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Individual Chicken Pot Pies Adapted From SkinnyTaste One And Done

I've been wanting to make a chicken pot pie for months and finally decided to just do it last weekend. Did you know I used to work at KFC when I was in high school!?

I used a recipe from Gina, aka skinnytaste, as my inspiration, but changed a few things as always ;) Gina's new cookbook Skinnytaste One and Done has a recipe for her Mom's Skillet Chicken Pot Pie, but I thought for easier portion control I would make individual ones. 

I used fresh carrots and only rotisserie chicken breasts instead of the entire chicken and added parsley at the very end. I wish I also would have added potatoes, because I love potatoes!

Be careful about how much salt you use because I slightly oversalted mine not taking into an account the salt level in the chicken and chicken broth. Overall, this was a super easy recipe to make, good to freeze, and to have on a cold day like today.

Individual Chicken Pot Pies Adapted From SkinnyTaste
Makes 6

1 tablespoon olive oil
1 onion, diced
4 carrots, peeled and diced
3 celery stalks, diced
salt & pepper to taste
1 cup frozen peas
1 cup frozen corn
2 large rotisserie chicken breasts, diced
1/3 cup chopped parsley
3 3/4 cups chicken broth, divided
1/4 cup cornstarch
1 refrigerated pie crust
1 egg

1. Preheat the oven to 425F.
2. In a large skillet, heat the olive oil. Add onions, carrots and celery, and season with salt and pepper. Saute for 10 minutes.
3. Add frozen peas and corn, chicken, parsley and 2 cups of chicken broth. Cover and bring to a rapid boil.
4. Whisk together the remaining broth with the cornstarch and add to the chicken mixture. Simmer for 6 minutes stirring occasionally as the filling thickens.
5. Divide the filling into 6 ramekins (mine were about 1 1/4 cups capacity) and cover with cut out circles of pie dough. Crimp the edges. DO NOT MAKE SUPER FANCY POLKA DOT DESIGNS BECAUSE THE FILLING WILL BUBBLE OVER! JUST MAKE A FEW SLITS IN EACH TOP INSTEAD. SOMETIMES BEING FANCY DOESN'T PAY OFF.
6. Whisk an egg and brush each crust.
7. Bake the pot pies on a baking sheet for about 30 minutes and allow to set for at least 10 minutes before digging in.