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Small Batch Chicken Pot Pie

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A comforting and easy chicken pot pie recipe perfect for small servings, featuring a rich filling and flaky crust.

Ingredients

  • 1 cup cooked chicken, diced
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1/4 cup onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup chicken broth
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 2 ready-made pie crusts

Instructions

  1. Preheat the oven: Set it to 425°F (220°C) to allow the crust to crisp nicely.
  2. Sauté the aromatics: In a skillet, melt the butter over medium heat. Once melted, add the chopped onion and celery. Sauté until they are soft, about 3-5 minutes.
  3. Combine ingredients: Stir in the diced cooked chicken and mixed vegetables. Pour in the chicken broth and milk. Add thyme, salt, and pepper. Cook for another few minutes until everything is well combined and warmed through.
  4. Fill the crust: Pour the hearty chicken mixture into the first pie crust laid in a small pie dish. Spread it out evenly.
  5. Seal the pie: Cover the filling with the second pie crust. Make sure to seal the edges by pressing them together. Cut slits in the top crust to allow steam to escape, which helps prevent sogginess.
  6. Bake to perfection: Place the pie in the oven and bake for 25-30 minutes, or until the crust turns golden brown and crispy.
  7. Cool and serve: Let the pie cool for a few minutes before slicing and serving, allowing the filling to set slightly.

Notes

Feel free to customize the filling with different vegetables or use leftover chicken.

Find it online: https://dishvela.com/small-batch-chicken-pot-pie/