Name: Individual Chicken Pot Pies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried thyme; 1/4 cup all-purpose flour; 1 1/2 cups low-sodium chicken broth; 1/2 cup whole milk or heavy cream; 2 cups cooked chicken breast, shredded or diced; 1/2 cup frozen peas; 1 sheet puff pastry or pie crust, thawed; 1 egg, beaten (for egg wash)

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There’s just something irresistibly cozy about this Individual Chicken Pot Pies Recipe. Imagine tender chunks of chicken and colorful veggies tucked under a golden, flaky crust, all bubbling with a creamy, savory sauce—each person gets their own little pie, making dinnertime feel extra special. Whether you’re serving these for a family meal or impressing guests with personal portions, this recipe is the ultimate comfort food made easy. Get ready to fall in love with every buttery, hearty bite!

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Ingredients You’ll Need

The beauty of this Individual Chicken Pot Pies Recipe is in its simplicity—every ingredient brings something essential to the table. From the sweet aroma of sautéed onions to the rich creaminess of the filling and the irresistible crunch of puff pastry, each element helps create that classic, homemade flavor you crave.

Olive oil: Adds a gentle richness and helps soften the vegetables without overpowering other flavors.
Yellow onion: Brings a subtle sweetness and depth to the filling.
Garlic: Infuses the pot pie with a warm, savory aroma—don’t skip it!
Carrots: Add color, sweetness, and a satisfying bite.
Celery: Offers a fresh, slightly peppery crunch that balances the creaminess.
Salt: Essential for bringing out all the flavors in the filling.
Black pepper: Adds just the right amount of gentle heat and depth.
Dried thyme: Lends a classic, earthy note that screams “comfort food.”
All-purpose flour: Thickens the filling, making it luxuriously creamy.
Low-sodium chicken broth: Provides a savory backbone without making the dish too salty.
Whole milk or heavy cream: Adds richness and silkiness to the sauce—use cream for extra decadence.
Cooked chicken breast: The star of the show—use rotisserie chicken for an easy shortcut.
Frozen peas: Bring pops of color and sweetness, plus they cook up perfectly in the filling.
Puff pastry or pie crust: Creates that irresistible, golden lid—thaw it fully for easy handling.
Egg (for egg wash): Brushed on top, it guarantees a shiny, beautifully browned crust.

How to Make Individual Chicken Pot Pies Recipe

Step 1: Prep and Sauté the Veggies

Start by preheating your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat. Toss in your diced onion, garlic, carrots, and celery, and let them sauté for about 5 to 7 minutes. You’re looking for the vegetables to soften and become fragrant—the kitchen will smell amazing already! This step lays a flavorful foundation for the rest of the dish.

Step 2: Season and Thicken

Sprinkle the softened veggies with salt, black pepper, and dried thyme. Stir in the flour and cook for another 1 to 2 minutes. This isn’t just about coating the vegetables—it’s the secret to thick, creamy filling later on. The flour will absorb the oil and juices, setting the stage for luscious sauce.

Step 3: Create the Creamy Sauce

Slowly pour in the chicken broth and milk (or cream), whisking constantly to avoid lumps. Keep the mixture moving as it cooks for 3 to 4 minutes, until it thickens up into a rich, velvety sauce. This is where all those flavors start melding together, creating the signature comfort of this Individual Chicken Pot Pies Recipe.

Step 4: Add Chicken and Peas

Once your sauce is creamy and bubbling, fold in the cooked chicken and frozen peas. Stir until everything is evenly coated and heated through. Remove the skillet from the heat—your filling is ready to go!

Step 5: Assemble the Pot Pies

Divide the filling evenly among 4 ramekins. Roll out your thawed puff pastry or pie crust and cut it into squares just a bit larger than each ramekin. Gently drape a square over each, pressing the edges to seal. For that classic pot pie look, brush each top with beaten egg and use a small knife to cut a venting slit in the center.

Step 6: Bake to Golden Perfection

Place the ramekins on a baking sheet (to catch any bubbling overflow) and bake for 20 to 25 minutes. You’ll know they’re done when the pastry is deeply golden and the filling is hot and bubbling at the edges. Let the pies cool for a few minutes before serving—they’ll be piping hot!

How to Serve Individual Chicken Pot Pies Recipe

Garnishes

For an extra flourish, sprinkle fresh chopped parsley or thyme over the baked pies right before serving. Not only does it add a pop of green, but it also brings a burst of fresh flavor that brightens up the rich, creamy filling.

Side Dishes

These pot pies are a meal in themselves, but a simple green salad with a tangy vinaigrette or some roasted green beans make wonderful sides. The slight acidity and crunch balance the rich, hearty pies perfectly.

