This simple meal has become a staple in our house. I originally made a biscuit topped pie years ago, but then decided to adapt it into cute individual servings. The creamy sauce combined with the hearty chicken and vegetables makes for a stick-to-your-guts comfort food that we enjoy year round. The addition of some cheese and herbs to the crust makes the dish extra savory and delicious. Enjoy!
For the sauce:
2 Tbsp unsalted butter
1/4 cup all-purpose flour
1 1/4 cup chicken broth
1/4 cup milk or heavy cream
1/8 tsp garlic powder
1/8 tsp onion powder
Dash of salt and pepper
Dash of cayenne pepper (optional)
Dash of white pepper (optional)
2 chicken breasts, cooked and chopped
1/2 bag of frozen mixed vegetables (12 oz bag)
For the crust:
4 oz cream cheese, softened
8 Tbsp (1 stick) unsalted butter, softened
1 1/2 cups all-purpose flour
3 Tbsp shredded parmesan cheese
1/4 tsp dried basil
1/4 tsp dried parsley
Yield: 4 pies
Cook the chicken breasts and cut into small pieces. Set aside. Preheat oven to 375 degrees.
For the sauce: Melt the butter in a medium pot over medium heat. Add the flour and whisk it until combined. Add the chicken broth and whisk until smooth. Add the milk/cream, garlic powder, onion powder, a dash of salt and pepper, and any other spices you’d like.
Add the frozen vegetables and chicken to the sauce and stir to combine. Pour the mixture evenly into four ramekins and set aside.
For the crust: Beat the cream cheese and butter in a mixer until smooth. Add the flour, cheese, basil, and parsley and beat until fully combined. Divide the dough into four equal pieces. Flatten each piece and score it in the middle, to make sure some air can escape during cooking. Drape a piece of the dough over each ramekin and lightly push the edges to seal.
Put the ramekins on a baking sheet (in case anything boils over) and bake for about 25-30 minutes, or until the crust is fully cooked. Put the ramekin on a small plate or saucer since it will be very hot, and serve immediately.
Source: A Beckster Original