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Individual Chicken Pot Pie

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Individual Chicken Pot Pie

Individual Chicken Pot Pie

Comfort food classic pot pies get a head start with flaky Pillsbury™ Frozen Pie Dough Rounds. MORE + LESS -

Servings: 6 servings (1 serving = 1 jumbo pot pie)
Prep
INGREDIENT
WEIGHT
MEASURE
Filling
INGREDIENT
WEIGHT
MEASURE
Butter, softened
2 oz
1/4 cup
Gold Medal™ All-Purpose Flour (12610)
1.50 oz
1/3 cup
Black pepper, ground
1/8 tsp
Chicken broth
10 oz
1 1/4 cups
Whole milk
6 oz
3/4 cup
Cubed chicken, cooked
8 oz
2 1/2 cups
Carrots, frozen, sliced
5 oz
1 cup
Peas, frozen
5 oz
1 cup
Mushrooms, pieces and stems, canned, drained
4 oz
1/2 cup
Yellow onion, chopped
2 oz
1/3 cup
Assembly
INGREDIENT
WEIGHT
MEASURE
Eggs, large, whisked
4 oz
2 each
Prep
  1. Thaw pie dough, covered, at room temp. 15-30 minutes until flexible or refrigerate overnight.
  2. Grease 16 oz ramekins or custard cups; set aside until assembly.
Filling
  1. Melt butter in medium sauté pan; add flour and pepper. Cook approx. 1 minute, stirring constantly, until smooth and bubbly.
  2. Add chicken broth and milk; stir constantly and cook until mixture thickens and boils.
  3. Add chicken, carrots, peas, mushrooms and onions; cook until bubbly, stirring occasionally.
Assembly
  1. Remove filling from heat and deposit #6 scoop evenly into ramekins.
  2. Add pie dough (sticky side down) on tops of ramekins; flute edge to seal.
  3. Cut 3 slits in top and brush with beaten egg.
  4. Bake as directed until crust is golden brown; cool 5 minutes and serve warm.
BAKE:
TEMP
TIME
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.
 
View Recipe Instructions

Nutrition Information

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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
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. Nutrition values are calculated using the weights of ingredients.

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