Individual Chicken Pot Pies

• 1 cup Half-and-half
• 1 cup Low Sodium Chicken Broth
• 3 Tablespoons All-purpose Flour
• 2 cups Cooked Chicken, Cubed Or Shredded
• 2 cups Frozen Mixed Vegetables, Thawed
• 1 teaspoon Dried Parsley
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Pepper
• 1 whole Pie Crust

1. 1.
2. Preheat oven to 400 degrees F. Grease 4 10-ounce ramekins (or a standard pie dish).
3. Set aside.
4. 2.
5. In a large saucepan over medium heat, whisk together half-and-half, broth, and flour.
6. Slowly bring to a simmer, whisking continuously.
7. Keep whisking until the mixture is thick, about 5-8 minutes.
8. 3.
9. Stir in chicken, vegetables, and all seasonings.
10. Keep warm for several minutes while you get your pie crust ready.
11. 4.
12. Unroll your pie crust and cut into 4 pieces.
13. Divide your filling evenly into the ramekins (or put in a pie dish).
14. Drape crusts over the top and fold edges down over rims.
15. Cut a slit into the center of each pie to allow for venting.
16. 5.
17. Put in a preheated 400 degrees F oven and bake approximately 25 minutes (35-40 minutes for pie dish).
18. Pie crust should be browned and the filling should be bubbling.
19. 6.
20. Remove from oven and cool 5 minutes before serving.

chicken broth, allpurpose, chicken, vegetables, parsley, thyme, garlic, onion powder, salt, ground pepper, pie crust

Taken from tastykitchen.com/recipes/main-courses/individual-chicken-pot-pies-2/ (may not work)