Who doesn’t love a warm, comforting chicken pot pie? What makes this recipe extra special is that it’s portioned into individual pies—perfect for serving at a cozy family dinner or when you want to freeze leftovers for later.

Ingredients:

4 tablespoons butter
½ cup onion, diced
2 cups frozen veggies
2 potatoes, diced
¼ cup flour
1 ½ cups chicken stock
½ teaspoon salt, pepper, dried parsley
1 clove garlic, minced
2 cups diced cooked chicken
Puff pastry, thawed
1 egg, beaten

Instructions:

1. Preheat oven to 400. In a pan, add the butter over medium heat then add onion, garlic, potatoes and frozen veggies – saute 15 minutes.

3. Sprinkle the flour on top and stir till combined well. Slowly whisk in the chicken broth, add the seasonings – salt, pepper, parsley

5. Stir in the chicken. Add mixture to individual oven safe ramekins. Roll out the puff pastry, cut to size and place on top of each ramekin.

7. Brush the pastry with a beaten egg, cut some slits in the dough and bake for about 15-20 minutes or until golden brown.