Individual Chicken Pot Pies
Individual Chicken Pot Pies
Individual Chicken Pot Pies
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 15 min
Cook 35 min
Total 50 min
Prep 15 min
Cook 35 min

Individual Chicken Pot Pies is a comforting and satisfying dish that's perfect for any occasion. From the CARNATION® MILKS kitchen, these delightful pot pies bring the richness and creaminess that you crave.

This chicken pot pie with evaporated milk features a deliciously hearty filling made even more savory with a MAGGI Chicken Flavor Bouillon Cube. The addition of NESTLÉ® CARNATION® Evaporated Milk ensures each bite is creamy and full of flavor, making these pot pies a standout dish during family dinners, holiday gatherings, and even casual lunches.

Ideal for Thanksgiving or any holiday event, these pot pies are easy to prepare, yet impressive enough to be the star of your festive table. Enjoy a mouthwatering blend of tender chicken, vegetables, and a rich, creamy sauce encased in a flaky, golden crust. Whether you're planning a Thanksgiving feast or a cozy dinner at home, Individual Chicken Pot Pies from CARNATION® MILKS are sure to delight and satisfy.

Ingredients
Key Ingredient
Box of MAGGI Chicken Bouillon 20 cubes with an illustrated chicken on dark blue and yellow label.

Chicken Bouillon Cubes

(NET WT 2.82 OZ (80g))
A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Canned Milk

(12 oz)
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Directions
Cook Mode
Keep screen awake
Step 1
Preheat oven to 375° F. Place four 6-ounce oven-safe ramekins on a sheet tray lined with parchment or foil.
Step 2
Add bouillon cube to 1 ½ cups warm water and stir to combine; set aside.
Step 3
Melt butter, and sauté onion and garlic in medium nonstick skillet for 2-3 minutes until onion is translucent. Add flour to pan and stir; cook flour 2-3 minutes until light golden color and bubbling. Then add bouillon and evaporated milk and mix to combine. Sauce will thicken. Add chicken and vegetables. Season with salt and pepper and cook 3-4 minutes until vegetables are cooked through. Turn off heat and set aside.
Step 4
Unroll pie crusts on to a sheet of parchment. Cut 4 pieces of pie dough using a round cookie cutter or the lid of a bowl/jar to cover the tops of the ramekins. Be sure to cut a size that has a little extra dough to hang over the sides of the ramekins. Cut a half inch center slit into each circle of dough for venting.
Step 5
Spoon chicken filling into each ramekin to just below the lip. Place dough pieces on top of each ramekin and gently press the overhanging dough into the sides of the ramekins. Brush dough tops with whisked egg for shine.
Step 6
Bake pies for 30-35 minutes until dough is golden and cooked thoroughly. Remove pies from oven and let cool on a cooling rack 10-20 minutes before serving.

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