These individual chicken pot pies deliver everything people love about the classic dish, creamy filling, tender chicken, and a flaky crust, in a format that feels a little more special and a lot more practical. They are ideal for busy weeknights, make-ahead dinners, or anytime you want comfort food without committing to a full pie. If cozy meals are your thing, you may also enjoy our slow cooker beef stew, which delivers that same hearty, comforting feel with minimal effort.
Why Individual Chicken Pot Pies Work
Single serving pot pies are easy to portion, simple to serve, and perfect for households where everyone wants their own dinner. Bonus if you have picky eaters becuase this version make it so easy to customize! There is no slicing, no fighting over the last piece, and no worrying about the filling spilling out when cutting. They also bake more evenly than a large pie, which means a creamy center and a crisp, golden crust every time.
Store Bought or Homemade Pie Crust?
You can absolutely use store bought pie crusts here and get great results. That said, if you have a little extra time, a homemade pie crust adds another level of flavor and texture. A buttery, flaky crust really elevates the final dish and makes these feel bakery quality.
How to Turn These Into a Full Size Chicken Pot Pie
Prefer one large pie instead of individual servings? This recipe adapts easily. Simply prepare the filling the same way, then transfer it to a standard 9 inch pie dish. Line the dish with one rolled out crust, add the filling, and top with a second crust. Seal, crimp, vent the top, and bake until the crust is golden and the filling is bubbling. The baking time will be longer than for individual pies, but the flavors and textures remain the same. This option is perfect for holidays, family dinners, or when you want leftovers for the next day.
Make Ahead, Storage, and Reheating
These individual chicken pot pies are easy to prepare in advance. You can fully assemble them, cover tightly, and refrigerate for up to 24 hours before baking. They can also be frozen unbaked. Freeze until solid, then wrap well and bake straight from frozen, adding extra time until the filling is hot and bubbly.
Leftover baked pot pies should be cooled completely, covered, and stored in the refrigerator for up to 3 days. For longer storage, they can be frozen for up to 2 months.
For reheating, the oven is best for keeping the crust crisp. Warm at 350°F until heated through. The microwave works in a pinch, but the crust will soften.
Individual Chicken Pot Pies
Ingredients
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken stock
- ½ cup whole milk
- 1 teaspoon chicken bouillon powder
- 1 medium yellow onion, chopped (about 1 cup)
- 3 cups frozen mixed vegetables carrots, peas, corn, green beans
- 2 cups shredded rotisserie chicken
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 store-bought pie crusts, or homemade, rolled and cut to fit ramekins
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F. Lightly grease the insides of four oven-safe ramekins (8-ounce to 10-ounce size) with nonstick spray. Set aside.
- In a large skillet over medium-high heat, melt the butter.
- Add the flour and whisk constantly for about 1 minute until smooth and lightly golden.
- Gradually pour in the chicken stock and milk, whisking to prevent lumps. Add the chicken bouillon powder and continue whisking until the sauce thickens, about 5 minutes.
- Stir in the chopped onion and cook for 2-3 minutes, just until slightly softened.
- Add the frozen mixed vegetables and shredded rotisserie chicken. Stir to combine.
- Sprinkle in the dried parsley, paprika, dried oregano, kosher salt, and ground black pepper. Stir well, then reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.
- Roll out the pie crusts on a lightly floured surface. Cut four circles large enough to line the inside of your ramekins (about 6 inches) and four smaller circles for the tops (about 5 inches). Re-roll scraps if needed.
- Line each ramekin with a larger crust circle, gently pressing into the bottom and sides.
- Divide the chicken and veggie mixture evenly between the ramekins.
- Top each pie with the smaller crust circle. Pinch the edges together to seal and crimp with your fingers or a fork.
- Use a knife to cut 2-3 small slits in the top of each pie to vent.
- Brush the tops lightly with the whisked egg.
- Place ramekins on a baking sheet to catch any spills. Bake for 15-20 minutes, or until the tops are golden brown and the filling is bubbling.
- Let rest for 5-10 minutes before serving.
This recipe was inspired by Individual Chicken Pot Pies from iamhomesteader.com.
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