Individual Chicken Pot Pies
These little pot pies are the best way to use up leftover chicken. A little puff pastry top makes a perfect the perfect crispy top for a one crust pot pie.
Equipment
- 1 12-ounce ramekins or mini casserole dishes
Ingredients
- 1 1/2 cups chopped cooked chicken
- 1 1/2 cups cooked vegetables any kind, peas and carrots work well
- 1 1/4 cups gravy leftovers or make it from a gravy mix
- 1/6 sheet thawed puff pastry
- 1 egg
Instructions
- preheat the oven to 400°
- lightly butter the casserole dishes and set them on a lined baking sheet
- in a bowl, mix the cooked chicken together with the cooked vegetables
- heat the gravy until it's hot
- mix the gravy with the chicken and vegetables
- divide the mixture between the two dishes, set aside
- cut the piece of puff pastry in half, roll it out lightly to fit the top of the pot pie dishes
- lay the dough over the chicken mixture, and gently pinch it around the top of the pan, you can fold the square corners in or under the dough or leave them out to get toasty and crispy
- cut the top of the pie with a sharp knife to vent
- beat the egg with a splash of water
- brush the top of the pie with the egg wash
- bake in the preheated oven until the top is cooked through, crispy, and browned, generally 25-30 minutes
- let the pies rest for a couple of minutes before serving
Notes
- more than likely the pies will bubble up and over, that's why they should be on a lined baking sheet, it doesn't mean your dishes are over filled, it's just what pot pies do
Nutrition
Serving: 1 PieCalories: 405kcalCarbohydrates: 28gProtein: 34gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 91mgSodium: 888mgPotassium: 457mgFiber: 4gSugar: 3gVitamin A: 10015IUVitamin C: 12mgCalcium: 43mgIron: 3mg
Tried this recipe?Let us know how it was!