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Individual Chicken Pot Pie

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Servings: 6 servings (1 serving = 1 jumbo pot pie)

Ingredients

NAME WEIGHT MEASURE
Prep
Pillsbury™ Frozen Pot Pie Crust Dough (10090) 1 lb 5 oz 6 each
Filling
Butter 2 oz 1/4 cup
Gold Medal™ all-purpose flour 1.5 oz 1/3 cup
Pepper, black, ground 1/8 tsp
Broth, chicken 10 oz 1 1/4 cup
Milk, whole 6 oz 3/4 cup
Chicken, cooked, cubed 8 oz 2 1/2 cups
Onion, yellow, chopped 1.5 oz 1/3 cup
Mushrooms, canned, pieces and stems, drained 4 oz 1/2 cup
Peas, frozen 5 oz 1 cup
Carrots, frozen, sliced 5 oz 1 cup
Assembly
Eggs, beaten 4 oz 2 each

Method

Prep
  1. Thaw pot pie crusts at room temperature until flexible.
  2. Grease 16-oz ramekins or custard cups; set aside.
Filling
  1. Melt butter in medium saute pan, then add flour and pepper.
  2. Cook about 1 minute stirring constantly until smooth and bubbly; add broth and milk.
  3. Stir constantly and cook until mixture thickens and boils; add chicken, onion, mushrooms, peas and carrots.
  4. Cook until bubbly and remove from heat.
Assembly
  1. Deposit chicken mixture evenly into ramekins using #6 scoop.
  2. Place pot pie crusts (sticky side down) on tops of ramekins; flute edge.
  3. Brush tops with egg and cut 2-3 slits in crust top.
  4. Bake as directed until crust is golden brown.
Bake
Convection Oven*    300°F     22-27 minutes
Standard Oven         350°F     31-36 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 11 minutes of baking.

Serving
  1. Cool 5 minutes and serve warm.

Nutrition Information

Nutrition values are calculated using the weights of ingredients.

Serving Size: 1 jumbo pot pie
Calories
750
Calories from Fat
380
% Daily Value
Total Fat
42g
65%
Saturated Fat
19g
94%
Trans Fat
0g
Cholesterol
130mg
43%
Sodium
890mg
37%
Total Carbohydrate
69g
23%
Dietary Fiber
4g
16%
Sugars
4g
Protein
24g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
30%
30%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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