Easy Individual Chicken Pot Pies: Your Ultimate Comfort Food Recipe
There’s nothing quite like the warm, savory embrace of a homemade chicken pot pie. This classic comfort food, with its flaky crust and rich, creamy filling, brings a sense of nostalgia and coziness to any meal. Our easy individual chicken pot pie recipe takes this beloved dish and makes it perfectly portioned and incredibly simple to prepare, especially on busy weeknights. Featuring tender diced chicken, vibrant frozen mixed vegetables, and the convenience of store-bought pie crust, this recipe is designed to deliver maximum flavor with minimal effort.
When it comes to ultimate comfort food, chicken pot pie consistently ranks at the top. It’s a dish that warms you from the inside out, offering a hearty and satisfying meal that the whole family will adore. In our home, individual chicken pot pies have become a regular fixture on the dinner table, enjoyed at least twice a month. The best part? How incredibly quick and easy they are to make, thanks to a clever shortcut that saves precious time in the kitchen: pre-made pie crust!
Why Individual Chicken Pot Pies?
Opting for individual pot pies offers several advantages over a single large one. First, they cook faster and more evenly, ensuring every pie has that perfectly golden, crispy crust and bubbling hot filling. Second, portion control is a breeze, making them ideal for meal prep or for serving guests without the hassle of slicing. Each person gets their own perfectly presented, delightful mini pie. And third, they’re incredibly charming! Serving a personal pie feels special and adds a touch of gourmet flair to a rustic dish. Plus, cleanup can be simpler when using small, easy-to-handle baking dishes.
Easy Individual Chicken Pot Pie Recipe Details
Thanks to the genius use of store-bought refrigerated pie crust dough, this incredibly easy chicken dinner recipe can be on your table, hot and delicious, in under an hour. It’s a weeknight warrior’s dream, offering homemade taste without the lengthy preparation.
To begin, you’ll want to gather all your ingredients. Having everything prepped and ready will make the assembly process smooth and enjoyable.
Key Ingredients for Flavorful Individual Pot Pies:
- Diced Cooked Chicken: This is your primary protein. Leftover roasted chicken, rotisserie chicken, or simply boiled and diced chicken breasts work wonderfully. Using pre-cooked chicken is a significant time-saver, streamlining the entire process.
- Frozen Mixed Vegetables: A blend of peas, carrots, corn, and green beans provides color, nutrients, and convenience. Thawing them before adding to the filling ensures even heating and prevents the sauce from becoming watery. You can also use fresh vegetables, just make sure to lightly sauté them first.
- Chicken Broth: Forms the savory base of our creamy sauce, infusing the entire pie with rich chicken flavor.
- Refrigerated Pie Crusts: The ultimate shortcut! These pre-made crusts are flaky, buttery, and incredibly easy to work with, eliminating the need for homemade dough. Ensure they are at room temperature for easier handling.
- Butter & Flour: These two ingredients form a classic roux, which is essential for thickening the sauce and giving it a smooth, velvety texture.
- Milk or Half and Half: Adds creaminess and richness to the filling, creating that signature luscious pot pie consistency. Half and half will yield a richer sauce, while milk keeps it a bit lighter.
- Thyme & Poultry Seasoning: These herbs are the secret to that classic, aromatic pot pie flavor. They complement the chicken and vegetables beautifully.
- Salt: Essential for seasoning and balancing all the flavors.
- Egg: Used to create an egg wash, which gives the top crust a beautiful golden-brown sheen and a slightly crisp texture when baked.
In addition to these ingredients, you will also need three 6-inch baking dishes (or ramekins) and non-stick cooking spray to ensure your pies don’t stick and come out perfectly every time.
Step-by-Step Guide: How to Make Individual Chicken Pot Pies
Making these individual pot pies is a straightforward process, even for beginner cooks. Follow these simple steps for a delicious result:
- PREP THE FILLING: The heart of your pot pie is the rich and creamy filling. You’ll start by preparing a foundational sauce on the stovetop using butter, flour, chicken broth, and milk. This creates a velvety base. Once thickened, gently fold in your diced cooked chicken, thawed frozen mixed vegetables, and a medley of seasonings like thyme, poultry seasoning, and salt. Stir everything together until well combined and aromatic.
