Individual Chicken Pot Pies
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An easy individual chicken pot pie recipe made with pie crust, diced chicken, and frozen mixed vegetables in a creamy sauce.
When it comes to comfort food, it is hard to beat chicken pot pie.
Hearty and delicious, chicken pot pies are a go-to dinner in our house. Truth be told, we enjoy them at least twice a month.
The best part is how quick and easy they are to make thanks to a handy little shortcut–pie crust!
Individual Chicken Pot Pie Recipe
Thanks to using store-bought pie crust dough, this easy chicken dinner recipe can be on the table in under an hour.
Start by gathering your ingredients.
Ingredients
- diced cooked chicken – I like to use rotisserie chicken or leftover chicken
- frozen mixed vegetables – blend of carrots, corn, peas, and green beans
- chicken broth or chicken stock – I use low-sodium to
- refrigerated pie crusts
- butter
- flour
- milk or half and half
- thyme
- poultry seasoning
- salt
- egg
You will also need three 6-inch baking dishes and non-stick cooking spray.
How to Make Mini Chicken Pot Pies
- MAKE FILLING: Prepare the sauce on the stovetop, then add the chicken, veggies, and seasonings.
- PREPARE PIE CRUST: Cut pieces of dough to fit the top and bottom of your pie dishes.
- ASSEMBLE POT PIES: Place dough in bottom of prepared baking dishes, add chicken filling, and top with pie crusts. Fold top pieces under onto itself and crimp the edges. Brush the surface of the tops with egg wash. Cut slits forming an “X” in the tops to allow steam to escape.
- BAKE: Bake at 425 F for 30-35 minutes or until golden brown. Let stand 10 minutes before serving.
Serve with roasted cabbage wedges or a simple garden salad and enjoy!
Can I make one larger pot pie instead of individual chicken pot pies?
You sure can! This recipe will also make a larger 9″ pot pie. Simply cut your dough to fit a 9″ baking dish instead of the smaller dishes.
Storage
Cover and refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F for 15 to 20 minutes so the crust crisps back up. The microwave works but the crust will be softer.
Make Ahead and Freezing
Individual pot pies are one of the best things to keep in the freezer. Because they are already portioned, you can bake one or bake all three.
To Freeze: Freeze unbaked. Assemble through the top crust and crimp the edges, but skip the egg wash and the X on top for now. Wrap each dish tightly in plastic wrap and then foil and freeze for up to 3 months.
To bake from frozen: do not thaw. Unwrap, brush with the egg wash, cut the X in the top, and bake at 425°F for 45 to 55 minutes. If the crust starts to brown before the center is warmed through, tent loosely with foil. Thawing first makes the bottom crust soggy, so straight from the freezer is the way to go.
To prep ahead: You can also make the filling on its own up to 3 days ahead. Cool it completely and keep it covered in the fridge, then assemble and bake when you are ready.
More Comforting Chicken Dinner Ideas
- Creamy Chicken and Rice Casserole
- One-Pot Creamy Garlic Chicken
- Chicken Dumpling Casserole
- Cornflake Chicken Tenders
- One-Pot Spinach Creamy Chicken Pasta
Individual Chicken Pot Pies
Ingredients
- 4 Tbsp butter
- 4 Tbsp all-purpose flour
- 1 ¾ cups low-sodium chicken broth
- 1 ½ cups half and half , or milk
- 2 cups cooked chicken, diced
- 2 cups frozen mixed vegetables, thawed
- ½ tsp poultry seasoning
- ½ tsp salt
- ¾ tsp thyme
- 2 9-inch ready-to-bake refrigerated pie crusts, room temperature
Egg Wash
- 1 large egg
- 1 Tbsp milk
Instructions
- Preheat oven to 425℉. Spray sides and bottom of baking dishes with non-stick cooking spray.
- Melt butter in a small pot over low heat. Stir in flour to make a smooth paste (this is called a roux).
- In a separate pan, bring chicken broth to a boil. Lower heat to medium-high. Add roux, a tablespoon at a time, to the chicken broth, continually whisking. Continue whisking until the mixture is thickened.
- Add milk, a little at a time, and continue stirring over heat until the mixture is smooth and has a pudding-like consistency. Do not allow to it get too thick as it will continue to thicken as it bakes in the crust. You can add more milk if it becomes too thick.
- Add chicken, mixed vegetables, poultry seasoning, salt, and thyme. Stir and set aside.
- Unroll the pie dough onto a floured surface. Roll dough out lightly. Using one of the dishes you are baking in as a template, cut the shape of the bottom of the dish out of the pie dough. You may need to gather pieces and reroll dough as you cut. Place a piece of dough in the bottom of each dish.
- Cut pieces out of dough to fit the top of each dish plus one extra inch all the way around.
- Fill each dish about ¾ full with the chicken filling.
- Create an egg wash by mixing an egg and 1 Tbsp milk with a fork, beating lightly. Brush around edges of each top piece. Flip pieces over onto the tops of the filled dishes.
- Fold top pieces under about 3/4 inch onto itself and crimp the edges. Brush the surface of the tops with egg wash. Use a knife to cut slits in shape of an "X" in the tops to allow steam to escape.
- Bake on center rack of the oven for 30-35 minutes or until golden brown.
Nutrition
Did You Make This Recipe?
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What size are your ramekins I don’t really know what a individual serving size would per person. Thank You
6 inches
Sounds delicious!
I made these (almost) exactly as written and they were FANTASTIC! The only addition was 1/2 of an onion fine chopped that I sauteed before adding the flour. I used Trader Joe’s frozen pie crusts and they were great. I happen to have 4 individual sized pie tins so I used those instead of the 3 six inch serving dishes and that worked perfectly, exactly the right amount of filling. For the crust I took the thawed dough and formed it into 8 disks, just like you would if you were using homemade dough. I rolled them into circles to fit my little pans. The filling worked beautifully and was enough for four individual sized pie tins. This is comfort food at it’s best. Thank you!!