Individual Chicken Pot Pies

By SynDee's Kitchen
Contributed by Cindy Robinson
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Uploaded by: SynDee's Kitchen


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2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup butter, chilled and diced

1/2 cup ice water


1 lb skinless, boneless chicken breast, diced

1 cup onion, diced

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon poultry seasoning

1/2 cup potatoes, diced

1/2 cup carrots, diced

1/2 cup celery, diced

1/2 cup peas

1/2 cup corn

1/3 cup butter

1/3 cup all-purpose flour

2 cups chicken broth

2/3 cup 18% cream

1 tablespoon fresh parsley, chopped



Pastry: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate.


Filling: In large skillet heat 1 tablespoon butter over medium heat. Add chicken, onion and spices. Cook till browned. Add the rest of the butter and vegetables. Cook until vegetables start to get tender. Add flour. Cook 1 minute, stirring constantly. Slowly add broth and cook till thick. Remove from heat. Pour in cream and parsley. Mix well. Preheat oven to 425 F. Grease pie plate or individual tart pans. Wait till oven reached temperature before assembling. ( Will allow filling to cool down some ). Roll pastry out on lightly floured surface to make 2 pie shells or 8 tart shells. Place 1 shell in bottom of pie or tart pans. Ladle filling in shells with slotted spoon. Ladle extra sauce on top.Top with other pie or tart shell. Pinch edges. Cut a few small slits in top. Bake 5 minutes, reduce oven temperature to 350 F and bake 25 - 35 minutes or until pastry in golden brown. Remove from oven. Let cool 10 minutes. Serve.

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