Ingredients and Weight:
- Boneless, skinless chicken breasts (2 pounds)
- Onion (1 medium)
- Carrots (2 medium)
- Celery (2 stalks)
- Peas (1 cup frozen)
- Cream of chicken soup (1 can, 10.75 ounces)
- Milk (1 cup)
- Refrigerated pie crusts (8)
- Salt and pepper to taste
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Beginner)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Chop chicken into bite-sized pieces and sauté in a skillet until browned.
- Dice onion, carrots, and celery. Add to the skillet and cook until softened.
- Stir in peas, cream of chicken soup, and milk. Season with salt and pepper.
- Pour the chicken mixture into individual ramekins or small baking dishes.
- Top each pie with a pie crust and crimp the edges.
- Bake for 45-50 minutes, or until the crust is golden brown and filling is bubbling.
Nutritional Information:
Per serving:
- Calories: 400
- Fat: 15g
- Carbohydrates: 45g
- Protein: 30g
Dish Characteristics:
- Savory and comforting
- Creamy and flavorful filling
- Golden brown, flaky crust
User Comments:
- "This is the best chicken pot pie I've ever had! The crust is perfect and the filling is so delicious."
- "I love that this is an individual pot pie. It's the perfect size for a single serving."
- "This recipe is easy to follow and the results are always amazing. I highly recommend it!"
Special Precautions and Tips:
- If desired, you can add other vegetables to the filling, such as potatoes or corn.
- To make the crust from scratch, use your favorite pie crust recipe.
- If you don't have individual ramekins, you can use a 9-inch pie plate and cut the pie into wedges after baking.
