Chicken Veggie Packed Pot Pies

Who doesn’t love an individual sized pot pie packed with veggies and of course, feeding my meat eater with is protein of choice? With the current COVID-19 pandemic the world is going through we are having to social distance from each other because I needed to hang with my mom and help her out. So I wanted to cook something that would transport, reheat and freeze well . So pot pie to feed his belly was what I came up with, of course I had to pack it with veggies along with his protein choice of chicken.

It’s important to note that I created this recipe while in a state wide sheltering in place order so time I had to get all fancy with making my own pie crust. With that time I had, lol, I made two versions with the filling, a hand pie version as well as individual sized ramekins. If time is not what you have, this is perfect for a one casserole pan dish too! This recipe will easily fill up 6 medium sized ramekins or individual metal pie pans.

Here is what you need to make this amazingly flavorful filling. I do want to note that I season with salt along the way for the optimal amount of flavoring, but do be sure to taste it to your saltiness preference and needs!

To Make Filling

  1. Chop all the vegetables into small sizes so they are easy to cook as well as easy to bite into.
  2. Add one to two teaspoons of avocado oil, or any cooking oil, to a large pan over medium heat.
  3. Add the carrots, onions, celery, and thyme leaves to the pan, cooking for about 5 to 10 minutes, stirring occasionally until the onions are translucent.
  4. Add the mushrooms to the pan, and allow to cook without stirring for about 5 minutes, allow the heat from the pan to brown the mushrooms stirring only twice during this time.
  5. Add the broccoli and diced potatoes stirring to combine and cook for an additional 5 minutes, covering with a lid, allowing the potatoes and broccoli to steam and cook.
  6. Season the mixture with 1 tsp of salt, add the pepper, garlic powder, and dried parsley.
  7. Add the flour to the milk, stirring to combine (I used cashew nut milk).
  8. Add the stock to the vegetables stirring to combine.
  9. Slowly stir in the milk and flour slurry, stirring to combine, you will notice the mixture starts to thicken.
  10. Cover and simmer for an additional 5 minutes.
  11. Turn heat off add in the chicken* and fresh herbs.

*I did marinade my chicken before hand but you can cook or use whatever chicken you have cooked in the way that works for you! Stay tuned, for the recipe for that marinade recipe soon..I promise.

To Assemble The Pies

  1. Roll out pie crust if not prepackaged to 1/4 inch thickness.
  2. If using pie crust take out of package and roll open pie crust flat.
  3. If you are a bottom crust lover then repeat step 4 twice, adding into the bottom before adding the filling (note: you may need additional pie crust dough).
  4. Using the ramekin baking the individual pies in take a knife and trace around the outside of the top of the ramekin about 1/2 inch out, repeating this process for all 6 of the ramekin.
  5. Add filling to each ramekin, being sure not to overfill.
  6. Top each ramekin with a pie crust circle, crimping and tucking the pie crust to cover the top of ramekin.

***Note: these can be made a day ahead and reheated when ready to eat.

Bake and Enjoy

  1. Bake in an oven that has been preheated to 375 degree Fahrenheit on a baking sheet, just in case the filling bubbles out.
  2. Bake for about 30-45 minted until the crust is a golden brown color.
  3. Allow to cool for about 10 minutes before you attempt to get it into your belly, the filling is pipping hot.

Tiger’s Feeding Feedback

I’ve never been a chicken pot pie guy. So when the idea of eating a chicken pot was presented by lovely Lady I was a bit apprehensive. I can say that the way you mixed the vegetables with all those good chicken chunks was very tasteful. And the crust just topped it all off because I’m a big fan of any type of crust good the right way. The roasted potatoes were cooked to perfection. I love the way you seasoned them and made them into bite size pieces. Now broccoli is just broccoli and I hate it. But of course you’re gonna insist I eat healthy and as you always say, “Babe, you got to include your veggies in every meal.” So I ate the broccoli but it wasn’t the highlight…hell it’s broccoli. Overall this was a good meal. I felt energized by the nutrients.

Nic Love

Hi my Loves! As a licensed Esthetician and an Integrative Nutrition Health Coach my own personal journey focused on improving my own well-being and healing my internal skin health for improving my wellness, taught me the importance of leading from a place of love. I was hard on myself, not feeling worthy of living my dreams that I had in my heart and refused to be honest about my weight carrying justifications. When I started coming from and approaching everything from a place of love, that is when a shift happened. Lovingly Living is my way of helping provide that loving, kind, non-judgement, space of wellness and happiness focused on skin, food, living and fit all with love from that place of curiosity in the most natural realist way as possible.

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