Individual Chicken Pot Pie Recipe

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55 minutes

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These Individual Chicken Pot Pies make the ultimate comfort food for busy weeknights. Tender chicken and veggies are simmered in a creamy sauce, then topped with a flaky, golden puff pastry crust. Perfectly portioned and irresistibly delicious, they’re guaranteed to become a family favorite!

Chicken pot pie in a ramekin with a flaky crust, being lifted with a fork. Peas and chicken pieces are visible. Garnished with parsley.
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Mini Chicken Pot Pie Recipe

From the first time I made this recipe for my family, it’s been a huge hit! My husband is fairly easy to please but my kids can be a little picky. However, this is one dish they request for dinner time after time.

I can’t say I blame them! With a buttery, melt-in-your-mouth crust, creamy filling, and tender chicken, it’s the ultimate all-in-one meal.

Want another old fashioned family favorite? Be sure to check out my delicious recipe for Homemade Chicken and Dumplings.

Two round, golden-brown pot pies on a rectangular white plate, garnished with parsley. Forks and diced onions nearby, with a side of mixed vegetables in a small bowl.

Why We Love This Recipe

  • Loaded with flavor: Each pie is packed with juicy, tender chicken, carrots, peas, and celery in a rich creamy sauce.
  • Delicious flaky crust: The puff pastry bakes up golden and buttery, adding the perfect crispy layer to every bite.
  • Fun dinner idea: Turning a traditional pot pie into individual servings makes dinner feel a little more special.

Ingredients

Ingredients for chicken pot pie: frozen vegetables, chicken broth, minced garlic, flour, chopped onion, olive oil, salt & pepper, egg, thyme, milk, chicken, and puff pastry on a marble surface.
  • Olive oil
  • Chopped onion
  • Minced garlic
  • Thyme
  • Salt
  • Black pepper
  • Flour
  • Chicken broth
  • Milk
  • Chicken (cooked and shredded or diced)
  • Frozen vegetables
  • Store-bought puff pastry (thawed)
  • Egg, beaten
  • Saucepan
  • Large spoon
  • Cutting board
  • Circular cookie cutter
  • Ramekins
  • Baking sheet
  • Pastry brush
  • Sharp knife

How to Make Individual Chicken Pot Pies

To Make The Filling:

Step 1. Start by drizzling olive oil in a large skillet and sauté the onions over medium heat.

Step 2. When onions begin to look translucent, stir in the garlic and cook for an additional minute. Season with salt, pepper and thyme, then add the flour and mix well.

Chopped onions sautéing in a blue pot on a white marble surface, with chopped vegetables, parsley, and spices nearby.
Pot with browned onions and flour on a marble surface, surrounded by chopped onions, mixed vegetables, an egg, and parsley.

Step 3. Pour in broth and milk and bring to a simmer. Next add frozen vegetables and precooked chicken. Continue to simmer until the sauce thickens, stirring frequently.

Tip: I love using rotisserie chicken for this. It’s a great shortcut if you’re looking to save some time!

A pot of creamy soup on a white countertop, surrounded by chopped onions, mixed vegetables, parsley, and an egg.
A pot of creamy chicken and vegetable stew on a white countertop, with chopped onions, parsley, and an egg nearby.

Step 4. Remove from heat and let the chicken filling cool for about 10 minutes.

To Make The Pot Pies:

Step 1. Place ramekins on a baking sheet, then add the chicken mixture.

Step 2. Unfold the puff pastry onto a flat, lightly floured surface, like a cutting board. Using a round cookie cutter, cut out circles that are about ½ inch larger in diameter than the ramekins.

Step 3. Brush the rim of the ramekins with egg wash to help keep the dough in place while baking. Then top each one with a dough circle and pinch around the edges to hold it in place.

Step 4. Brush the top of the puff pastry crust with egg wash, then use a sharp knife to make a small slit in the center.

Six small ramekins filled with a mix of chicken, peas, corn, and carrots in a creamy sauce, arranged on a baking sheet.
Six raw pastry rounds with an egg wash on a baking sheet; a yellow brush is nearby.

Step 5. Bake at 400° for 20 minutes, until the chicken and vegetables are bubbly and the crust is golden brown. Let cool for a few minutes before serving.

Two golden-brown pot pies in white ramekins on a rectangular plate, with chopped onions in the background.

How to Store Leftovers

Let the baked pot pies cool completely, then cover each one tightly with plastic wrap or foil. Store in the refrigerator for up to 3 days. I don’t recommend freezing the baked pie because the crust tends to break off.

To reheat, preheat the oven to 350°F and cover the top of each pot pie lightly with foil to prevent over-browning. Bake for about 15-20 minutes, or until warmed through.

