These Individual Chicken Pot Pies are easy to make, stuffed with chicken, carrots, and celery, and topped with a delicious flaky buttermilk crust.
Chicken pot pie is one of my favorite meals. It’s everything warm and comforting about food all wrapped up in a flaky pie crust. The thing is though, they’re kind of big. And messy. And did I mention big? When you’re not cooking for a family, there’s no way you are finishing one off unless you are eating leftovers for days, which is just not my thing.
Whelp, problem solved: Let’s make some Individual Chicken Pot Pies!
This recipe is super scalable, so you can follow this recipe exactly and make 2 individual pot pies or you can scale up to make 12, making them perfect for quiet nights in or serving a small crowd.
Bonus: you can customize them to your heart’s content. Like peas? (Ew. Gross. I don’t.) Add some peas. Like corn? Throw some corn in there. Don’t feel like making your own pie crust. You can totally cut down a store-bought crust or use puff pastry over the top instead.
(Though I will say, if you have a couple minutes and some buttermilk, you should absolutely follow the recipe as written and make your Individual Chicken Pot Pies with My Favorite Buttermilk Pie Crust to go on top. It’s so flaky and the easiest pie crust to make and work with! )
The pot pie filling is a simple mix of carrots, celery, and chicken simmered in chicken broth. It takes only a few minutes to throw them together, then you let that simmer away, make a tasty chicken gravy and stir everything together, and boom. Perfect pot pie filling so good you’ll probably be tempted to just eat that and call it a night.
Pop the mixture into some ramekins, roll out some dough, lay, bake, and eat. When you’re done, you have a perfectly portioned serving of the world’s best comfort food sitting in front of you.
You Might Also Enjoy
- Easy Baked Ziti
- Homemade Shepherd’s Pie
- Easy Slow Cooker Beef Ribs
- Chicken Pot Pie Soup
- Small-batch Chocolate Chip Cookies
You’re probably going to have some pie scraps left after making these pies. Check out my post, What to Do With Leftover Pie Dough, for some fun ideas to use up the extra!
Individual Chicken Pot Pies for Two
Ingredients
Special Equipment
Pie Crust Top
- 1/4 batch My Favorite Buttermilk Pie Crust divided in two and chilled (store-bought works too)
Pot Pie Filling
- 10 ounces (about 1) boneless skinless chicken breast cubed
- 1 cup sliced carrots
- 1 cup sliced celery
- 1/4 cup diced onion
- 2 cups chicken broth
- 2 tablespoons (1oz) butter
- 2 tablespoons all-purpose flour
- 1/3 cup milk (any percentage)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
Prepare Ingredients
- Prepare pie crust. At the end of the chilling time, start the pot pie filling. (If using store-bought, frozen crust, remove from freezer so you will be able to cut it.) Preheat your oven to 425°F and line a baking sheet with foil.
Pot Pie Filling
- In a medium pot, combine cubed chicken, carrots, celery, onion, and chicken broth. Bring to a simmer over medium-high heat and cook for 15 minutes, until chicken is cooked through and vegetables are just fork tender.
- Drain chicken broth into a separate container (do not discard).
Make Gravy
- Measure out 1 cup of reserved broth (you can discard the rest) and 1/3 cup milk. Set them next to the stove.
- In a medium saucepan, over medium heat, melt butter. Whisk in flour and cook until flour is golden, 30 seconds to 1 minute.
- Slowly whisk in broth and milk, whisking out any lumps as they form. Cook, stirring constantly, until mixture thickens and begins to bubble, 2 to 5 minutes.
- Remove gravy from heat, stir in salt and pepper and chicken and vegetable mixture, and divide between 2 12-ounce ramekins.
Assemble
- Allow chilled dough to sit at room temperature for about 5 minutes to soften slightly so you can roll it out without it cracking.
- While your dough sits, make the egg wash. In a small bowl, whisk together egg and milk, and set aside.
- On a well-floured surface, roll out the first disk to 1/8-inch thick and drape over the first filled ramekin. Trim the extra, leaving about 3/4-inch overhang. Gently press the edges over so the dough drapes over the sides slightly (it won't sit flush). Use a sharp-tipped serrated knife to cut a couple slits in the top for steam to escape.
- Repeat with the second crust and ramekin. Brush egg wash over the top of the pie crusts.
- Place ramekins on your prepared baking tray and bake for 15 to 20 minutes until tops are golden and filling inside is bubbly.
- Cool for at least 5 minutes before serving. Enjoy!
Notes
This post contains affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Liz says
This is a lovely recipe for chicken pot pies just like grandma made. The only quibble I have is about the broth. Don’t throw away any broth, ever. If you have time reduce the broth to a cup, which will increase flavor. If you don’t then freeze it in a ziplock bag or plastic container. I keep a container in the freezer and add to it any time I have leftover broth or stock.
Leslie Overholt says
I wanted to try a chicken pot pie recipe that didn’t require eating left overs for days since there’s only two people on my house, and low and behold I came across this one on a google search and it is the most delicious pot pie I’ve ever tasted in my life. It’s the perfect sizing and the taste is overall delicious. I used premade crescent roll dough for the crust and it’s a real game changer! So buttery and yummy. I highly recommend this to everyone looking for a recipe for individual meals!
Tracy says
Thanks, Leslie! So glad it worked out for you!!
Jennipher Williams says
Thanks for posting, both of you. I wanted to make a couple of pot pies or one small pie for just me and the hubby, and BAM! I came across this in a Google search. Dinner for tomorrow it will be!
Laurel says
This was a really good base recipe. I can’t rate the crust, because I used my own. However, the amount of filling this made was PERFECT. The reason for the four stars is because I felt it lacked seasoning. I added garlic and thyme, as well as Worcestershire a tiny dash of Tobasco and to the gravy. I used leftover turkey, but will use chicken when I make it again.
Joe says
Delicious. Roasted my chicken with a Cajun seasoning mix (homemade) and cubed. Used some green pepper and peas instead of corn. Great taste and very filling! Perfect with a salad. Will add to my rotation
Tracy says
So glad you enjoyed it, Joe!
Sara says
We made these last night and they were great. Used refrigerated pie crust. Added potatoes and corn. We both really enjoyed them. Thanks for a yummy recipe.
Tracy says
So glad you both enjoyed them, Sara!
Jo says
This recipe is hands down a MUST TRY (and you MUST use Tracy’s buttermilk crust!!)
My tips:
No buttermilk? Add a good squeeze of lemon juice to full cream milk and leave it out at room temperature for about 30 minutes.
I added fresh rosemary on top of the crust just after the egg wash *chef’s kiss*
Tracy says
Thanks, Jo!! I’m so glad you enjoyed the recipe!!!
Jean says
Super delicious recipe! Thank you!
Also the buttermilk in the pie crust is genius! So light and the taste is just better than a regular pie crust.
Dena Taylor says
Gulp … I’m trying this today!! Instead of making the pie crust though .. I have some tart shells that I’m going to roll out instead. I’ll tackle the pie crust tomorrow or Friday and do the dutch apple gallete. I’m going to split the dough and keep 1/2 for a couple days but I’ll make the inside for both and then both of the crusts will be fresh baked right before I eat them 🙂
Tracy says
Hope you enjoy them, Dena!!
Jean says
Perfect meal for a relaxed (at last),chilly, gray evening! Haven’t had this kind of weather in LA for a long time! We are ready for the cool, and for the comfort food. Thank you!
Tracy says
So glad you enjoyed it, Jean!!