Individual Chicken Pies
Individual chicken pies feature tender chicken, peas, carrots, and herbs nestled under flaky biscuit topping, offering comforting flavors perfect for family dinners or casual gatherings.
Ingredients
- 1/2 cup chopped onion ⓘ
- 6 tablespoons butter ⓘ
- 7 tablespoons all-purpose flour ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon dried rosemary crushed ⓘ
- 1/8 teaspoon pepper ⓘ
- 3 cups chicken broth ⓘ
- 3 cups cubed cooked chicken ⓘ
- 1 (10 oz.) package frozen peas and carrots cooked and drained ⓘ
- 1/4 cup chopped pimiento ⓘ
Instructions
- Cook onion in butter until tender; blend in flour and seasonings.
- Stir in chicken broth.
- Cook and stir until thick and bubbly.
- Add cooked chicken, peas and carrots, and pimiento; heat until bubbly.
- Pour the mixture into 6 individual casseroles.
- Quarter biscuits; place 8 pieces atop hot filling in each casserole.
- Bake at 450°F until lightly browned, 8 to 10 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine while cooking the onion. If you don't have pimiento, chopped bell peppers work well as a substitute. You can also use rotisserie chicken to save time on prep. If you prefer a flaky crust, replace biscuits with puff pastry for the topping.
Serving Suggestions
These individual chicken pies are delightful on their own, but pair wonderfully with a fresh green salad or steamed vegetables for a complete meal. A side of cranberry sauce adds a nice touch of sweetness. For a hearty option, consider serving with a warm bread roll to soak up the filling.
Storage & Reheating
Store leftover chicken pies in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual servings, but the biscuits may lose their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Individual Chicken Pies contains roughly 486 calories, with 5g protein, 5g carbohydrates, and 50g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1821mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat in this recipe?
Absolutely! While this recipe features chicken, you can easily substitute it with turkey or even cooked beef for a different flavor. Just make sure to adjust the cooking time accordingly if using raw meat.
How can I make this dish vegetarian?
To create a vegetarian version, replace the chicken with a mix of sautéed mushrooms, zucchini, and bell peppers. Use vegetable broth instead of chicken broth to maintain the flavor profile while keeping it meat-free.
Can I freeze these individual chicken pies?
Yes, these pies freeze well! Just assemble them without baking, cover tightly with plastic wrap and foil, and freeze for up to 2 months. To bake from frozen, add an additional 5-10 minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).