Hearty Chicken and Vegetable Pot Pies
Indulge in the ultimate comfort food with these Hearty Chicken and Vegetable Pot Pies. Perfectly baked with a golden crust and a rich, savory filling, this dish combines tender chunks of chicken, vibrant vegetables, and creamy mushroom sauce for a satisfying meal sure to impress your family. Each mini pie is bursting with flavor and will warm your heart, making it an ideal choice for chilly evenings or family gatherings. These pot pies not only satisfy hunger but also evoke feelings of nostalgia, all while being easy to prepare and bake in individual ramekins.
5
Servings
N/A
Calories
10
Ingredients
Ingredients
Boneless skinless chicken breasts
2 (Boiled and chopped into 1/2-inch chunks)
Cream of mushroom soup
1 (10 ounce) can (Ready to use from the can)
Chicken broth
1 (15 ounce) can (Ready to use from the can)
Peas
1 (15 ounce) can (Drained)
Sliced carrots
1 (15 ounce) can (Drained)
Butter
8 tablespoons (1 stick) (Melted)
All-purpose flour
1 cup (Sifted)
Baking powder
2 teaspoons (Sifted with the flour)
White pepper
1/2 teaspoon (Ground)
Whole milk
1 cup (Plus additional for consistency if needed)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large pot, bring 5-6 cups of water to a boil. Add the chicken breasts and boil for 20-25 minutes until fully cooked. Remove the chicken, let it cool, and then cut it into bite-sized pieces.
3
In a mixing bowl, whisk together the cream of mushroom soup and chicken broth until well combined.
4
Drain the peas and sliced carrots, then fold them into the soup mixture.
5
Add the chopped chicken to the bowl and mix gently until everything is evenly coated.
6
Prepare 5 ramekins (5-inch in diameter) by spraying them with non-stick cooking spray.
7
Evenly distribute the chicken and vegetable mixture among the ramekins, filling each to about 3/4 inch from the top.
8
Melt the butter and drizzle an equal portion over the filling in each ramekin.
9
In a separate bowl, combine the flour, baking powder, white pepper, and milk. Stir until smooth and slightly thicker than pancake batter. You may need to add an extra 2-3 tablespoons of milk to reach the right consistency.
10
Carefully spoon the batter over the butter on top of each filling; do not stir the butter or batter into the filling.
11
Using a spoon, lightly spread the batter across the tops, but do not try to cover them fully.
12
Place the ramekins on a baking tray and bake in the preheated oven for 50-60 minutes, or until the tops are golden brown.
13
Once done, remove from the oven and let cool slightly before serving. Enjoy your delicious pot pies!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this pot pie?
The recipe uses 2 boneless skinless chicken breasts.
What vegetables are included in the recipe?
The recipe includes a 15-ounce can of peas and a 15-ounce can of sliced carrots.
How long should the chicken be boiled?
The chicken should be boiled for 20-25 minutes until fully cooked.
What size should the chicken pieces be?
The chicken should be cut into bite-sized pieces, specifically 1/2-inch chunks.
What is the required oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How many servings does this recipe yield?
This recipe makes 5 servings.
What size ramekins are needed?
Use five ramekins that are 5 inches in diameter.
What kind of soup is used for the filling?
A 10-ounce can of cream of mushroom soup is used.
How much chicken broth is required?
One 15-ounce can of chicken broth is needed.
Do I need to drain the vegetables?
Yes, both the canned peas and the sliced carrots should be drained.
How should I prepare the ramekins?
Prepare them by spraying with non-stick cooking spray.
How much filling should I put in each ramekin?
Fill each ramekin to about 3/4 inch from the top.
How much butter is used in the recipe?
The recipe calls for 8 tablespoons (1 stick) of melted butter.
Where do I put the melted butter?
Drizzle an equal portion of melted butter over the filling in each ramekin.
What are the crust ingredients?
The crust consists of all-purpose flour, baking powder, white pepper, and milk.
What should the batter consistency be?
The batter should be smooth and slightly thicker than pancake batter.
What if my batter is too thick?
You may need to add an extra 2-3 tablespoons of milk to reach the correct consistency.
Should I stir the batter into the filling?
No, carefully spoon the batter over the butter and do not stir it into the filling.
How do I spread the batter?
Using a spoon, lightly spread the batter across the tops, but do not try to cover them fully.
How long do the pot pies bake?
Bake the pot pies for 50-60 minutes.
How do I know when the pot pies are finished?
They are done when the tops are golden brown.
Should the pot pies cool before serving?
Yes, let them cool slightly after removing them from the oven before serving.
What seasoning is used in the batter?
The batter uses 1/2 teaspoon of ground white pepper.
How much flour is required for the topping?
The recipe uses 1 cup of sifted all-purpose flour.
Is baking powder used in this recipe?
Yes, 2 teaspoons of baking powder are sifted with the flour.
What type of milk is recommended?
The recipe specifies 1 cup of whole milk.
What is the recipe category?
This recipe is categorized as Savory Pies.
Is this recipe easy to prepare?
Yes, it is described as easy to prepare and tagged as an easy recipe.
How should the chicken be added to the filling?
Add the chopped chicken to the soup and vegetable mixture and mix gently until evenly coated.
Can I bake these all at once?
Yes, place the individual ramekins on a baking tray to bake them together in the oven.