These Easy Individual Chicken Pot Pies are like comforting hugs in a dish! With tender chicken, mixed veggies, and creamy sauce all wrapped in flaky pastry, they’re simply delightful.
Perfect for chilly nights or when you need a smile. I love how each pie is just for me—no sharing required! After a long day, a warm pot pie makes everything better! 😊
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is my go-to for quick prep. If you don’t have it, leftover cooked chicken or even turkey works wonderfully too.
Frozen Mixed Vegetables: These are super convenient! You can swap them for fresh vegetables if preferred, just be sure to chop them finely and cook them a little longer to soften them.
Unsalted Butter: If you’re looking for a healthier option, you can use olive oil or avocado oil to sauté the flour and make your sauce instead!
Chicken Broth: Use low-sodium broth to control the saltiness. In a pinch, vegetable broth or even water can be used, though it may alter the flavor a bit.
Pie Crust: Store-bought pie crusts save time, but if you’d like to make your own, feel free! Puff pastry adds a delightful flakiness as an alternative to traditional crust.
How Can I Make Sure My Filling Is Creamy and Delicious?
The key to achieving a creamy filling is in the roux. Start by whisking the flour with melted butter until it’s smooth, cooking it without browning. Once you add the broth and milk, stir continuously until it thickens, which usually takes about 4-5 minutes on medium heat.
- Whisk constantly to prevent lumps and ensure a velvety sauce.
- Adjust the seasonings to your taste—don’t be afraid to add a bit more salt or pepper if you love flavor!
If the filling is too thick, adding a splash more broth or milk can help your mixture achieve the perfect creamy consistency. Enjoy your pot pies! 🍽️
Easy Individual Chicken Pot Pies
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon dried thyme or rosemary (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the Crust:
- 4 small refrigerated pie crusts or puff pastry sheets (enough for 4 individual pies)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe will take around 15 minutes for preparation and another 20-25 minutes for baking. Plus, allow an additional 5 minutes to cool before serving. So, in about 40-45 minutes, you will have delightful individual chicken pot pies ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Ramekins:
Start by preheating your oven to 400°F (204°C). While the oven heats up, lightly grease four 4-to-6-ounce ramekins or small oven-safe bowls with a bit of butter or cooking spray so that the pies won’t stick.
2. Make the Filling:
In a large saucepan, melt the butter over medium heat. Once melted, stir in the flour, salt, pepper, garlic powder, and any herbs you chose. Cook this mixture while stirring constantly for about 1-2 minutes until it turns into a smooth paste—don’t let it brown.
3. Add the Liquids:
Gradually whisk in the chicken broth and milk. Keep stirring until the mixture thickens and begins to simmer, which should take around 4-5 minutes. You’ll want it thick enough to coat the back of a spoon.
4. Combine Chicken and Veggies:
Gently stir in the cooked chicken and frozen mixed vegetables. Allow this to cook for another 2-3 minutes until everything is heated through. After everything is combined, remove the saucepan from the heat.
5. Assemble Your Pot Pies:
Roll out your pie crusts or puff pastry if necessary. Cut each crust to fit your ramekins, making sure there’s a little overhang to seal. Divide the chicken mixture evenly among the prepared ramekins, filling them up nicely.
6. Top with Dough:
Place the dough pieces on top of each ramekin, pressing down the edges to seal the filling inside. Cut a few small slits in the dough to allow steam to escape while baking.
7. Add the Egg Wash:
To give the crust a beautiful golden finish, brush the tops with the beaten egg. This will make them shiny and appetizing!
8. Bake:
Now it’s time to bake! Place the ramekins on a baking sheet and bake in your preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling with deliciousness.
9. Cool and Serve:
Once the time is up, remove the pot pies from the oven and let them cool for about 5 minutes. This helps the filling to set slightly so it won’t be too hot when you dig in.
Enjoy your warm and comforting individual chicken pot pies! They are perfect for a cozy dinner and sure to delight! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Frozen Vegetables?
Absolutely! Frozen mixed vegetables are perfect for this recipe as they are convenient and will cook quickly. Just add them straight to the filling without thawing for the best texture.
How Can I Store Leftover Pot Pies?
Store any leftover pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them back in the oven at 350°F (175°C) for about 15-20 minutes until heated through, or microwave them for a quicker option.
Can I Make These Pot Pies Ahead of Time?
Yes! You can prepare the filling and assemble the pot pies in advance. Cover them tightly with plastic wrap or foil and store them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if they go into the oven cold.
What If I Don’t Have Pie Crusts?
No worries! You can use phyllo dough, biscuit dough, or even crescent rolls as a topping. Just adjust the baking time as needed, since different doughs can cook at different rates.
