These individual chicken pot pies are a snap! The Girl practically begs me to make chicken pot pies each week. When she asked what was for dinner tonight and I replied Chicky pot pies, she was one happy camper. For me, making dinner ahead of time is key. I like having it done and out of the way so when the HH calls to say he is on his way home all I have to do is heat up the meal and we’re good to go. Being prepared makes dinner time less stressful.
Recipe: How to Make Individual Pot Pies
Ingredients
3 cooked chicken breasts, shredded
1 can of corn kernels, drained
2 medium potatoes, cooked and cut into chunks
1 jar Heinz chicken gravy
1 egg {for egg wash}
1 homemade double pie crust
salt and pepper to taste
Instructions
In a large bowl combine chicken, corn, potato, gravy, salt and pepper and combine.
Scoop mixture into individual pie plates or large ramekins.
Cover with pie crust and brush an egg wash over the top.
Bake at 350 until gravy bubbles and pie crust tops are a nice golden brown {about 30-45 minutes}.
Cool slightly and serve. Yield 4 servings.
Notes
I toss chicken into the slow cooker and sprinkle a packet of taco seasoning over the top with 1/2 cup of water. If thawed the chicken is done in about 3 hours.
Cathi says
Mavis, Can you freeze these? If so should they be frozen before or after baking?
Mavis Butterfield says
Yes you can freeze them. I prefer to freeze them AFTER baking so there is no soggy crust.