Cheesy Chicken Pot Pies

Name: Cheesy Chicken Pot Pies
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 1/4 cup flour; 1/4 tsp salt; 1/8 tsp baking powder; 1 stick butter; 3-5 tbsp cold water; 1 large chicken breast, shredded or cut in small chunks; 1 small onion, diced; 1 carrot, diced; 1/2 cup frozen peas; 1/2 cup frozen corn; 2 garlic cloves, minced; 1/2 cup cream; 2 tbsp ricotta cheese; 1/2 cup shredded cheese; 1 tbsp butter; salt & pepper; paprika; oregano

5 steps

Prep:1h 30minCook:30min

Who doesn't love pot pies? These Cheesy Chicken Pot Pies will become your favorite variation, trust me! This recipe makes 2 personal pies 🥧

Updated at: Thu, 17 Aug 2023 06:06:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1325.9 kcal (66%)

Total Fat91.4 g (131%)

Carbs83.3 g (32%)

Sugars8 g (9%)

Protein45.8 g (92%)

Sodium1115.2 mg (56%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 ¼ cupflour

¼ tspsalt

⅛ tspbaking powder

1 stickbutter

3 Tbspwater

cold

1chicken breast

large, shredded or cut in small chunks

½ cupcream

2 Tbspricotta cheese

½ cupshredded cheese

1 Tbspbutter

Instructions

Step 1

First, prep the dough. Mix flour, salt, baking powder, butter and cold water, form dough into a ball. Let it rest for 1 hour.

Step 2

Meanwhile, prep the filling. In a large pan, cook chicken, seasoned with salt, pepper, paprika, oregano - to taste. Cook it until just done. Set aside.

Step 3

In the same pan, sauté onion, garlic and carrot until onion is getting see through. Set aside with chicken and mix in peas and corn.

Step 4

In the same pan, melt 1 tbsp butter. Add cream, ricotta cheese and shredded cheese. Mix well and make sure the cheese is melted and incorporated into the sauce.

Step 5

Build the pies! Roll out the dough - 4 circles. Add filling and sauce, seal and slice the top. Bake at 350F for 20-25 min. Pro tip: before building the pies, bake the bottom later for 10 min - this way the bottom dough will not be rough/wet.

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