Creative Ways to Present

Impress your family or friends by serving each pot pie on a small plate with a napkin-wrapped spoon. For a rustic touch, tie a sprig of thyme around the ramekin with kitchen twine, or use mini cast iron skillets for a farmhouse vibe. Kids (and adults) love cracking through the pastry top with their own spoon!

Make Ahead and Storage

Storing Leftovers

If you have leftover pot pies, let them cool completely before covering each ramekin tightly with foil or plastic wrap. Store them in the refrigerator, where they’ll stay fresh for up to three days without losing any of that delicious homemade flavor.

Freezing

To freeze your Individual Chicken Pot Pies Recipe, assemble them right up to the baking step but don’t apply the egg wash yet. Cover tightly with plastic wrap and aluminum foil, then freeze for up to two months. When ready to enjoy, thaw overnight in the fridge, brush with egg, and bake as usual.

Reheating

Reheat leftover pot pies by placing them in a 350°F oven until the filling is heated through and the pastry is crisp again, about 15 to 20 minutes. Microwave reheating works in a pinch, but the oven keeps the crust beautifully flaky!

FAQs

Can I use rotisserie chicken for this Individual Chicken Pot Pies Recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut—just shred or dice it and add as directed. It saves time and adds an extra depth of flavor to the filling.

What other vegetables can I add?

Feel free to get creative! Diced potatoes, corn, mushrooms, or even green beans work beautifully. Just make sure to sauté any firmer veggies before adding them to the filling.

Do I have to use puff pastry?

Nope! Pie crust, biscuit dough, or even crescent roll dough are all tasty alternatives. Each brings its own texture and flavor, so use what you love or have on hand.

Can I make this Individual Chicken Pot Pies Recipe ahead of time?

Yes, you can prepare the filling up to two days in advance and store it in the fridge. When you’re ready, assemble with the pastry and bake for a quick weeknight dinner or dinner party option.

What if I don’t have ramekins?

No ramekins? No problem! You can bake this recipe in a muffin tin for mini pot pies or use a single large baking dish and cut portions to serve. The magic is in the creamy filling and golden crust, no matter the vessel.

Final Thoughts

If you’re searching for a dinner that feels both nostalgic and special, you truly can’t go wrong with this Individual Chicken Pot Pies Recipe. It’s endlessly comforting, wonderfully customizable, and sure to become a favorite at your table. Give it a try—you might just find yourself making it all year round!

Individual Chicken Pot Pies Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Individual Chicken Pot Pies recipe offers a comforting and flavorful home-cooked meal with tender chicken, vegetables, and a creamy sauce encased in flaky puff pastry. Perfect for a cozy dinner, these pies are easy to prepare and bake to golden perfection.

Ingredients

Scale

Vegetable and Seasoning

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme

Sauce

1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1/2 cup whole milk or heavy cream

Main Ingredients

2 cups cooked chicken breast, shredded or diced
1/2 cup frozen peas

Pastry and Finishing

1 sheet puff pastry or pie crust, thawed
1 egg, beaten (for egg wash)

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Instructions

Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it’s fully heated and ready for baking the pot pies.
Sauté Vegetables: In a large skillet over medium heat, warm the olive oil. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5–7 minutes until the vegetables are softened and fragrant.
Season and Thicken: Season the vegetables with salt, black pepper, and dried thyme. Sprinkle the flour over the mixture and cook for 1–2 minutes, stirring to incorporate and cook out the raw flour taste.
Add Liquids: Gradually whisk in the low-sodium chicken broth and milk (or heavy cream), stirring constantly until the mixture thickens to a creamy consistency, about 3–4 minutes.
Combine Filling: Stir in the cooked chicken and frozen peas. Mix well to combine all ingredients, then remove the skillet from heat.
Assemble Pies: Divide the chicken filling evenly among 4 ramekins. Cut the puff pastry into squares slightly larger than the ramekins, then place each square over the filling, gently pressing the edges to seal.
Prepare for Baking: Brush the tops of the puff pastry with the beaten egg to achieve a golden crust. Cut a small slit in the center of each pastry top for steam to escape during baking.
Bake: Bake the pot pies in the preheated oven for 20–25 minutes, or until the pastry is golden brown and the filling is bubbling.
Cool and Serve: Allow the pot pies to cool for a few minutes before serving to avoid burns and to let the filling settle.

Notes

Use rotisserie chicken for a convenient shortcut.
For an alternative crust, refrigerated biscuit dough or crescent roll dough can be used instead of puff pastry.
To make ahead, prepare the filling and store it in the refrigerator for up to 2 days, then assemble and bake when ready.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American