Individual Chicken Pot Pies

Name: Individual Chicken Pot Pies
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 pie crust; 6 cups chicken stock (preferable homemade); 2 cubes chicken bouillon; ⅔ cup unsalted butter; 2 medium onions (chopped); 1 cup all-purpose flour; 2 teaspoon salt; ½ teaspoon black pepper (fresh ground); ¼ cup double cream (or crème fraîche); 3 chicken breasts (cooked and diced); 3 large carrots (diced and blanched for 2 minutes); 2 cups peas (frozen); 1 ¼ cup pearl onions (frozen); 3 tablespoons parsley (fresh leaves, finely chopped)

Recipe Print Comments

5 from 1 vote

This chicken pot pie recipe is an effortless family meal to enjoy for lunch or dinner. The dish is made with staple pantry ingredients and cooked in a heavenly creamy sauce in a single pot covered with puff pastry and baked in the oven to perfection. It's sure to hit all the right spots this fall!

Contents

⭐ The Best Individual Chicken Pot Pies
🍽 What you need
🔪 How to make
📖 Recipe Variations
🥗 What to serve with
🙋 Frequently Asked Questions
🧊 Storing and ♨️ Reheating
🍳 Related Chicken Recipes
👪 Serving Size
📋 Recipe
💬 Comments

⭐ The Best Individual Chicken Pot Pies

If you love classic chicken pies, then these individual chicken pot pies are a must-try!

It's got all those delicious flavors you associate with creamy pies, but with minimal cooking effort because it requires fresh or frozen puff pastry covering the top and not on the bottom like standard pies, which reduces the prep time.

I am a huge fan of simple comfort food, and when winter comes around, pot pies return to the menu to replace the summer salads. And individual chicken pot pies are my family's favorite with a sublime creamy sauce, tender chicken, veggies, and crispy golden pie crust.

The best thing about pot pies is you can prepare them in advance and cook them when needed. It's perfect for home cooks on a budget, and it takes less than an hour to cook in the oven.

🍽 What you need

Chicken pot pies are an easy one-pot recipe that requires minimal preparation and uses basic pantry ingredients. You will need 4 ovenproof bowls to fill with the cooked chicken mixture and a ready-made pie crust to cover the bowls.

Equipment

4 ramekins or ovenproof bowls
Large pot
Medium saucepan
Pot for boiling water
Chopping board
Knife
Stirring spoon
Skillet

Ingredients

1 pie crust - check out the pot pie soup recipe for an easy buttery homemade pie crust
6 cups chicken broth preferable homemade
2 cubes chicken bouillon
⅔ cup unsalted butter
2 medium onions chopped into small cubes
1 cup all-purpose flour
2 teaspoons salt
½ teaspoon fresh ground black pepper
¼ cup double cream
3 chicken breasts cooked and diced
3 large carrots diced and blanched for 2 minutes
2 cups frozen peas
1 ¼ cup frozen pearl onions
3 tablespoons freshly chopped parsley

Substitutions

If you don't have the right ingredients available, try swapping them for alternate ingredients below.

Pie crust

Although the homemade crust is always better, you can use frozen pie crusts if you don't have time to make a homemade one.

Dairy

You can substitute double cream for heavy cream or crème fraîche at a 1:1 ratio.

Chicken

Although I use cooked chicken breast, you can speed up the prep time by using rotisserie chicken or leftover chicken.

🔪 How to make

Individual chicken pot pies may look challenging to prepare, but you will look like a pro with my step-by-step cooking instructions!

All you need to do is cook the chicken, prepare the sauce with the veggies, pour the mixture into individual bowls, and bake them in a prepared oven.

Preparation

Step 1

In a large skillet over medium-high heat, gently brown the cubed chicken with a knob of butter until cooked through, stirring occasionally, and then set aside.

Step 2

Chop the onions and carrots into small cubes, and finely chop the parsley on the chopping board. Set the pan over medium heat with water and bring to a boil, then blanch the carrots for 2 minutes. Remove and set aside.

Step 3

Unroll the dough to 1 inch thick and cut 4 circles just enough to overlap the bowls.

Cooking instructions

Step 1

Preheat the oven to 375 degrees Fahrenheit (190° degrees Celsius).

Step 2

In a saucepan, heat the chicken broth and dissolve the bouillon cubes in the broth.

