Learn how to make this simple individual chicken pot pie recipe that’s perfect the next time the temperature dips. If you love individual portioned meals try my healthier lasagna recipe.
Growing up I used to be obsessed with pot pies. To the point where I would beg my mom to buy every flavor they had from the grocery store. She rarely objected given they were cheap meals she could feed me and I’d eat every bite with no complaints. Now that I’m older, and I know how to read nutrition labels, I figured if I still wanted to enjoy one of my favorite meals, let me learn how to health-ify it.
WHAT ARE CHICKEN POT PIES?
Chicken pot pies are a mix between a soup and stew. They aren’t quite as thin as soups, but then not quite as thick as stews either. They are somewhere in between. Typically these soup/stews are filled with veggies, a shredded or cubed chicken and it is poured inside a pie crust and baked until golden brown. When you mix the crust with the pot pie mixture inside, it makes for a hearty, satisfying meal.
WHY MAKE INDIVIDUAL CHICKEN POT PIES?
Making individual chicken pot pies helps with portion control. You will know exactly how much you are consuming without having to guess at the portion. It also makes for super easy serving for any casual dinner party as the meal is already pre-portioned for everyone.
HOW IS THIS CHICKEN POT PIE RECIPE HEALTHY?
I’d argue that any meal made at home is automatically healthier because you get to control the quality of ingredients that goes into your meal(s). You also get to determine how much or little seasoning you use in each recipe. These single serving chicken pot pies are healthier because we use a combination of chicken stock and almond milk vs. whole milk or heavy cream. Also instead of putting the pot pie mixture in a mini pie crust, I use a phyllo dough crust just for the topping. This stills add the crunch to the recipe but cuts the carbs down significantly.
CAN YOU FREEZE CHICKEN POT PIES?
These chicken pot pies freeze extremely well and is a good stockpile for freezer meals to have on hand. In order to freeze, make the recipe for the chicken and the pot pie mixture. Once complete, allow to cool to room temperature and then place in ziplock bags. Be sure to remove all the air from the bags and lay flat for easy storage. Once you’re ready to use, remove the ziplock bag from the freezer to defrost overnight in the fridge. Place the mixture in individual ramekins and top with the phyllo dough. Bake as per recipe directions.
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Individual Chicken Pot Pie
Equipment
- Ramekins
Ingredients
- 4 Chicken breast medium to large
- 2 stalks Celery diced
- 1 cup Mushrooms chopped
- 1 cup Peas & carrots frozen
- 1/2 cup Onions chopped
- 1 tbsp Garlic
- 4 tbsp Butter or butter substitute
- 4 tbsp Almond flour
- 2 cups Chicken stock
- 3/4 cups Almond milk unsweetened
- 1.5 tbsp Rosemary
- 1 tbsp Thyme
- 1 tsp Crushed red pepper
- 1 tsp Paprika
- Salt and Pepper to taste
Instructions
Chicken Breasts
- Pre heat oven to 375 degrees
- Season your chicken breast with salt, pepper and paprika
- In a non stick skillet, heat to medium high heat and sear seasoned chicken on both sides. Once seared, remove from pan and place in a baking dish.
- Put baking dish in oven and bake chicken for 20 – 25 minutes or until cooked through.
Pot Pie Mixture
- In a dutch oven or large deep pot, bring to medium heat and add 1 tbsp of butter (or alternative)
- Add your chopped mushrooms, celery, onions and garlic and cook until softened (about 3 – 5 minutes)
- Once softened, add your almond flour and cook for another 2 minutes. Mixture should form a dough like ball.
- Next add your liquids of chicken stock and almond milk and season with rosemary, thyme, crushed red pepper, salt and pepper
- Once chicken is cooked through, remove from oven and using two forks, shred chicken thinly
- Add the shredded chicken along with your frozen peas and carrots to the pot pie mixture
- Stir to combine and cook another 3 minutes
Baking Chicken Pot Pies
- Remove pot pie mixture from heat. Using 2 ramekins or small baking dishes, spray with extra virgin olive oil
- Scoop the pot pie mixture into the ramekins and cover with 4 layers Phyllo dough each
- Spray each ramekin with extra virgin olive oil and transfer to the oven
- Bake for 25 minutes or until the phyllo dough is golden brown and the pot pie mixture is bubbly
- Remove from oven and let stand 5 – 7 minutes before eating!
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