minutes. Stir in chicken broth. Add chicken, frozen vegetables, bouillon base, garlic, celery seed, rosemary, thyme, salt, and pepper. Continue to cook until sauce thickens and coats the back of a spoon, 10 to 15 minutes.

Step 4

Cut rounds of pie crust to fit 4 small individual pie pans or ramekins; press 1 round into each pan. Spoon in filling and top with additional pie crust round.