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Individual Chicken Potpies

Total Time

Prep: 40 min. Bake: 25 min.


4 servings

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.


  • 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 whole 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 shredded Swiss cheese
  • 2 cups cubed cooked chicken
  • 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


  1. 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. Top with vegetable mixture.
  2. 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.

Nutrition Facts

1 each: 811 calories, 51g fat (21g saturated fat), 126mg cholesterol, 1021mg sodium, 49g carbohydrate (8g sugars, 3g fiber), 38g protein.

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