These are great as leftovers the next day too. However, sometimes I’ll divide the filling in half and freeze it for later so I have an easy meal ready to go when I need it.

Variations and Add-ins

  • Cheesy filling: Stir shredded cheddar, mozzarella, or Parmesan cheese into the filling for a rich, creamy twist.
  • Herbs: Feel free to add fresh parsley, rosemary, or sage to the filling for extra flavor.
  • Other proteins: This recipe also tastes delicious with shredded turkey, diced ham, or cooked ground beef.
  • Extra veggies: Pack in extra nutrients by adding mushrooms, diced potatoes, or spinach.
  • Spices: Want to add a kick of heat? Stir in a pinch of cayenne pepper or some red pepper flakes.
White ramekin with golden-brown puff pastry lid on a plate, garnished with parsley. Other similar ramekins and a bowl of vegetables are visible in the background.

FAQs

Can I make these pot pies ahead of time?

Yes, you can assemble the pot pies, without the puff pastry, ahead of time and store them covered in the refrigerator for up to 24 hours. Then, when you’re ready, add the dough circles and bake according to the instructions. I don’t recommend adding the puff pastry in advance because it has a tendency to dry out.

What size ramekins should I use?

I use these 6 ounce ramekins because they’re large enough to fit a hearty portion without overflowing. You can also use 8 ounce ramekins if you want a slightly bigger portion size but you’ll just have 6 mini pot pies instead of 8.

Can I use store-bought pie crust instead of puff pastry?

Absolutely! Store-bought pie crust works well if you prefer a more traditional pot pie texture.

Can I use fresh vegetables instead of frozen?

Yes, but you’ll need to cook them before adding them to the filling. Sauté or steam fresh carrots, peas, and celery until tender to ensure they’re tender when the pies are done.

A chicken pot pie with a golden crust and a bite taken out, showing chunks of chicken and vegetables inside. A bowl of mixed vegetables is in the background.

More Tasty Chicken Recipes

A fork with chicken, peas, and sauce above a ramekin filled with chicken pot pie, topped with a golden-brown pastry crust, garnished with parsley.
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Individual Chicken Pot Pies


Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
These Individual Chicken Pot Pies, with tender chicken & veggies and flaky puff pastry crust, are guaranteed to become a family favorite!

Ingredients
 

  • 1/2 tablespoon olive oil
  • 1/2 onion chopped
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon thyme fresh or dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup flour
  • 1 cup chicken broth
  • 1 cup milk
  • 2 cups chicken cooked
  • 2 cups frozen vegetables
  • 1 box puff pastry thawed
  • 1 egg beaten

Instructions

For The Filling

  • Start by drizzling olive oil in a large skillet and sauté the onions over medium heat for approximately 5 minutes.
    1/2 tablespoon olive oil, 1/2 onion
  • Once the onions begin to look translucent, stir in the garlic and cook for an additional minute. Season with salt, pepper and thyme, then add the flour and mix well.
    1/2 tablespoon minced garlic, 1/2 teaspoon thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup flour
  • Add the broth and milk and bring to a simmer. Next stir in the frozen vegetables and precooked chicken. Continue to simmer until the sauce thickens, stirring frequently.
    1 cup chicken broth, 1 cup milk, 2 cups chicken, 2 cups frozen vegetables
  • Remove from heat and let the chicken filling cool for about 10 minutes.

For The Pot Pies:

  • Place ramekins on a baking sheet, then add the chicken mixture.
  • Unfold the puff pastry onto a flat, lightly floured surface, like a cutting board. Using a round cookie cutter, cut out circles that are about ½ inch larger in diameter than the ramekins.
    1 box puff pastry
  • Brush the rim of the ramekins with egg wash to help keep the dough in place while baking. Then top each one with a dough circle and pinch around the edges to hold it in place.
    1 egg
  • Brush the egg wash over the top of the puff pastry crust, then use a sharp knife to make a small slit in the center.
  • Bake at 400° for 20 minutes, until the chicken and vegetables are bubbly and the crust is golden brown. Let cool for a few minutes before serving.

Notes

  • I regularly use rotisserie chicken for this recipe. It’s a great shortcut if you’re looking to save some time!
  • This recipe makes 8 servings if made in 6 ounce ramekins. If using larger ramekins, plan for about 6 servings.
 

Nutrition

Serving: 1g | Calories: 882kcal | Carbohydrates: 39g | Protein: 8g | Fat: 77g | Saturated Fat: 22g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 37g | Trans Fat: 0.003g | Cholesterol: 68mg | Sodium: 448mg | Potassium: 211mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2398IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 2mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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