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Individual chicken pot pie

Individual Chicken Pot Pie

These individual chicken pot pies are the perfect meal the next time the temperature dips. Loaded with good for you veggies, baked chicken breast and topped with phyllo dough, makes for creamy and savory flavors with every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 315 kcal

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
    Seasoned chicken breast
  • 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.
    Seared chicken breast
  • 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)
    Chopped veggies in dutch oven
  • Once softened, add your almond flour and cook for another 2 minutes. Mixture should form a dough like ball.
    Veggies with almond flour
  • Next add your liquids of chicken stock and almond milk and season with rosemary, thyme, crushed red pepper, salt and pepper
    Pot pie mixture with stock and milk
  • 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
    Pot Pie mixture with shredded chicken
  • 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
    Pot pie in individual ramekins
  • Spray each ramekin with extra virgin olive oil and transfer to the oven
    Pot pie mixture with phyllo dough
  • 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!

Notes

Time savers:
Can choose to use pre-roasted chicken vs. cooking chicken breast
Purchase pre-chopped vegetables from your local grocery store produce section
Keyword chicken