Individual Pot Pies!

I absolutely LOVE any recipe that allows me to use a cute ramekin. These Pot pies are made with chicken, mushrooms, spinach, and broccoli. A great thing about this dish is that you can use whatever you want! Make it vegetarian, vegan, or even with a pizza filling! If y’all want the recipe for one with a pizza filling let me know!

These pies are great around this time of year because they are cozy and warm and just make you smile all throughout. They are also great for dinner parties such as New Year’s Eve or just a holiday gathering with friends! The individualizing of the pies will make your guests feel really special. This recipe makes four servings, but feel free to use smaller ramekins or double the recipe:)

Ingredients:

1. 2 chicken breasts

2. 2 cups fresh spinach

3. 1/2 fresh broccoli florets

4. Chopped mushrooms

5. Store bought pie crust( you can make it from scratch too!)

6. 1 diced onion

7. 1/2 cup half & half

~S&P

8. 1 & 3/4 cup low sodium chicken broth

9. 2 garlic cloves diced

10. 1/3 cup flour

11. 1 tbsp dried or fresh thyme if fresh add 1 1/2 tbsp

12. 1/2 tbsp fresh sage

Directions:

1.I actually cooked my chicken in a crockpot for 2-3 hours and shredded it. This makes for very moist chicken that you can make ahead of time.

2. Keep your pie dough in the fridge while you make the filling And preheat your oven to 375.

In a skillet sauté the onion with S&P until tender. Then add your garlic. Next add you broccoli and mushrooms. Add more S&P to help them tenderize. Once they are semi cooked add your spinach and cook until wilted, like one minute.

3 Now add your herbs and broth. Slowly which in the flour and half & half. Let come to a simmer on med-low heat and stir until thickened.

I could honestly eat this filling with a spoon…but that would be weird right?

4. Anyway once your filling is done you can set aside and prepare your dough. On a floured clean surface roll out your dough to about 1/4 inch. If it’s store bought just give it a few rolls to flatten it out. I cut circles out the size of my ramekins. You can place the dish on the dough upside down and cut around it, but make sure the dough will lace over the rims of whatever dish you’re using.

5. Fill up your ramekins a little over half way with the filling. Then place your little dough circles on top. Brunch the top with egg wash(whisked egg and water) to give it a nice golden brown. Then puncture a slit in the middle with a knife to let the steam out while baking.

6. Bake for 25 minutes or until the filling is bubbly and the tops are golden!

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