Last year I sat down and set family goals with my husband. One of the main ones that we agreed on is that we wanted to get the kids eating more food than literally the 3 meals that they would eat without a fuss. Now it hasn’t been easy and a lot of meals in this house if I am truthful I end up getting stressed about – please tell me I am not alone – as the food is pushed away without even trying. But after a few hard months, we are finally getting somewhere and I’m now at the point where I can share some of the family friendly quick and easy meals that we have been making. I am going to be starting off with one of my favorite fall and winter ones these Easy Chicken Pot Pie Recipe.
One of the reasons I love this is because the base is very simple to make and then to it we can add fresh vegetables or frozen to bulk it up a little and give some of the five a day to the kids and me.
There are a few bits that you may need – I love making these in our Le Creuset soup bowls , they were a wedding gift and although having broke one it has been replaced.
Although because there is quite a lot of space in them I make these in Ramekins when I make it for the kids as then they have a good sized portion for them. They are a little more pricey but they last really well and you can put them into a hot oven with no fear of them cracking as well as poor hot food into them when they are cold.
They are a little more pricey but they last really well and you can put them into a hot oven with no fear of them cracking as well as poor hot food into them when they are cold.
So onto the recipe – down below you have the full instructions which you can print out and add to your own recipe file so handy as I don’t know about you but I can’t cook without getting my hands messy and really don’t want to cover my tablet in flour and anything else that I touch.
Ingredients for Easy Chicken Pot Pies
This comfortable does 2 soup pots and a couple of small ramekins
2 large chicken breasts
1 large onion
5 medium to small mushrooms
3 cloves of garlic (or more to taste)
Sweet pepper (Bell Pepper)
1-pint chicken stock
2 tablespoons of plain flour (all purpose)
Salt and Pepper
2 teaspoon dried oregano
1 teaspoon dried Basil
Ready to Roll Puff Pastry (butter puff pastry sheets or premade pie crusts)
Easy Individual Chicken Pot Pie Recipe for Moms
So you want to make this easy for you – one of the best things is that the base for this can be made in advance and frozen. So make a set bag up and freeze then on a weekday morning bring out defrost and you have everything ready to go on the evening making this easy mid-week meal take even less time to prepare.
Grab a Ziploc bag and into it add chopped up chicken breast, chopped up onion, mushroom, sweet pepper, and crushed garlic. Sprinkle on the flour, salt, pepper, and herbs. And SHAKE. After it’s shaken that is the time to put in the freezer if you make this in batches.
If you are making this for tonight then heat a little olive oil in a pan and add the contents of the bag. Wait until the chicken is turning white and pour on 1-pint of chicken stock.
Now is the time to add any vegetables you may have to the mix – it tastes great without adding anything but I like to add any that we have laying around.
Simmer and let the stock reduce a little. Whilst that is happening take a sheet of your ready-roll puff pastry and cut around the top of the pots.
Also, cut a strip of pastry for each pot and place it around the rim.
Ladle the chicken pot pie contents into the pots and then add the lids. Press together your rim pastry and the lid to seal and put them all on a baking tray.
Place in the oven at 200C for 20 minutes until the top is golden brown and puffed up.
Serve in the pot or like we do for the kids removed from the pot and on a plate.
Pin the Chicken Pot Pie Recipe to make later
Share this simple family meal recipe with friends on Facebook
Print the recipe and add to your recipe file
- 2 large chicken breasts
- 1 large onion
- 5 medium to small mushrooms
- 3 cloves of garlic or more to taste
- Sweet pepper Bell Pepper
- 1- pint chicken stock
- 2 tablespoons of plain flour all purpose
- Salt and Pepper
- 2 teaspoon dried oregano
- 1 teaspoon dried Basil
- Ready to Roll Puff Pastry butter puff pastry sheets or premade pie crusts
- Olive Oil
Chop up the chicken, onions, mushrooms, sweet pepper and garlic.
Add all of these to a Ziploc Bag.
Add in flour, herbs and seasoning.
If you wish to freeze the mixture freeze at this stage - then defrost on the day you want to make the pies.
Add olive oil to pan and heat.
Shake the bag and then poor into the hot oil.
Cook until the chicken has started to turn white.
Poor in the stock.
Add any vegetables you have around the house frozen or fresh.
Simmer for 5 minutes.
Cut around the pots on your pastry sheet.
Fill each pot with the chicken filling.
Attach the pastry lids
Place in a preheated oven 200C for 20 - 25 mins until golden brown
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