- PREPARE THE PIE CRUST: Unwrap your refrigerated pie crusts and allow them to come to room temperature if they aren’t already; this makes them much more pliable and less prone to cracking. Lightly flour your work surface and roll out the dough slightly. Using one of your baking dishes as a guide, cut out circular pieces of dough for both the bottom and top crusts. Remember, the top crusts should be slightly larger than the dishes to allow for crimping.
- ASSEMBLE THE POT PIES: Lightly spray your 6-inch baking dishes with non-stick cooking spray. Carefully place a piece of dough in the bottom of each prepared dish, pressing it gently to fit the contours. Fill each dish about three-quarters full with your delicious chicken and vegetable mixture. For the top crust, brush the edges of the dough with a light egg wash (made from one egg mixed with a tablespoon of milk). Place the top crust over the filling, folding the excess dough under itself along the rim of the dish and crimping the edges to seal. Finally, brush the entire surface of the top crust with more egg wash to achieve that beautiful golden finish, and cut a small “X” in the center of each top crust to allow steam to escape during baking, preventing a soggy crust.
- BAKE TO PERFECTION: Place your assembled individual chicken pot pies on a baking sheet (to catch any potential overflow) and bake them in a preheated oven at 425°F (220°C) for 30-35 minutes, or until the crust is wonderfully golden brown and the filling is bubbly. Once baked, let the pies stand for about 10 minutes before serving. This allows the filling to set slightly, making them easier and safer to enjoy.
Serve these delectable individual chicken pot pies with a simple side like roasted cabbage wedges or a fresh garden salad to complete your comforting meal. The contrast of the warm, rich pie with a crisp, cool salad is truly delightful. Enjoy every single bite of this homemade goodness!
Frequently Asked Questions (FAQs)
Can I make one larger pot pie instead of individual chicken pot pies?
Absolutely! This versatile recipe can easily be adapted to make a single, larger 9-inch pot pie. Instead of the smaller dishes, simply cut your dough to fit a 9-inch baking dish. The baking time might need to be adjusted slightly; typically, a larger pie will require an extra 10-15 minutes in the oven, or until the crust is golden brown and the filling is bubbly and heated through.
Can I use fresh vegetables instead of frozen?
Yes, you can! If using fresh vegetables (like diced carrots, peas, corn, green beans, or even diced potatoes), it’s best to blanch or lightly sauté them until they are tender-crisp before adding them to the filling. This ensures they cook thoroughly in the pie and don’t make the filling watery. For example, carrots and potatoes might need 5-7 minutes of boiling, while peas and corn can be quickly blanched for 1-2 minutes.
Can I prepare the filling ahead of time?
Yes, the chicken pot pie filling can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. When you’re ready to bake, simply warm the filling slightly (it will thicken as it cools) before assembling the pies, then proceed with the recipe as directed.
Can I freeze individual chicken pot pies?
You have a couple of options for freezing!
- Unbaked: Assemble the pies in freezer-safe ramekins or baking dishes (foil pans work great). Wrap them tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. When ready to bake, remove the foil and plastic, brush with egg wash, cut steam vents, and bake from frozen at 400°F (200°C) for 50-70 minutes, or until golden brown and bubbly.
- Baked: Bake the pies as directed, then let them cool completely. Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Reheat in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through.
What kind of chicken should I use?
Any pre-cooked chicken works well! This recipe is fantastic for using up leftovers from a roasted chicken or turkey. A store-bought rotisserie chicken is also a fantastic shortcut. If cooking chicken specifically for this recipe, simply boil or bake boneless, skinless chicken breasts or thighs until cooked through, then dice them into bite-sized pieces.
More Comforting Chicken Dinner Ideas:
If you’re a fan of comforting chicken dishes, you’ll love exploring these other delicious recipes from our kitchen:
- Creamy Chicken and Rice Casserole: A classic one-pan meal that’s hearty and satisfying.
- One-Pot Creamy Garlic Chicken: Simple, flavorful, and perfect for a quick weeknight dinner with minimal cleanup.
- Chicken Dumpling Casserole: All the flavors of chicken and dumplings in an easy casserole form.
