Individual Chicken Pot Pies
Ingrediënten
Makes 4 servings / Prep: 25 min., Bake: 20 min.
- 1 14½-ounce can chicken broth
- 1 2.64-ounce package country gravy mix
- 3 cups finely chopped cooked chicken
- 1 16-ounce package frozen cut vegetable medley, thawed
- ¼ to ½ teaspoon garlic powder
- 1 15-ounce package refrigerated piecrusts
Instructies
- Whisk together chicken broth and gravy mix in a medium saucepan; cook over medium heat, whisking constantly, until thickened.
- Remove from heat.
- Stir in chopped cooked chicken, vegetable medley, and garlic powder.
- Cut each piecrust into fourths.
- Press 1 portion into the bottom and up the sides of each of 4 (10-ounce) ramekins or soufflé dishes.
- Trim pointed ends.
- Spoon chicken mixture evenly into prepared cups.
- Top with remaining piecrust portions, pulling crust slightly to fit if necessary.
- Trim pointed ends; fold edges under, and crimp.
- Cut a small slit in center of each pie.
- Heat a baking sheet at 400° for 5 minutes.
- Remove from oven, and place ramekins on baking sheet.
- Bake at 400° on lower rack 15 to 20 minutes or until golden brown.
Notes / Tips / Wine Advice:
To prepare 1 pot pie, place 1 piecrust in a 9-inch deep-dish pie plate; spoon in chicken mixture. Top with remaining piecrust, pinching edges to seal. Cut several small slits in crust. Bake at 400° for 35 to 40 minutes or until golden brown.
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