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Juicy shredded chicken, fresh veggies, and creamy cheese sauce enveloped in buttery puff pastries makes these chicken pot pies better than anything you’ll buy in the store. Bursting with flavor, these Individual chicken pot pies are perfect for the whole family.
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Creamy Chicken Pot Pies
Between the chicken, the sauce and the crust, you could easily spend hours in the kitchen making traditional chicken pot pies, but this recipe will only take you about 20-minutes to prep and 30-minutes to cook. Made with simple ingredients, pre-made puff pastries, and precooked chicken, these creamy chicken pot pies are so easy to make without sacrificing any of the flavor.
Individual chicken pot pies are perfect for the family because everyone can get their own pie which is the perfect serving size. If you need to make a few more, just double the ingredients. Little ones love getting their own individual chicken pot pie.
How to Make Individual Chicken Pot Pies
Quick and easy, this chicken pot pie recipe is perfect any night of the week. It’s rich in flavor and packed with delicious ingredients. For this recipe, you will need:
- Oil– Oil helps the vegetables cook and brown without burning. I use olive oil, but feel free to use your favorite cooking oil or butter.
- Fresh veggies– Onion, celery, carrots, and garlic are classic pot pie fillings. Feel free to use a store made mirepoix mix if it makes it easier for you.
- Thyme– I love to use fresh thyme with the chicken, but you could also use sage, rosemary, or parsley for flavor.
- Flour and Butter– The butter and flour create a roux that helps thicken the sauce. For a gluten free option, substitute the flour for 1 tablespoon of cornstarch whisked with 2 tablespoons of cold water.
- Chicken stock and milk– The combination of milk and chicken stock adds flavor and richness. Feel free to use any liquid just make sure it’s 1 ¼ cups.
- Shredded chicken– I use leftover rotisserie chicken for this recipe, but you can use any chicken you have on hand. In fact, you could use leftover shredded turkey if you want.
- Frozen peas– Frozen peas hold up better in the pie than canned peas. If you use canned peas, they may be quite mushy when the pies are done.
- Cheese– Parmesan cheese is optional, but I think it makes the whole dish so much more rich and flavorful.
- Puff pastry– You’ll need a package of puff pastry. Be sure to thaw it before starting the recipe. I plop mine in the fridge the night before.
- Egg– You’ll need one egg, whisked with a splash of water to create an egg wash. This helps the puff pastry brown and become crisp on top.
Once you’ve gathered and prepped all your ingredients, follow the directions below to make your delicious individual chicken pot pies!
- First, preheat your oven to 425?. Then grease 4 oven-safe ramekins with non-stick cooking spray.
- Then, heat a large high-sided skillet over medium heat. Add your olive oil, onion, celery, and carrots. Cook for about 5-7 minutes or until the veggies are soft.
- Once the veggies have softened and slightly browned, add the garlic and thyme. Cook for 1 minute. Remove and set to the side.
- Next, add the butter to your skillet. Once the butter has melted, add the flour and stir to combine. Cook for one minute, and then slowly whisk in the stock and milk.
- Cook your sauce for 2-3 minutes, stirring constantly. Once thickened, remove from heat.
- Add your veggies and shredded chicken back to the skillet along with the frozen peas and parmesan cheese. Stir to combine everything. Season with salt and pepper.
- Divide the pot pie filling between 4 ramekins. Fill each one about ½ inch from the top.
- Then, cut out four circles from your puff pastry. Make sure they are big enough to fully cover the top of the ramekins.
- Place the circles on top of each ramekin. With a sharp knife, cut a slit in the center to vent.
- Make your egg wash with a beaten egg and water. Then, brush the top of each puff pastry with it. Sprinkle with flakey sea salt if you desire.
- Finally, bake your chicken pot pies for 30-35 minutes or until the puff pastry is golden brown.
- Allow the chicken pot pies to cool for at least 10-minutes before serving.
- Serve and Enjoy!
Tips and Tricks for Perfect Chicken Pot Pies
- I used Staub mini cocottes instead of ramekins. You can use any small oven-safe bowls that you have.
- To prevent sticking, use a high quality skillet like the Always Pan to cook your veggies and make your roux.