Step 3

In a large pot, melt butter and sauté the chopped onions over medium-low heat until translucent (about 10 minutes).

Step 4

Add the flour and cook over low heat, constantly stirring for about 2 minutes.

Step 5

Add the hot chicken stock, and simmer over low heat for another minute, stirring until thick.

Step 6

Stir in the double cream and salt and pepper.

Step 7

Add chicken, carrots, frozen peas, frozen onions, and parsley and mix well.

Step 8

Divide the filling equally among 4 ovenproof bowls and brush the outside edges of each bowl with the egg wash.

Step 9

Place the prepared pastry rounds over each bowl and trim the circle to ½ inch (1cm), larger than the top of the bowl.

Step 10

Crimp the dough to fold over the side and press it to make it stick.

Step 11

Brush the egg wash on the dough and make 3 cuts in the top.

Step 12

Sprinkle with sea salt and cracked pepper.

Step 13

Place the mini pot pies on a baking sheet and bake for 30 minutes, or until the top is golden brown and the filling is bubbling hot.

Cooking Tips

If you are making homemade pie dough, make sure to wrap it in plastic wrap and place it in the fridge until it's time to use it.
A typical egg wash consists of 1 beaten egg with a tablespoon of water or milk.
You can improve the dough design by making patterns on top with a fork and using any leftover dough to make designs and place them over the dough before baking.

📖 Recipe Variations

These three variations are equally as delicious and can be easily made using this recipe.

Chicken pot pie soup

Turn this fantastic chicken pie into a chicken pie soup. The soup is prepared similar, but with the added bonus of bacon pieces and a thinner filling consistency, and the pie pastry is baked on its own and broken up for dipping in the soup.

Chicken, mushroom, and leek pot pie

This variation uses shredded chicken, 1 chopped leek, and 1 cup of sliced mushrooms to enhance the flavor of the filling. It's hearty and 100% comfort food.

Chicken and bacon pot pie

Two of my favorite ingredients come together here to make a formidable partnership in these succulent chicken pot pies. The cooking method is the same, just with bacon pieces cooked with the chicken.

🥗 What to serve with

Although these chicken pot pies are instead filling on their own, you can serve them alongside something a bit lighter like these 3 easy recipes. Also my how to bake asparagus would be another fantastic pairing.

Mashed potatoes

Pie and mashed potato pair harmoniously together, and it doesn't take long to boil a few spuds and mash them up with some butter and milk.

Prosciutto wrapped asparagus

Asparagus becomes cheaper to buy in season and makes for the perfect side dish wrapped in prosciutto. Asparagus wrapped in prosciutto are light on the stomach, but be careful; they are incredibly moreish.

Root veggie chips

Root veggies are an excellent choice of chips rather than potatoes and pair nicely as a light side dish with these chicken pot pies. They only take 30 minutes to make, and you can use your favorite root vegetables.

🙋 Frequently Asked Questions

How do you thicken chicken pot pie filling?

You can thicken chicken pot pie if the filling is slightly watery by mixing 1 tablespoon of water with 1 tablespoon of cornstarch and bring the mixture to a simmer. it will start to thicken instantly.

What is the best size ramekin for individual chicken pot pies?

A large size ramekin is 8 ounces, a standard sized ramekin is 6 ounces, and a small on is 4 ounces. I find the best size to use for individual chicken pot pies is 6 to 8 ounces to give enough filling without it spilling over the brim during baking.

🧊 Storing and ♨️ Reheating

Individual chicken pot pies are great for eating the following day and storing in the fridge or freezer.

Fridge

Once the leftover pies have cooled completely, you can quickly wrap the ramekins or bowls in aluminum foil and store them in the fridge for up to 3 days.

Freezer

You can freeze them in an airtight container or transfer each one to individual freezer bags. They will last up to 4 months frozen.

Reheating

Preheat an oven and cook the leftovers for 15 - 20 minutes until piping hot. It is unnecessary to thaw frozen individual chicken pies and place them in the hot oven.

Looking for delicious chicken recipes for your next dinner meal. Try one of these amazing dishes.

👪 Serving Size

You can make 4 Individual chicken pot pies with this recipe, or scale it up and make 8 or 12 to freeze for another day or give them away to friends and family.

Surprise the whole family with these incredibly delicious individual pies and decorate the pie dough with love hearts or flowers to give them the wow factor. Don't forget to upload photos!

📋 Recipe