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Individual Chicken Potpies

Individual Chicken Potpies
These little pies look so appetizing with their paprika-sprinkled crust and colorful veggies in a saucy filling. Always well-received by guests, they taste elegantly rich. Sometimes, I adapt the recipe and make one large casserole.
4 ServingsPrep: 40 min. Bake: 25 min.

Ingredients

  • 1/4 cup chopped onion
  • 2 tablespoons chopped green pepper
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup milk
  • 1 cup fresh broccoli florets
  • 1/2 cup fresh cauliflowerets
  • 1/2 cup thinly sliced celery
  • 1/2 cup thinly sliced carrot
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 cups cubed cooked chicken
  • PASTRY:
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 cup shortening
  • 3 to 4 tablespoons cold water

Directions

  • In a large saucepan, saute onion and green pepper in butter until
  • onion is tender. Add flour until blended. Stir in the broth, milk,
  • broccoli, cauliflower, celery and carrot. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Remove from the heat. Stir in
  • cheese. Divide chicken among four ungreased 1-1/2-cup baking dishes.
© Taste of Home 2013

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Individual Chicken Potpies (continued)

Directions (continued)

  • Top with vegetable mixture.
  • For pastry, combine the flour, salt and paprika in a bowl; cut in
  • shortening until crumbly. Gradually add water, tossing with a fork
  • until dough forms a ball. Divide into four portions; roll out each
  • to 1/8-in. thickness. Place pastry over vegetable mixture. Trim
  • pastry to 1/2 in. beyond edge of dish; flute edges. Cut slits in
  • top. Bake at 350° for 30-40 minutes or until golden brown.
  • Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 811 calories, 51 g fat (21 g saturated fat), 126 mg cholesterol, 1,021 mg sodium, 49 g carbohydrate, 3 g fiber, 38 g protein.
© Taste of Home 2013