Recipes and Cooking Individual Chicken Pot Pies By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 14, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Stand Time: 0 mins Bake Time: 35 mins Total Time: 20 mins Servings: 6 Yield: 6 pot pies Jump to Nutrition Facts Ingredients 1 16 ounce package frozen mixed vegetables (beans, corn, carrots, and peas) 3 cup Shredded Chicken 2 cup Cheesy Sauce 1 tablespoon snipped fresh thyme* ½ teaspoon ground black pepper ¼ teaspoon salt 1 recipe Pastry Dough Shredded Chicken 7 ½ pound bone-in chicken thighs, skin removed ¼ cup lemon juice 2 tablespoon olive oil 1 teaspoon salt 1 teaspoon paprika ½ teaspoon ground black pepper Cheesy Sauce ½ cup butter 1 cup finely chopped onion (1 large) 3 cloves garlic, minced ½ cup all-purpose flour ½ teaspoon ground black pepper 6 cup milk 3 8 ounce shredded three-cheese blend with cream cheese (6 cups) Pastry Dough 2 ½ cup all-purpose flour 1 teaspoon salt ½ cup shortening ¼ cup butter, cut up, or shortening ½ cup ice water Directions For filling, in a large bowl combine frozen mixed vegetables, Shredded Chicken, Cheesy Sauce, thyme, pepper, and salt. Divide filling among six 10-ounce ramekins or custard cups, or 5x1 1/4-inch individual pie pans. Divide Pastry Dough into six portions. Roll each portion into a 6-inch circle. Place pastry circles on top of filling. Turn under edges of pastry; crimp edges as desired. Using a sharp knife, cut a few slits or a small cutout in each pastry top to allow steam to escape. Place pot pies in a baking pan and freeze until firm. Cover pot pies with plastic wrap or foil. Place in a resealable freezer bag or a freezer container. Seal and freeze for up to 3 months. To serve, thaw in the refrigerator overnight. Preheat oven to 425°F. Remove plastic wrap or foil. Place pot pies on a foil-lined baking sheet. Bake about 35 minutes or until golden and bubbly. Shredded Chicken Preheat oven to 400°F. Line two 15x10x1-inch baking pans with foil.* Place chicken in the prepared baking pans. Drizzle with lemon juice and oil. In a small bowl stir together salt, thyme, paprika, and pepper. Sprinkle seasoning mixture over chicken. Roast, uncovered, for 35 to 40 minutes or until chicken is no longer pink (180°F). Remove from oven. When chicken is cool enough to handle, remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds. Cheesy Sauce In a 4-quart Dutch oven heat butter over medium heat until melted. Add onion and garlic; cook about 6 minutes or until onion is tender, stirring occasionally. Stir in flour and pepper; cook and stir for 1 minute. Gradually stir in milk. Cook until mixture is thickened and bubbly, stirring frequently. Gradually add cheese blend, stirring until melted. Pastry Dough In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. *Tip: To vary the flavor, replace thyme with the same amount of snipped fresh dill or tarragon, or use 2 1/2 teaspoons Asian chili sauce (Sriracha sauce), shredded lemon peel, smoked paprika, or curry powder for the thyme. If you don't have two 15x10x1-inch baking pans, use a roasting pan for one of the pans, or cover and chill half of the chicken until the baking pan is available.If you have any leftover Shredded Chicken, add it to quesadillas or chicken tortilla soup, or freeze for another time. Rate it Print Nutrition Facts (per serving) 794 Calories 45g Fat 57g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 794 % Daily Value * Total Fat 45g 58% Saturated Fat 19g 95% Cholesterol 182mg 61% Sodium 1075mg 47% Total Carbohydrate 57g 21% Total Sugars 3g Protein 40g Vitamin C 10.8mg 54% Calcium 294mg 23% Iron 4.6mg 25% Potassium 634mg 13% Fatty acids, total trans 3g Folate, total 132.2mcg Vitamin B-12 1.1mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.