These Individual Chicken Pot Pies may look small, but they pack in a massive amount of flavor! With a flaky crust filled with chicken and vegetables, not many recipes are as hearty or comforting as these pies! Try my Chicken Pot Pie Casserole for a variation of this popular meal!
Chicken Pot Pies
Remember those individual frozen pot pies? Well, it’s time to step up the pre-made pot pies and make your own homemade Individual Chicken Pot Pies! Served in ramekins or small bowls, these pot pies are an impressive dish to share with friends and family or make for an intimate candlelight dinner.
Chicken Pot Pies Recipe
With everyone being so busy, it’s harder and harder to find the time to make a hearty homemade meal. Pot pies have lost some popularity because they are a bit time-consuming to make. But, I encourage you to give this recipe a shot. It is loaded with chicken and vegetables, and with store-bought pie crusts available, it doesn’t have to take all day! But, don’t forget about my no-fail pie crust recipe if you are feeling motivated!
The Best Crust for Chicken Pot Pies
In a pinch, this recipe will work with a store-bought double pie crust, but I highly recommend using my homemade Pie Crust. It is 7 ingredients and takes just minutes to make. You can also make it a couple of days ahead.
How to Store Chicken Pot Pies
To freeze the individual pot pies, I recommend freezing right in the ramekin or container. After fully cooled, cover with foil or place into a freezer-safe plastic sealable bag. They are best used within 2-3 months. Remove from the freezer 30 minutes before baking (do not thaw). Bake uncovered for 10-30 minutes at 425˚F. (If you are baking 1 at a time, the time will be about 10-15 minutes.) You can also reheat them in an air fryer.
Individual Chicken Pot Pies
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cup chicken stock
- ½ cup whole milk
- 1 cube chicken bouillon, crushed
- 2 cups rotisserie chicken, shredded
- 1 yellow onion, chopped
- 1 ½ cups carrots, chopped
- 1 ½ cups potato, diced
- 1 ½ cups sliced celery, chopped
- 1 ½ cups frozen peas
- 1 can (15 ounces) corn
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 pie crusts, cut into smaller circles
- 1 egg, whisked (for egg wash)
- Preheat oven to 400°F.
- In a large skillet over medium-high heat, melt butter.
- Add flour, whisk and cook for 1 minute.
- Add chicken stock, milk, and bouillon.
- Simmer until thickened, stirring often (about 5 minutes).
- Add chicken, onion, carrots, potato, celery, peas, corn, and, mix well.
- Add parsley, paprika, oregano, salt, and pepper. Stir to combine.
- Simmer for 15 minutes on low.
- Remove from heat, set aside.
- Lightly grease the insides of four oven-safe ramekins.
- Unroll pie crust dough. Cut 4 (6-inch) circles and 4 (5- inch) circles out of pie crust dough. You may need to re-roll the pie crust dough scraps.
- Line each ramekin with the larger circles of dough.
- Divide the chicken mixture evenly between bowls. Top with the smaller pie crust circles, pinching edges together to seal.
- Cut 2-3 wholes on the top of each bowl to vent.
- Brush the top lightly with egg.
- Bake for 15 minutes, until golden brown.
Did you make this recipe?
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