- Cook the sauce until it’s thick. You want it to coat the back of the spoon.
Recipe FAQs
This recipe is done in two steps. You’ll cook your veggies and roux over medium heat. Then, the pot pies are baked at 425?.
This recipe will take you about 20-minutes to prep and make the roux and 30-minutes to bake. You will also want to let the pot pies cool for 10-minutes. So, you can have dinner on the table in an hour!
Ramekins are basically small oven-safe bowls. The best size for individual chicken pot pies is a 6-ounce ramekin. It’s the perfect all-purpose option. They are also great for single serving desserts.
If you don’t have a ramekin, you can use other baking dishes, muffin tins, small bowls, custard cups, or glass jars. Just be sure that whatever you use is oven-safe.
You can store any leftovers in an airtight container in the fridge for up to two days. After two days, your pies will be soggy and not as appetizing.
What to Serve with Individual Chicken Pot Pies
When you serve your pot pies, you want to serve them with other sides that round out the meal. You want mild sides that don’t overpower the entree like salads and veggies. Some of my favorite side options are my Easy BLT Salad, Yeast Rolls, and Dragon Fruit Salad.
You can find the rest of our easy side dish recipes here.
Individual Chicken Pot Pies Recipe
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Individual Chicken Pot Pies
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 stalks celery chopped
- 2 large carrots chopped
- 2 cloves garlic minced
- 1 teaspoon fresh thyme minced
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ cup chicken stock
- ½ cup milk
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- ½ cup grated parmesan cheese optional
- 1 package puff pastry thawed
- 1 large egg whisked with a splash of water to create an egg wash
Instructions
- Preheat your oven to 425F and grease four oven-safe ramekins with non-stick cooking spray. Heat a large high-sided skillet over medium heat.
- Add the olive oil, onion, celery, and carrots and cook until the vegetables have softened and started to brown slightly– about 5-7 minutes.
- Once the vegetables have browned, add the garlic and thyme and cook for an additional minute.
- Next add the butter. Once the butter has melted, add the flour and stir to combine. Cook for one minute. Then slowly add the stock and milk, stirring constantly.
- Cook for 2-3 minutes or until the sauce has thickened enough to coat the back of a spoon.
- Add the vegetables back to the pan along with the shredded chicken, frozen peas, and parmesan cheese (if using). Stir to combine. Season with salt and pepper to taste.
- Divide the pot pie mixture between the ramekins filling each one about ½” from the top.
- Cut out four circles from the puff pastry, making sure the circles are large enough to fully cover the top of the ramekins.
- Place a circle of puff pastry on top of each ramekin and slit the center with a sharp knife so the air can vent.
- Brush the top of the puff pastry with the beaten egg and sprinkle with flakey sea salt, if desired.
- Bake for 30-35 minutes, or until the puff pastry is golden brown. Remove from the oven and allow the pot pies to cool for at least 10 minutes before serving (this will help the filling set).
- Store any leftovers in an airtight container in the fridge for up to two days.
Notes
- Olive oil helps the vegetables cook and brown without burning. Feel free to use your favorite cooking oil here.
- Onion, celery, carrot, and garlic are classic pot pie flavorings– feel free to buy a store-made mirepoix mix if that’s easier for you!
- I love fresh thyme with chicken but you could also use sage, rosemary, or parsley.
- Butter and flour create a roux that helps thicken our sauce. For a gluten-free option, substitute the flour for 1 tablespoon of cornstarch whisked with 2 tablespoons of cold water.
- I love the combination of chicken stock and milk because it adds both flavor and richness– but feel free to use any combination of liquid (just make sure it adds up to 1 ¼ cups).
- I used leftover rotisserie chicken breast for this recipe but feel free to use whatever you have on hand. You could also use shredded turkey if you need to use up Thanksgiving leftovers.
- I used frozen peas because they’re easy to find and I always have them on hand. Feel free to use fresh peas if you have them.
- Parmesan cheese adds extra richness and nuttiness to the pot pie. Feel free to leave it out if you don’t have any on hand.
- Puff pastry adds a delicious crisp top to the pot pie– you can also use a pie crust if you prefer.
- Egg helps the puff pastry brown and become crisp on top!
