I love Chicken Pot Pies! Who ever thought them up is a genius I can just imagine them sitting around, thinking to themselves: “I love pie. I love chicken. What would happen if I combined the two?” Warm, hearty, delicious goodness, that’s what!
Now, what if you can have all of that, but in a personal meal-size form? Yes, I know that personal chicken pot pies are nothing new, but how about one that includes all food storage products and can cook up in minutes, not hours? That’s right, this personal chicken pot pie can be made and enjoyed in under an hour. It’s the perfect hearty meal that you can make after a long day at work. I adapted Callie’s Chicken Pot Pie Pasta Recipe (minus the pasta) for the filling. Check it out below. I promise, you won’t be disappointed.
3/4 cup Honeyville Freeze Dried Peas
1/3 cup Honeyville Dehydrated Onion
1/3 cup Honeyville Freeze Dried Celery
1/2 cup Honeyville Dehydrated Carrots
2 cups Honeyville Freeze Dried Chicken
1/4 tsp Chef Tess All Purpose Seasoning
1/4 cup Honeyville All Purpose Flour
3 Tbsp Unsalted Butter
2 cups Water
1 tsp Chicken Bouillon
4 cups Honeyville All Purpose Flour
3 Tbsp Baking Powder
2 Tbsp Sugar
2 tsp Salt
2 Sticks of Butter, cut into small cubes
1 cup Honeyville Buttermilk Powder
1/2 cup cold water
2 Tbsp Honeyville Powdered Whole Eggs
Preheat oven to 375 degrees. Rehydrate products as directed on cans.
In a large skillet, melt 3 Tbsp Butter on medium high. Add onions, carrots, and celery.
Cook until onions become soft and translucent.
Add 1/4 cup Flour and stir until flour is completely absorbed.
Add Water, Bouillon, and Seasoning and stir. Bring Sauce to a boil, then simmer.
Add Peas and Chicken. Stir until it starts to thicken up. You can also add salt and pepper for seasoning.
Turn cook top heat off and begin your crust. Start by mixing Flour, Baking Powder, Sugar, and Salt in a bowl.
Cube butter and add to mixture, mixing with hands or fork until mixture has a crumb-like texture.
In a separate bowl, reconstitute Buttermilk Powder and stir together with Water and Powdered Whole Eggs.
Add wet ingredients to dry ingredients and mix until dough is soft. Roll dough out on a floured counter or surface.
Take a Souffle bowl and cut two biscuit shape tops in the dough.
Scoop out your filling into the souffle bowl. You’ll want to fill it up just to the bottom line of the top lip of the bowl.
Place crust top on the bowl. Place both bowls on a cookie sheet.
Cook at 375 degrees in Oven for 20 minutes, or until top is a golden brown.
When you remove the bowls, remember that they will be extremely hot, so try to put the bowl on another dish to avoid burning your hands.
With prep time and cooking, this dish is ready to eat in just under an hour. This recipe will bake up two Pot Pies, but you’ll have plenty of dough left over to make some delicious biscuits on the side.
The crust is light and fluffy and the filling is hearty and is sure to fill you up in no time. Before you know it, your stomach will be full and your bowl will look at lot like this one below! We know from experience! Enjoy!