Chicken Pot Pie for Two

• Meat

  • 1 cup Chicken breast

• Produce

  • 1/4 tsp Garlic powder
  • 1 Thyme, fresh
  • 1 cup Veggies, frozen mixed

• Canned Goods

  • 2 1/2 cups Chicken stock

• Condiments

  • 2 dash Worcestershire sauce

• Baking & Spices

  • 4 tbsp Flour
  • 1 Pepper
  • 1 Salt

• Bread & Baked Goods

  • 1 Pie crust

• Dairy

  • 4 tbsp Butter

Found on jessicanwood.com

Description

Ingredients

• 4 tbsp butter, divided
• 1 cup frozen mixed veggies
• salt
• pepper
• ¼ tsp garlic powder
• 4 tbsp flour
• 2½ cups chicken stock
• 2 dash Worcestershire Sauce
• 1 cup shredded chicken breast
• 1 pie crust
• fresh thyme (optional)

Directions

• Melt 3 tbsp butter in a medium pan over medium heat. Add 1 cup frozen mixed vegetables and saute until vegetables thaw and begin to soften. Season with salt, pepper, and garlic powder.
• Add flour to vegetable mixture and stir to combine. Let cook 3-4 minutes then stir in chicken stock and Worcestershire.
• Add shredded chicken and bring mixture to a boil. Reduce and let simmer 20 minutes with lid off.
• Preheat oven to 375 and spray two ramekins with cooking spray and line a baking sheet with aluminum foil.
• Roll pie crust dough out on floured surface and turn ramekins over on rolled out dough. Using a knife or dough cutter, cut a circle around the ramekin. Cut two small slits in the center of each circle (this will allow steam to escape). Set ramekins and pie crust aside.
• Divide chicken pot pie filling between ramekins and top with pie dough. Melt remaining butter and brush over crust. Cut a small slit in the top of each pie and place ramekins on baking sheet. Sprinkle the top of each with a pinch of salt and fresh thyme, if using.
• Bake 30-35 minutes until crust is browning and cooked through. Remove from oven and let cool 5-10 minutes before serving.
• Enjoy!