These Individual Chicken Pot Pies may look small, but they pack in a massive amount of flavor! With a flaky crust and 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!
Individual 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 colorful ramekins, the pot pies are an impressive dish to share with friends and family or make for an intimate candlelight dinner.
Individual 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!
How to Make Individual Chicken Pot Pies
Ramekins are not just for creme brulee! It’s time to take those little ceramic dishes out and use them for the Individual Chicken Pot Pies. With all the color choices out there now, it’s fun to mix and match or pick out a color that makes you happy! I love the blue ones I used for this recipe–they just make me smile😀
Yes, the Individual Chicken Pot Pies are a bit time-consuming, but I assure you that the end result is so worth it! The majority of the time is chopping and dicing the potatoes and vegetables, so I suggest you put on some music or listen to your favorite podcast while you chop away!
The first thing you need to prepare is the chicken and vegetable mixture that pot pies are known for! While doing this, preheat the oven to 400°F. In a large skillet over medium-high heat, melt the butter and whisk in the flour. Next, add the chicken stock, milk, and bouillon. Stir this for about 5 minutes as it thickens. Mix in the chicken and the rest of the ingredients and let that simmer for about 15 minutes. Remove this from heat and set it off to the side while you get the ramekins ready.
How to Make the Pies
Be sure to grease the ramekins that you are using for the Individual Chicken Pot Pies. Take your pie crusts and cut two circles, one a little bigger than the other, for each pot pie. The larger pie crust circle will line the ramekin and hold in the chicken mixture. The smaller pie crust you cut will be the top of the pie–the piece that traps all those pieces of chicken and vegetables you just worked so hard to prepare! Vent each pie by cutting a few vents into the top crust. Then, brush the egg wash over each pie and bake for about 15 minutes. The pies will look as wonderful as they taste! No side is needed for this comfort food, but a light dessert like my Oreo Fluff would be a perfect ending to a lovely dinner.
Looking for More Pot Pie Recipes?
I have been on a pot pie kick lately, so here are some of my favorite variations of this popular meal!
Individual Chicken Pot Pies
Individual Chicken Pot Pies are packed with chicken and vegetables, held in by a light, flaky crust.
- ¼ cup butter
- 1/4 cup all-purpose flour
- 2 cup chicken stock
- 1/2 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 1/2 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.