Single Serving Chicken Pot Pies

These single-serving pot pies are easy to prepare, freeze and bake for a fast and filling dinner. Plus, your kids will love them.

Special equipment: 6 disposable foil pot pie pans or large ceramic ramekins

Ingredients

• 1/3 cup butter
• 1 onion, diced
• 3 stalks celery, diced
• 3 large carrots, diced
• 1 cup milk
• 2 cups chicken broth
• 1/2 cup flour
• 1 rotisserie chicken, shredded
• 1 cup frozen peas
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 refrigerated pie crusts

Method

1. In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
2. Pour in the flour, and mix well.
3. Stirring constantly, add milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
4. Add chicken, peas, salt, and pepper; stir until combined. Remove from heat and cool.
5. Roll out pie crust and use the foil pot pie dish or ramekin as a template. Cut a piece of dough for the bottom of the dish about 1 inch bigger than the widest rim, and a piece the same size as the rim. (Roll dough back out to repeat as needed.)
6. Place the larger piece of crust in the bottom of the dish, fill with cooled pot pie filling, and top with the smaller crust piece.
7. Cover each pot pie with foil and freeze for up to 2 months.
8. To bake from frozen, preheat oven to 400°F (200°C). Bake for 30 minutes with foil on. Remove foil and bake another 30 minutes or until golden brown.