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Easy Classic Chicken Potpies

Tender chicken and vegetables simmer in a creamy herb sauce beneath golden, flaky pastry topped with Parmesan for a comforting homemade classic.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 2 prepared pie crust
  • 2 boneless skinless chicken breast cut into small dice
  • 2 tbsp each butter and olive oil
  • ½ chopped yellow onion
  • 2 tbsp chopped garlic
  • 1 cup each diced potatoes, carrots, celery and frozen peas
  • 1 cup whole milk
  • 1 cup chicken stock
  • 2 tbsp each chopped Italian parsley and thyme
  • 1 egg slightly beaten to brush crust
  • ½ cup grated parmesan cheese for sprinkling
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 375
  • Roll out pie crust using a inverted 10 inch soup bowl as a guide to cut 4 circles in each sheet of pie crust for a total of 8 circles
  • line the bottom and up the sides of 4 oven proof soup bowls 4 of the pie crust circles pick the crust with a fork
  • Precook the bottom crusts for 10 minutes or until just beginning to brown set aside
  • Meanwhile in a large skillet bring the butter and oil to medium heat
  • Salt and pepper the chicken, saute until just beginning to brown
  • Add the onions and garlic saute until tender and just beginning to brown
  • Add the carrots, celery and potatoes simmer covered for 10 minutes add the peas and herbs last 5 minutes
  • Fill the precooked pie crusts with the chicken mixture
  • Top the pot pies with the top crust brush with egg wash sprinkle with parmesan cheese return to oven, bake 15 minutes or until top crust is golden brown