Individual Chicken Pot Pie
Our Creamy Vegetable Soup Mix makes this a quick and easy shortcut dinner that tastes like you have been in the kitchen all day. Our Ground Roasted Veggie Seasoning makes this dish even more delicious. Adding a little bit of this seasoning to the pies goes a long way in giving this soup a homemade flavor. Drape a sheet of puff pastry over each pie. You'll love the way the crust turns out golden brown and flaky.
Make this family style
Make this family recipe style by adding ingredients into a deep-dish pie plate. You will only need one puff pastry sheet to drape over the top of the pie. Baking instructions are the same as the individual pies.
Yield: 6
INDIVIDUAL CHICKEN POT PIES
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Ingredients
- ½ (12.5 oz) package The Old Mill Creamy Vegetable Soup Mix
- 2 ½ cups shredded cooked chicken
- ½ cup peas, fresh or frozen
- 3 ½ cups milk
- 2 tablespoons corn starch
- 2 teaspoons chopped fresh thyme
- 1 package (17.3 oz) frozen puff pastry, thawed
- 1 large egg, lightly beaten
- ½ teaspoon The Old Mill Ground Roasted Veggie Seasoning
Instructions
- Heat oven to 425F.
- Combine soup mix, chicken, peas, and milk in a large saucepan and bring to a simmer over medium high.
- Whisk corn starch and 2 tablespoons of the liquid from the pot in a small bowl. Add to the pot and cook, stirring occasionally, until mixture comes to a simmer and thickens slightly.
- Remove from heat. Stir in thyme. Spoon evenly into 6 large lightly greased (12 oz.) ramekins.
- Roll out puff pastry on a lightly floured surface to approximately 1/8 inch thickness; cut out 3 circles from each sheet that are the same size as the openings of the ramekins.
- Place one dough round onto top of each ramekin. Brush with beaten egg. Sprinkle with seasoning.
- Cut a ½ inch slit in the top of each dough round. Place ramekins on a parchment lined baking sheet and bake 20-25 minutes or until golden brown and bubbly. Cool 10 minutes before serving.