- Cornflake Chicken Tenders: Crispy, crunchy, and a kid-friendly favorite that adults will love too.
- One-Pot Spinach Creamy Chicken Pasta: A delicious and convenient pasta dish that cooks all in one pot.
Individual Chicken Pot Pies
Author: Jaclyn
Ingredients
- 4 Tablespoons butter
- 4 Tablespoons all-purpose flour
- 1-3/4 cups chicken broth
- 1.5 cups half and half or milk + 1 Tbsp milk divided (1 Tbsp for egg wash)
- 2 cups cooked chicken diced
- 2 cups frozen mixed vegetables thawed
- ½ tsp. poultry seasoning
- ½ tsp. salt
- ¾ tsp. thyme
- 1 box (containing 2-9” circles) refrigerated pie dough, at room temperature
- 1 large egg
Instructions
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Preheat your oven to 425°F (220°C). Prepare three 6-inch baking dishes (or ramekins) by spraying the sides and bottom generously with non-stick cooking spray to prevent sticking and ensure easy removal.
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In a small saucepan or pot, melt the 4 Tablespoons of butter over low heat. Once melted, gradually stir in the 4 Tablespoons of all-purpose flour. Whisk continuously for 1-2 minutes until a smooth paste forms. This paste is called a roux, and it’s key for thickening our sauce.
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In a separate medium pan, bring the 1-3/4 cups of chicken broth to a gentle boil. Reduce the heat to medium-high. Add the roux, a tablespoon at a time, to the simmering chicken broth. Continuously whisk as you add the roux to prevent lumps and ensure the mixture thickens smoothly. Continue whisking until the broth mixture begins to thicken to your desired consistency – it should be coating the back of a spoon.
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Gradually add 1.5 cups of milk or half and half to the thickened broth, a little at a time, continuing to stir over the heat. Keep stirring until the mixture is smooth and has a creamy, pudding-like consistency. Be careful not to let it get too thick at this stage, as it will continue to thicken slightly when baked in the crust. If it becomes too thick, you can always add a little more milk or broth to thin it out to your preference.
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Remove the pan from the heat. Stir in the 2 cups of diced cooked chicken, 2 cups of thawed frozen mixed vegetables, ½ tsp. poultry seasoning, ½ tsp. salt, and ¾ tsp. thyme. Mix well to ensure all ingredients are evenly distributed and coated in the creamy sauce. Set the filling aside while you prepare the crusts.
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Unroll the refrigerated pie dough onto a lightly floured surface. Gently roll the dough out slightly to make it a bit larger and more pliable. Using one of your 6-inch baking dishes as a template, cut out three circular pieces of dough to fit the bottom of each dish. You might need to gather and re-roll dough scraps to get enough for all the bottom crusts. Carefully place one piece of dough into the bottom of each prepared baking dish, pressing it gently to fit.
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For the top crusts, cut out three more circular pieces of dough, ensuring they are approximately one extra inch larger in diameter than the top of each dish. This extra inch will allow for folding and crimping later.
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Generously fill each dish about ¾ full with the prepared chicken and vegetable filling. Do not overfill, as the filling will bubble up during baking.
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Prepare an egg wash by lightly whisking the 1 large egg with 1 Tablespoon of milk using a fork. Brush a small amount of this egg wash around the edges of each top crust piece. Carefully place these egg-washed top crusts over the filled dishes, egg-wash side down, to help them adhere to the bottom crust or the edge of the dish.
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Fold the edges of the top crust pieces under by about ¾ inch, pressing them firmly onto themselves or against the rim of the baking dish. Crimp the edges with a fork or your fingers to create a decorative seal. Brush the entire surface of each top crust with the remaining egg wash for a beautiful golden-brown finish. Using a sharp knife, cut a small “X” or a few slits in the center of each top crust. This is crucial for allowing steam to escape, which prevents the crust from becoming soggy and helps it crisp up.
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Place the baking dishes on a baking sheet (to catch any potential drips) and transfer to the center rack of your preheated oven. Bake for approximately 30-35 minutes, or until the tops are beautifully golden brown and the filling is bubbly. Let the individual chicken pot pies stand for at least 10 minutes before serving. This allows the filling to set and prevents burns from the hot, molten interior. Serve warm and enjoy!
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