Individual Chicken Pot Pies
I started making chicken pot pie from scratch years ago because my kids loved it, but hated the peas and green beans that always seemed to be hiding in the prepared ones. Making my own meant I could fill it with chicken, potatoes, carrots, celery and onions instead. Everybody ate dinner. Imagine that. 😂
These individual chicken pot pies have a creamy homemade filling topped with flaky refrigerated pie crust, because making the filling from scratch does not mean we need to make our own pie crust too. Use leftover or rotisserie chicken to save time, and swap the vegetables for whatever your family actually eats.
- Serves: 6-8
- Prep Time: 30 minutes
- Bake Time: 15 minutes
- Total Time: 45 minutes
Ingredients:
- 3 cups cooked chicken (chopped or shredded)
- 4 large carrots
- 4 celery stalks
- 1 yellow onion
- 3 medium potatoes
- 5 Tbsp butter
- ½ cup flour
- 1 cup milk
- 3 cups chicken broth
- 1 tsp salt (plus more to taste)
- pepper (to taste)
- 2 refrigerated pie crusts
- 1 egg (with a Tbsp of water)
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Easy Ways to Prep the Chicken
Use a rotisserie chicken to keep things simple, or cook the chicken ahead using one of these easy methods:
Step-by-Step Directions:
Step 1: Dice onion and chop carrots and celery. Place carrots and celery in a steamer basket with a lid over boiling water and cook for 5 minutes. Add in onions and cook for 5 more minutes. While onions are cooking, peel, rinse and dice the potatoes. Add to steamer basket and cook 5 more minutes or until all vegetables are tender. Remove from heat.
Step 2: Meanwhile, in a large pot, melt butter over low heat. Whisk in flour and continue whisking over low heat for 1 minute. Slowly whisk in milk, then chicken broth. Turn heat up to medium high and bring to a boil. Continue whisking for about a minute. It should start to thicken up a bit. Reduce heat to low.
Step 3: Add chopped or shredded chicken to the pot. Stir in and season with 1 tsp of salt and a bit of pepper. When vegetables are done, stir those in too. Taste test and see if it needs more salt or pepper. Remove pie crusts from refrigerator and let sit on counter. They’ll be easier to work with after sitting at room temperature for a bit.
Step 4: Preheat oven to 425º F. Fill small, oven safe baking dishes with pot pie mixture. Place on a baking sheet and set aside (I like to use an oven safe silicone mat under the dishes so they don’t slide around). Roll out refrigerated pie crust a little bit just to even it out. Use a bowl slightly bigger than the baking dish and press down lightly to leave impressions in the dough. Cut them out with a sharp knife or pizza cutter. If you need more pie crusts, combine scraps and roll out again.
Step 5: Place pie crust circles over baking dishes. Whisk the egg with a tablespoon of water and brush egg wash over crust. Bake in oven for 15-20 minutes or until filling is hot and crust is golden brown. Carefully remove from oven and let cool a few minutes before serving. Enjoy!
🍋 Simply Made Suggestions:
- No steamer basket? No problem. Use a heatproof strainer with a lid, microwave the vegetables, or cook them however is easiest for you.
- Want more chicken? Add another cup of cooked chicken without changing any of the other ingredients.
- Use the vegetables your family likes. Add, swap or leave out vegetables as needed. Peas, green beans and corn are all easy options.
- Make it ahead. Assemble the pot pies, cover and refrigerate until you’re ready to bake. Add 10–15 minutes to the baking time, and loosely cover the crust with aluminum foil if it starts getting too brown.
- Freeze leftovers for later. Let the baked pot pies cool completely, then cover and freeze. To reheat, microwave at 50% power for about 5 minutes to defrost, then finish in a 350°F oven or air fryer until the center reaches 165°F and the crust is crisp.
🥧 Before You Go . . .
Still in the mood for comfort food? Try our chicken soup with gnocchi or switch things up with a cozy beef shepherd’s pie.
And when chicken is what’s for dinner, you’ll find plenty more ideas in our collection of easy chicken dinners.
Individual Chicken Pot Pies
Ingredients
- 3 cups cooked chicken (chopped or shredded)
- 4 large carrots
- 4 celery stalks
- 1 yellow onion
- 3 medium potatoes
- 5 Tbsp butter
- ½ cup flour
- 1 cup milk
- 3 cups chicken broth
- 1 tsp salt (plus more to taste)
- pepper (to taste)
- 2 refrigerated pie crusts
- 1 egg
Instructions
- Dice onion and chop carrots and celery. Place carrots and celery in a steamer basket with a lid over boiling water and cook for 5 minutes. Add in onions and cook for 5 more minutes. While onions are cooking, peel, rinse and dice the potatoes. Add to steamer basket and cook 5 more minutes or until all vegetables are tender. Remove from heat.
- Meanwhile, in a large pot, melt butter over low heat. Whisk in flour and continue whisking over low heat for 1 minute. Slowly whisk in milk, then chicken broth. Turn heat up to medium high and bring to a boil. Continue whisking for about a minute. It should start to thicken up a bit. Reduce heat to low.
- Add chopped or shredded chicken to the pot. Stir in and season with 1 tsp of salt and a bit of pepper. When vegetables are done, stir those in too. Taste test and see if it needs more salt or pepper. Remove pie crusts from refrigerator and let sit on counter. They’ll be easier to work with after sitting at room temperature for a bit.
- Preheat oven to 425º F. Fill small, oven safe baking dishes with pot pie mixture. Place on a baking sheet and set aside (I like to use an oven safe silicone mat under the dishes so they don't slide around). Roll out refrigerated pie crust a little bit just to even it out. Use a bowl slightly bigger than the baking dish and press down lightly to leave impressions in the dough. Cut them out with a sharp knife. If you need more pie crusts, combine scraps and roll out again.
- Place pie crust circles over baking dishes. Whisk the egg with a tablespoon of water and brush egg wash over crust. Bake in oven for 15-20 minutes or until filling is hot and crust is golden brown. Carefully remove from oven and let cool a few minutes before serving. Enjoy!
Notes
- Serving size will vary depending on the size of your baking dishes. This recipe makes about 6–8 individual pot pies; nutrition is calculated using 7 servings.
- Use a rotisserie chicken to keep things simple, or cook the chicken ahead using one of these easy methods:
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
