These easy individual chicken pot pies are perfect for a cozy dinner! Filled with tender chicken, veggies, and creamy sauce, they each come in their own flaky crust.
I love that these pot pies are like warm hugs in a bowl! Plus, they’re super easy to make—just gather your ingredients, fill the crusts, and bake. Yum! 🥧
Key Ingredients & Substitutions
Cooked Chicken: Rotisserie chicken is my go-to choice for its flavor and ease. If you’re in a pinch, leftover chicken or even turkey works great too!
Frozen Mixed Vegetables: These add convenience and nutrients. If you prefer fresh, use chopped carrots, peas, and corn; just cook them a bit beforehand to ensure they’re tender.
Butter and Flour: This combo thickens your sauce. For a healthier option, margarine can replace butter, and all-purpose flour can be substituted with whole wheat flour or cornstarch (use less).
Biscuit Dough or Pie Crusts: I find biscuits give a nice fluffy topping. You can use puff pastry for a flaky finish, or even homemade dough if you’re feeling adventurous!
How Do You Make a Creamy Filling Without Lumps?
The key to a smooth creamy filling is in how you mix the ingredients. When you add the flour to melted butter, stir it constantly to create a roux. This prevents lumps.
- Start with medium heat, and make sure the mixture is bubbly before adding liquids.
- When adding broth and milk, pour slowly while stirring. This helps it to combine easily.
- Watch for the mixture to thicken—this usually takes 3-5 minutes at medium heat.
Easy Individual Chicken Pot Pies for Dinner
Ingredients You’ll Need:
- 2 cups cooked chicken, diced (rotisserie or cooked breast)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 4 refrigerated biscuit dough rounds or 4 small pie crusts (for individual pies)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, totaling around 35 minutes from start to delicious finish. Perfect for a quick and comforting dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 400°F (200°C). This will ensure your pot pies are perfectly cooked when they’re ready to go in.
2. Make the Creamy Filling:
In a medium saucepan, melt the butter over medium heat. Once melted, add in the flour, salt, pepper, and garlic powder (if using). Stir these ingredients together for about 1 minute until the mixture is smooth and bubbly.
3. Add the Liquids:
Slowly stir in the chicken broth and milk. Keep stirring constantly until the mixture thickens and comes to a boil. Once thickened, take it off the heat.
4. Combine Chicken and Veggies:
Now, stir in the diced cooked chicken and frozen mixed vegetables until everything is well mixed and heated through. The filling should be creamy and appetizing!
5. Prepare Your Ramekins:
Prepare four individual ramekins or oven-safe bowls by lightly greasing them. If you’re using biscuit dough, place one dough round in each ramekin, pressing it slightly up the sides to form a crust.
6. Fill the Pies:
Spoon the chicken and vegetable filling evenly into each crust-lined ramekin. Don’t be shy—fill them up generously!
7. Top and Seal:
Take another biscuit dough round or cut a circle from the pie crust to cover the filling. Press the edges to seal them well. Use a knife to make a few small slits on top for steam to escape, which helps prevent any messy spills.
8. Add an Egg Wash:
Brush the tops of each pie with the beaten egg. This will give them a beautiful golden color once baked!
9. Bake to Perfection:
Place the ramekins in your preheated oven and bake for 20-25 minutes, until the crusts are golden brown and the filling is bubbly.
10. Let Cool and Serve:
After baking, let your pot pies cool for about 5 minutes. This will make them easier to handle and less hot when you’re ready to dig in. Enjoy your warm, hearty individual chicken pot pies!
FAQ for Easy Individual Chicken Pot Pies
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works wonderfully in this recipe. Just make sure it’s cooked and shredded before adding it to the filling.
What Can I Substitute for the Biscuit Dough?
If you prefer not to use biscuit dough, you can use pre-made pie crusts, puff pastry, or even phyllo dough for a different texture. Adjust baking times slightly, as puff pastry may cook faster.
How Do I Store Leftovers?
Store any leftover pot pies in airtight containers in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through or use the microwave for a quick option.
Can I Make These Pot Pies in Advance?
Yes! You can prepare the filling and assemble the pot pies ahead of time. Just cover and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the baking time if they go into the oven cold.
