Chicken Pot Pie. Yum. When I was little, my Grandmother would make a batch of chicken pot pies every so often and freeze them to eat throughout the year. Yeah, they never lasted the year…..they were soooooooo good!
If you’ve never made chicken pot pie from scratch, you NEED to. It is so much better than the pre-made frozen ones you can buy at the store, and it’s really simple, AND a great way to use up leftover chicken.
I usually make one large pot pie, but this time I got a little creative and decided to make some individual portioned ones…..here is how I did it.
First, make the filling. I used THIS recipe from All Recipes (although I just use a bag of frozen mixed veges to simplify).
Once you make the filling, you can put it in a container and refrigerate for up to 2 days until you are ready to make the pies.
Then, you can make the pie crust. I use THIS recipe. Of course you can purchase one of those pre-made ones too, but I like to avoid all the additives and preservatives, and really, it takes a whole 5 minutes to make pie crust and it tastes soooooo much better!
Now go grab your cupcake pan. I used one that makes super large cupcakes, but you can use a regular one too, although I guarantee everyone will eat two!
Roll out your pie crust onto a well floured surface and use a 6-8″ round plate, cookie cutter or something that will cut a nice round circle into your dough.
Place the round into the pan, folding the edges to make it fit. It’s ok if it sticks up a bit. No need to butter the pan – the dough has plenty of butter in it already.
Re-roll the dough and continue cutting until you filled the pan.
Fill with the pot pie filling.
I had extra dough leftover, so I made small circles for the top of each pot pie.
Bake in a preheated 350′ oven until the dough begins to turn a golden brown (30-45 minutes).
Let sit for 5 minutes then carefully remove each from the pan and serve. You will be the star cook!