Chicken Pot Pie

5 from 4

Stuffed with a perfectly seasoned creamy vegetable and chicken filling, and topped with a flaky crust, this Easy Chicken Pot Pie recipe is the ultimate comfort food in individual serving sizes!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Keyword: easy chicken pot pie, homemade chicken pot pie, mini chicken pot pies

Servings: servings

Ingredients

5 tablespoons butter
1 small onion , diced
1 celery rib , trimmed and diced
1 3/4 cups frozen peas and carrots , thawed and patted dry
2 cloves garlic , minced
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
1 3/4 cups low-sodium chicken broth
2/3 cups whole milk
1 1/2 cups cooked chicken breast , cut into very small 1/2-inch cubes (just a touch bigger than the carrots)
1 refrigerated, rolled, unbaked pie crust (from a 15 ounce package)
1 egg , beaten with 2 teaspoons water to make an egg wash

Instructions

Preheat oven to 425 degrees F.
In a large skillet, melt the butter over medium-high heat. Stir in the onion, celery, and peas and carrots; season with the salt, pepper, garlic powder, and thyme. Cook for about 3 minutes until vegetables are tender and onions are soft and translucent. Add in the garlic and cook until fragrant, 20 seconds.
Stir in the flour until dissolved and cooked off.
Slowly pour in the chicken broth and milk. Simmer over medium-low heat, stirring frequently, until thick, about 5 minutes. Add in the cooked chicken pieces. Remove from the heat.
Set 4 (5-inch) ramekins on a large, rimmed baking sheet.
Divide the mixture among the ramekins.
Roll out 1 sheet of pie crust, cut into quarters, and lay pieces on top of the ramekins. Seal edges and trim excess dough. Brush the tops with egg wash, then make 2 small slits in each so steam can escape.
Bake until crusts are golden brown and the filling is bubbly, about 30 minutes. (Watch carefully and tent with foil the last 10 minutes of baking if crust is over-browning.)
Remove from oven and allow the pot pies to cool for 10 minutes or so before digging in. Serve and enjoy!

Notes

Use rotisserie chicken or turkey. Instead of cooking and dicing a chicken breast, you can easily make these with rotisserie chicken. You can also swap the chicken for leftover turkey, if preferred.

Make it vegetarian. Omit the chicken and double up on the veggies. If you don't like peas and carrots, no worries. You can add any type of vegetables you want like broccoli, cauliflower, or green beans.

Make a regular-sized pot pie. If you prefer to make one big pot pie instead of 4 mini pot pies, just transfer the filling to a 9x9 baking dish and add strips of pie crust across the top.

Nutrition