Individual Chicken Pot Pie Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8 Servings
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Calories
201 kcal
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Course
Main Course
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Cuisine
American
Individual Chicken Pot Pie Recipe
Description
This recipe begins by sautéing dried minced onion in melted butter before whisking in flour to form a roux. Gradual addition of chicken broth and milk creates a smooth white sauce enriched with salt, pepper, and celery seed for flavor. Stirring in frozen peas, carrots, and cooked chicken completes the filling, which is slightly thick to hold together within the pie.
Crescent roll dough is unrolled and seams pinched to make rectangles sized to fit muffin tin cups. Each rectangle forms the base and top crusts, enclosing a portion of filling and sealed gently. Piercing vents in the tops allows steam to escape during baking.
Baking at 375 degrees Fahrenheit for about 15 minutes yields golden-brown crusts with a flaky texture, indicating the filling beneath is hot and fully cooked. The small pot pies offer easy serving portions suitable for individual meals or casual gatherings.
The note suggests adjusting the broth quantity to achieve the preferred filling consistency.
Ingredients
- 3 tablespoons butter
- 1 tablespoon onion dried minced
- 3 tablespoons flour
- 1 cup chicken broth + 1 tablespoon*
- 1/3 cup milk
- 1/4 teaspoon salt more to taste
- 1/4 teaspoon black pepper
- 1/8 teaspoon celery seed
- 1/2 cup pea frozen
- 1/2 cup carrot frozen
- 1 cup chicken cooked and chopped (rotisserie for the win!)
- 1 (8 ounce) crescent rolls can
- butter melted, for brushing
Instructions
- Preheat your oven to 375 degrees F. Grease 8 spots of a muffin tin very well.
- Melt butter in a medium skillet. When it is hot, add the dried onions and let them cook for a minute or so. Add the flour and whisk together for 1 minute.
- Slowly (not all at once!) whisk in the chicken broth and milk. Whisk out all the lumps.
- Add salt, pepper, and celery seed.
- Stir in the peas, carrots, and chicken. Turn off the heat.
- Unroll the crescent dough. Use your fingers to quickly seal together the triangular cuts. Then cut the dough into 16 rectangles (see photos). A pizza cutter works well.
- Place one rectangle into a muffin tin. Top with 1/8 of the chicken mixture. Top with another rectangle, using your fingers to seal it together if you can, but don't stress about it too much. Repeat with the remaining dough.
- Poke a knife in the top to vent the pies.
- Bake at 375 for about 15 minutes. You want the tops to be good and brown, so that you know the bottom is cooked.
- Brush with melted butter if you want.
- Serve immediately!
Notes
- If the filling seems too thick or dry, add extra chicken broth 1 tablespoon at a time to reach a creamy consistency.
- Butter or grease the muffin tin well to prevent the crescent roll crust from sticking during baking.
- Poking vents in the top pastry allows steam to escape and prevents soggy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1pot pie | |
| Calories | 201kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1077IU | 22% |
| Vitamin C | 4mg | 4% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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