Individual Chicken Pot Pies

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 450°F. Place 4 14-ounce (or 6 10-ounce) ramekins on a baking sheet and set aside.

In a large pot over medium-high heat, melt the butter. Add onion, celery, and carrots. Cook for 8-10 minutes, until onion is translucent and soft.

Add flour, thyme, salt, and pepper. Cook, stirring constantly for 2 minutes. Add chicken broth; bring to a boil while stirring and scraping the bottom of the pot.

Stir in chicken, return to a boil, and simmer for 8-10 minutes, until chicken is no longer pink. Remove from the heat and stir in the frozen peas. Set aside.

On a lightly floured surface, unroll pie dough. Place a ramekin on the dough, then cut a circle about an inch wider in diameter than the ramekin. Repeat with remaining dough and ramekins.

Divide filling between ramekins. Top with circles of dough, and gently fold excess over the sides. With a sharp knife, make 4 cuts in each dough for venting.

In a small bowl, whisk the egg with 1 tablespoon water. Brush all over the dough.

Transfer baking sheet to the oven, and bake for 20-25 minutes, until dough is golden brown and filling is bubbling. Let cool for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens