Individual Chicken Pot Pies with Homemade Crust

Individual Chicken Pot Pies with Homemade Crust

Recipe by Tony Carriere from allrecipes.com

Dinner 4 Hr. 25 Mins.

Ingredients

4

4 servings

  • 1 cup light margarine
  • 2 ¼ cups self-rising flour
  • 1 (12 fluid ounce) can club soda, or as needed
  • 3 ½ cups frozen mixed vegetables
  • 3 cups water
  • 2 ½ cups chopped leftover chicken
  • 4 teaspoons reduced-sodium chicken bouillon granules
  • 2 tablespoons cornstarch

Instructions

  • Cut margarine into flour in a medium bowl until it resembles coarse meal. Mix in just enough club soda to form a ball. Refrigerate dough for 3 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Assemble 4 oven-safe onion soup bowls.
  • Combine mixed vegetables, water, and leftover chicken in a medium saucepan; bring to a boil. Add cornstarch and chicken bouillon; cook and stir until mixture has thickened, 3 to 5 minutes. Set aside.
  • Remove dough from the refrigerator and divide into 5 balls. Roll 4 of the balls on a lightly floured surface into circles that are large enough to cover the bottom and sides of the soup bowls. Roll out the last ball of dough. Cut out 4 circles, each slightly larger than the size of each bowl opening.
  • Press bottom crusts into each soup bowl and fill with about 1 1/2 cups filling on top. Top with smaller dough circles and press dough together to seal.
  • Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let stand 10 to 15 minutes before serving.

Nutritional Facts

Per 4 servings

  • Calories: 544
  • Carbohydrate: 76g
  • Fat: 8g
  • Fiber: 8g
  • Protein: 36g
  • Sugar: 1g

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