chicken pot pies!

Recently, I have been obsessed with baking things in ramekins. They are just so cute and make everything seem sort of fancy. I was at New Seasons with my friend, Allie, and I took her over to look at all of the cute ramekins they had that I have been eyeballing. She told me that the other day, her step mom had made her family personal pot pies in ramekins and my mind was blown. BEST IDEA EVER!! I already had a chicken breast at home, so I decided that the next day, I would make some chicken pot pies for myself and my husband. In the afternoon, I made some pie crust and the rest was, well, as easy as pie! This recipe will make you two personal pot pies and will leave you with left over pie crust. I used my left overs to make some hand pies the next day! YUM!


What you need:

  • 1 chicken breast, cubed
  • 1/2 onion, diced
  • 1 carrot, sliced
  • 1 stalk of celery, sliced
  • 1/2 cup peas
  • 1 package instant chicken gravy
  • pie crust

Preheat oven to 425.

Roll out your pie crust and cut out pieces that can cover the top of your ramekins. Place remaining dough back in saran wrap and refrigerate for later use.

Put chicken, celery, onions, carrots and peas in a saucepan, cover with water and boil for about 7 minutes.

In the meantime, make your gravy.

Remove chicken and veggies from heat and drain (save the liquid for homemade chicken stock!!!). Pour in gravy, stir.

Scoop mixture into ramekins and cover with your crust. Poke holes in the top to vent.

Bake for 20 minutes,



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