Add the Chicken: Stir in the shredded chicken, mixing well. Let the filling cool slightly while you prepare the pie crust.
Assemble the Pie: Roll out the pie crusts and line two small ramekins or mini pie dishes with one crust each. Spoon the chicken mixture into the crust, dividing it evenly between the two dishes. Top each with the second crust and seal the edges by crimping them together. Cut a few slits in the top crust to allow steam to escape.
Bake: Brush the tops of the pies with the beaten egg for a golden, glossy finish. Place the pies on a baking sheet and bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Serve: Let the pies cool for a few minutes before serving. Enjoy your cozy, comforting chicken pot pie!
Serving and Storage Tips:
Serving: This recipe makes two generous servings, perfect for a couple or two meals for one! Serve with a side of salad or steamed vegetables for a complete meal.
Storage: Leftovers can be stored in the fridge for up to 2-3 days. If you want to reheat, place the pie in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also freeze the pies before baking. Wrap them tightly in plastic wrap and foil, and freeze for up to 2-3 months. When ready to bake, no need to thaw—just add 5-10 extra minutes to the baking time.
Variations:
Vegetarian Option: Skip the chicken and add extra vegetables like mushrooms, bell peppers, or sweet potatoes for a hearty, meatless version.
Add Cheese: Stir in some shredded cheddar cheese to the filling for an extra creamy, cheesy twist.
Use Biscuits: For a different take, replace the top crust with biscuit dough, creating a biscuit-topped chicken pot pie.
FAQ:
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the pies and store them in the fridge for up to 24 hours before baking. Simply bake them when you’re ready to serve.
Q: Can I use a different type of meat?
A: Absolutely! You can use leftover turkey, beef, or even pork in place of the chicken for a unique variation.
Q: How do I prevent the crust from getting soggy?
A: To avoid a soggy crust, make sure to cook the filling long enough to thicken before adding it to the crust. Also, brush the bottom of the crust with a little egg wash before filling it to help seal it.
Q: Can I use frozen vegetables?
A: Yes, frozen vegetables like peas and carrots work perfectly in this recipe. Just be sure to thaw them before adding to the filling.
