Individual Chicken Pot Pie

Chicken Pot Pie is one of the those ultimate comfort food recipes. It’s just so yummy, so filling and can be presented so pretty too! I will serve anything in an individual dish to accommodate my tea table and I never thought of chicken pot pie as something that would be appropriate for tea….but why not! I used my Temptations individual serving pieces and they are quite large but you can use any ramekin or baking dish you wish. These are so easy to pop in the freezer and use when you need them too! I hope you enjoy this very simple and easy recipe that is so tasty you will make this again and again.

2 (10.7 oz) cans of cream of chicken soup

1 cup sour cream

1/2 cup milk

½ tsp dried parsley

¼ tsp garlic powder

¼ tsp salt

¼ tsp fresh ground black pepper

1 lb package of frozen mixed vegetables, thawed

3 stalks celery, chopped

3 cups cooked chicken, chopped or shredded

1 block of sharp cheddar cheese, shredded

1 sheet puff pastry

Egg wash (1 egg and about ½ cup milk)

Preheat your oven to 350 degrees.  Lightly grease individual ramekins or baking dishes.  Set aside

In a large bowl, combine soup, sour cream, ½ cup milk and seasonings.  Stir in vegetables and chicken.  Spoon mixture into the ramekins or baking dishes.  Top with shredded cheddar cheese.  Set aside

Roll out the puff pastry sheet on a lightly floured surface.  Cut into squares to fit over the tops of the ramekin dishes.

Prepare egg wash by whisking together the egg and milk.  Brush the egg wash over the tops of the puff pastry.

Bake in the oven for about 35 minutes or until the puff pastry is golden brown and the pot pie is hot and bubbly

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Individual Chicken Pot Pie

Author: Anita Casano

This is the ultimate comfort food and served in individual servings. A perfect savory for your tea table or a girls' luncheon

Ingredients

• 2 (10.7 oz) cans of Cream of Chicken Soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 tsp dried parsley
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 lb package frozen mixed vegetables, thawed
• 3 stalks celery, chopped
• 3 cups cooked chicken, chopped or shredded
• 1 block of sharp cheddar cheese, shredded
• 1 sheet puff pastry
• Egg wash (1 egg and about 1/2 cup milk)

Instructions

1. Preheat your oven to 350 degrees
2. Lightly spray or grease individual ramekins or baking dishes. Set aside
3. In a large bowl, combine soup, sour cream, 1/2 cup milk, and seasonings. Stir in vegetables and chicken.
4. Top with shredded cheddar cheese. Set aside
5. Roll out the puff pastry sheet on a lightly floured surface. Cut into squares to fit on the tops of your ramekins or baking dishes
6. Prepare the egg wash by whisking together the egg and milk. Brush the egg wash over the tops of the puff pastry.
7. Bake for about 35 minutes or until the puff pastry is golden brown and the pot pie is hot and bubbly.

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