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Individual Chicken Potpies

By: Vickie Wicks

"These little pies look so appetizing with their paprika-sprinkled crust and colorful veggies in a saucy filling. Always well-received by guests, they taste elegantly rich. Sometimes, I adapt the recipe and make one large casserole."

Rate/Review | Read Reviews (2)

Prep Time:
40 Min

Cook Time:
25 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/4 cup chopped onion
2 tablespoons chopped green pepper
1/4 cup butter
1/3 cup all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup milk
1 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrot
1 cup shredded Swiss cheese
2 cups cubed, cooked chicken
PASTRY:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup shortening
3 tablespoons cold water

Directions

In a large saucepan, saute the onion and green pepper in butter until onion is tender. Add flour until blended. Stir in the broth, milk, broccoli, cauliflower, celery and carrot. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese. Divide chicken among four ungreased 1-1/2-cup baking dishes. Top with vegetable mixture.
For pastry, combine the flour, salt and paprika in a bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions; roll out each to 1/8-in. thickness. Place pastry over vegetable mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Cut slits in top. Bake at 350 degrees F for 30-40 minutes or until golden brown.