Name: Individual Chicken Pot Pies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 cup frozen peas and carrots; 1/2 cup chopped celery; 1/3 cup butter; 1/3 cup all-purpose flour; 1/3 cup chopped onion; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1 3/4 cups chicken broth; 2/3 cup milk; 2 pie crusts

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I make these individual chicken pot pies whenever I want something warm, filling, and comforting. Each pie is packed with tender chicken, vegetables, and a rich creamy sauce, all wrapped in a flaky golden crust that feels like pure comfort in every bite.

Individual Chicken Pot Pies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, shredded

1 cup frozen peas and carrots

½ cup chopped celery

⅓ cup butter

⅓ cup all-purpose flour

⅓ cup chopped onion

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

1 ¾ cups chicken broth

⅔ cup milk

2 pie crusts

Directions

I start by preheating the oven to 425°F (220°C) so it’s ready when I finish assembling the pies.
In a saucepan, I melt the butter over medium heat, then cook the onion and celery until they soften and become fragrant.

I stir in the flour, salt, pepper, and garlic powder, mixing until I get a smooth paste. Then I slowly whisk in the chicken broth and milk, letting it cook until the sauce thickens into a creamy consistency.

Next, I add the shredded chicken and vegetables, stirring everything together so it’s well coated.

I roll out the pie crusts and cut them into circles that fit my ramekins. I place one crust in each dish, spoon in the filling, and cover it with another crust. After sealing the edges, I cut small slits on top to let steam escape.

I bake them for 30–35 minutes until the crust turns golden brown. I let them cool slightly before serving so the filling sets nicely.

Servings and timing

I prepare this recipe in about 55 minutes total, with 20 minutes of prep and 35 minutes of cooking time.
This recipe makes 4 servings, and each one is hearty and satisfying at around 450 calories.

Variations

I sometimes switch things up depending on what I have available. I like adding mushrooms for an earthy flavor or swapping the chicken for turkey after holidays. Occasionally, I use puff pastry instead of traditional pie crust for a lighter, flakier top. When I want a richer taste, I add a splash of cream instead of part of the milk.

Storage/Reheating

I store leftover pot pies in the refrigerator for up to 3 days, covered היט. When reheating, I place them in the oven at 350°F (175°C) until warmed through so the crust stays crisp. If I’m in a hurry, I use the microwave, though the crust won’t be as flaky. I also freeze them before baking for a convenient make-ahead meal.

FAQs

Can I use rotisserie chicken?

I often use rotisserie chicken because it saves time and adds extra flavor. It works perfectly in this recipe.

Can I make these ahead of time?

I like assembling the pies in advance and refrigerating them until I’m ready to bake. It makes dinner prep much easier.

What can I use instead of pie crust?

I sometimes use puff pastry or even biscuit dough for a different texture. Both options turn out delicious.

How do I prevent a soggy bottom crust?

I make sure the filling isn’t too watery and avoid overfilling the pies. Baking on the lower oven rack also helps crisp the bottom.

Can I freeze these pot pies?

I freeze them unbaked, tightly wrapped. When I’m ready to cook, I bake them straight from frozen, adding extra time as needed.

Conclusion

I find these individual chicken pot pies to be the ultimate comfort food. They’re simple to make, incredibly satisfying, and versatile enough to adapt to whatever I have on hand. Whenever I want something cozy and homemade, this recipe is always one I come back to.

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Individual Chicken Pot Pies

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Author: Cheryl
Total Time: 55 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

These individual chicken pot pies are warm, hearty, and packed with tender chicken, vegetables, and a creamy sauce wrapped in a flaky golden crust. Perfect for a comforting and satisfying meal.

Instructions

Preheat the oven to 425°F (220°C).
In a saucepan over medium heat, melt the butter. Add the onion and celery and cook until softened and fragrant.
Stir in the flour, salt, black pepper, and garlic powder until a smooth paste forms.
Gradually whisk in the chicken broth and milk, cooking until the mixture thickens into a creamy sauce.
Add the shredded chicken and vegetables, stirring until evenly coated.
Roll out the pie crusts and cut into circles to fit ramekins. Place one crust in each ramekin, fill with the mixture, and cover with another crust.
Seal the edges and cut small slits on top to allow steam to escape.
Bake for 30–35 minutes until the crust is golden brown.
Allow to cool slightly before serving.