These Individual Chicken Pot Pies are easy to whip up, healthy, and just plain adorable! They are considerably healthier due to their use of filo instead of pie crust!
Chicken Pot Pie is one of those comfort meals that appeals to the masses! I have yet to meet anyone who is not drawn in by the creamy chicken and veggie filling encased in a delicious crust! Who can resist? Not this girl!
A quick search on the internet and you will find more recipes for pot pie and more variations for it than you every thought possible! I, myself, have made so many different versions of this delicious meal! I began this blog less than a year ago and so I am still building up my recipe archives here. One of these days, I will be sure to share all the versions we enjoy and I’m sure I’ll shock myself at just how many there are! It would be fair to say that we are more than a little obsessed!
Today I am sharing with you my individual pot pie recipe that is topped with filo. Yesterday, I whipped up a Patsavouropita (a Greek treat that I will be sharing with you in the coming weeks)! I had a few sheets of leftover filo and so I decided to whip up some pot pie filling and put it to good use! My husband was all too excited at the prospect!
The individual pot pie recipe I have outlined below serves 4 although you may find that due to the size of your ramekins, you may end up with more servings than me. My ramekins are actually individual pie dishes which have a 1 cup capacity. I don’t fill them up all the way, only about 2/3rds full.
I love these Individual Chicken Pot Pies for a couple of reasons. For one, I don’t have to worry about making any pie dough. Secondly, because each portion only uses 1 sheet of filo dough, it is considerably healthier than a regular pie dough version. Finally, its much easier and quicker to whip up! The cook time in the oven is half the time of a regular pot pie.
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Individual Chicken Pot Pies
- 2 tablespoon butter
- 2 tablespoon flour
- 1/2 medium onion diced
- 1 small carrot diced
- 3/4 cup chicken stock
- 3/4 cup milk
- 1 cups chicken shredded, cooked
- 1/2 cup peas
- 1/2 teaspoon thyme
- 1/2 teaspoon parsley
- 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 4 sheets filo pastry
- 1 tablespoon butter melted
- In a large skillet, melt butter over medium heat. Add the carrots and cook for a couple of minutes. Add the onions and cook until soft. Sprinkle in the flour and cook, stirring to create a roux.
- Slowly pour chicken stock and milk, stirring. Add the cooked chicken, peas and seasonings and bring to a simmer.
- Reduce heat and continue to simmer for 10 minutes, until mixture is thick. Turn off heat and allow to cool. Adjust seasoning as needed.
- Preheat oven to 375 and lightly grease yoru ramekins. Add mixture into 4 individual ramekins, filling them about 2/3rds full.
- Using one filo sheet at a time, lay it flat on a work surface and brush it with melted butter. Ruffle the filo like an accordion or paper fan. Starting at one end begin to spiral it so that it looks like a filo rose. Place on top of a ramekin. Repeat with the other 3 filo sheets.
- Bake for 35-40 minutes or until the filo turns a nice golden colour.