Merry Christmas! This is Simply Yumi’s 100th blog post and I wanted to celebrate by making one of my favorite foods of all time. My Dad makes the best chicken pot pie and even as a vegetarian I love it. Now, he substitutes the chicken for some of my wheat-meat and adds extra veggies, but the taste stays the same…delicious! Whenever I come home to visit, this is my most requested meal because of the memories it invokes. I highly encourage you to try this out and add your own twists.
*Note: Simplyumi got its unique spelling because simplyyummy and simplyummy was already taken. So I thought, “What the heck, I’ll just spell it funky.” And it stuck 🙂
Wow…100 recipes. Thank you to my followers and readers. Knowing some people out there in the great wide world is making and eating my recipes fills my heart with gladness. At my core, I am an awkward nerd who is naturally introverted and enjoys reading manga more than I like to attend a party. But whenever there is a possibility to bring food to an event, I finally enjoy standing in the spotlight and receiving requests for the recipe. Sharing food is how I connect to people.
Food has been my release from stress, my key to getting healthy, and my access point in making friends and gaining confidence in myself. If I had not discovered the beauty of spices, the power of memory-enriched aromas, and wonders of the blogging world, I do not think I could enjoy life as I do now.
So thank you again for being my support and taking your time to look at my pictures and making my simply yummy recipes.
Yields: 4-5 Individual Chicken Pot Pies
- 1 can of your favorite Biscuits
- 1 box of your favorite Pie Pastry Dough
- 1/3 cup Butter
- 1/3 cup chopped Onion
- 1/3 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper
- 1 3/4 cup Chicken Broth
- 1/2 cup Milk
- 2 1/2 cup Shredded Chicken (we used shredded a rotisserie chicken)
- 2 cups frozen mixed vegetables
Step 1: Heat oven 425 degrees.
Step 2: Roll out the pie pastry dough and using the edges of the ramekin, cut out four tops. Place on the side for later use.
*Note: We used the lid to measure the diameter for each top crust.
Step 3: Place a biscuit into the bottom of each large ramekin. Cook biscuits as directed on the can until firm, but not golden brown.
*You may have to stretch it gently to fit your ramekin and gently press it down.
Step 4: In a saucepan, melt butter over medium heat. Add onion and cook until tender.
Step 5: Stir in flour, salt and pepper until well-blended.
Step 6: Gradually stir in chicken broth and milk, cooking until bubbly and thickened.
Step 7: Microwave according to the vegetable bag’s directions. I like to cook my frozen veggies a little bit first so they are super soft in the pie.
Step 8: Stir in veggies.
Step 9: Spoon shredded chicken on top of each biscuit.
Step 10: Spoon veggie mixture into each ramekin.
Step 11: Top with second crust and crimp the edges. Cut slits into several places on the crust.
Step 12: Bake 30-40 minutes or until crust is golden brown.
Step 13: Let stand 5 minutes before serving to avoid burning your tongue off 😉
Step 14: Eat and Enjoy!