Chicken Pot Pie

Personal sized pot pies are one of my favorite meals. My recipe tastes quite similar to the frozen mini pot pies, except since they're freshly baked and home made, they are so much better! They aren't difficult to make, but you have to be in the mood to go through with making pie crust. This isn't necessary difficult, but can be a pain in the butt. I think it's pretty well worth it, however : )

Pie Crust:

2 c Flour
1 tsp Salt
2/3 c Butter
6 TB Cold Water

Combine flour and salt.
Cut in butter with a pastry blender until pea sized crumbles form.
Add cold water one tablespoon at a time until dough is moist.
Divide dough in two.
Roll each ball out into a rectangle.
Lay one half of rectangle over ramekin.

Filling:

Chicken Breasts
Frozen Vegetables (Beans, Carrots, Broccoli, etc.)
Parsley
Chicken Broth
Cornstarch
Salt
Cream Cheese

Boil chicken with salt. When cooked through, cut chicken up.
Cook vegetables in a little water, add parsley and some salt.
Heat chicken broth until simmering and whisk in cornstarch until mixture thickens. Add cream cheese and salt, stir until combined.
Combine gravy, chicken, and vegetables. Spoon into bottom of ramekins.
Fold the other half of the rectangle of dough over the filling and pinch the edges closed.
Bake at 400˚ for 20-30 min.