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.
Beth says
Curious, if you could use 2 ingredient dough…self rising flour and greek yogurt…what do you think…
Tracy says
Hi Beth. I feel like this would give you more of a chicken and dumplings vibe than pot pie, and I’m not sure how satisfying a thin layer of that sort of dough would be over the top of the filling. You could definitely try it though if you want to experiment. If you do give it a try, please let me know how it turns out!
Nicole says
How would you go about using puff pastry as referenced in your article above? I have an unopened package and was hoping I could use that for both top and bottom crust for these. They sound delicious!
Tracy says
Hi, Nicole. I’ve never used puff pastry for a bottom crust, but if you want to do it, you’ll need to blind bake it first to ensure it crisps up. If you just want to do a top crust, it’s really easy. Just cut the puff pastry down to the appropriate size, brush with egg wash a bake the pot pies according to the pastry package instructions until the pastry is puffed up and golden. Hope that helps!
Olivia says
Question for you— I’d like to make this for my fiancé and myself next week, and if I wanted to add potato, how would you recommend going about that? Should I cube the peeled potato and simmer it with the other veggies in broth, or will it need some measure of pre-cooking? Thanks in advance! I can’t wait to make this!
Tracy says
Hi, Olivia, it’s generally best practice to start potatoes in cold water and bring everything up to a boil together so the potatoes cook evenly all the way through. I’d probably cook them in a separate pot, cover the potatoes with cold water and a good pinch of salt and then simmer until the potatoes are just barely fork tender, maybe 8-ish minutes depending on their size. But if you don’t want to dirty another pot, you can definitely cook them with the broth/other vegetables. Just toss them in when there’s about 8 minutes left on the timer. Hope that helps and you enjoy the pot pies!!
Olivia says
Made this tonight. I’ll be the first to admit that I took the long way ‘round— I made my own broth, my own pastry (a top and bottom crust, no less), and I added frozen peas and corn, potato, garlic, and fresh rosemary. It was a big time investment, the way I did it. However… it was so worth it. This recipe is absolutely fabulous. This is truly one of the best meals I’ve ever made. Rich, hearty, filling, and indulgent. I can not recommend this highly enough. If you can make your own broth, I recommend it for further personalization and I think it does make a big difference in the final product. I did need about 10 minutes more in the oven, and ended up switching the broiler on “low” to really brown the top crust, but that could just be my oven; I rent my home, and don’t believe it’s the highest quality appliance. A tiny complication. Totally worth it. Bravo!
Tracy says
Bravo to you, Olivia! Your pot pies sound AMAZING, and I totally agree, homemade broth is so worth it if you can find the time!!
Timothy P. says
We like potatoes in ours as well. Canned potatoes, either purchased or home done, work out great. Already softish and ready to cube and go. Add with the chicken/veggies and it works out nicely. Great recipe….Thank you. I’ve taken over much of the cooking lately and these are a real favorite for those below zero evenings.
Tracy says
So glad you enjoyed it! Thanks for the tip about the potatoes!
Sharon Kramer says
Cooking for two is just a pain in the butt when he wants only beef and I prefer chicken or fish. So I bought individual “mini-pie” sized Corelle dishes. Filled one set with chicken, peas, carrots, and chicken gravy mix. The other with beef cubes, peas, carrots, and beef gravy mix. Both gravies out of a jar. Topped ’em with pieces of Pillsbury crescent rolls so I wouldn’t have to fool with dough and – Voila! Pop them into the freezer sealed in a zip-lock bag – dinner is ready in 15 minutes to heat the inside and brown the crust.
Tracy says
Thanks for the tip, Sharon!
Rose says
So I just made this for a second time. Still amazing!!! One thing, I DEFINITELY recommend you use the buttermilk pie crust. I used a different dough recipe this time because I didnt have any buttermilk and it was not the same. The buttermilk dough was incredible. So much better with the buttermilk dough. And this recipe is definitely going to become a staple in my household.
Tracy says
Thanks, Rose! I’m so happy to hear you’re a fan of the buttermilk crust, because it really is a favorite of mine!
Rose says
This recipe was fantastic! I tried to keep it as true to how it is written as possible, but I did use chicken thighs instead and made three 5-inch pies with a little filling and crust left over (I made the whole pie crust recipe). I am very happy with how it came out. Next time I’m going to make the crusts ahead of time because it took me a long time from start to finish.
Teresa says
How long would i need to bake it if I made the 6-7 inch pie with a bottom and top crust? Would I want to blank bake the bottom crust before filling, topping and final bake?
Tracy says
Hi, Teresa, no need to bake the bottom crust before filling. Assemble and bake for 25-30 minutes, and you should be good!
Josephine Wright says
Hi! I am pumped to try out this recipe. I have a question regarding timing… Can I prepare the pies earlier in the day, leave them in the fridge for 4-5 hours and then pop them in the oven? Thanks.
Tracy says
Hi, Josephine, you can definitely make these in advance, but I worry that sitting on top of the hot filling the butter in the crusts would melt and the crusts would start to fall apart. So I would either chill the filling before assembling or make everything, shape the tops (store in a bag with a sheet of parchment paper between), and then put the crust on right before baking. Hope that helps!
Shelley says
I’m wanting to make these for my girls book club dinner. Any suggestions on what to serve it with? Also, if I’m wanting to put the ramekin on a dinner plate, I don’t have much room for anything else. Any suggestions on how to serve? Silly questions, but display is not my specialty
Tracy says
Hi, Shelley, if I’m serving pot pies with a side, I like either roasted or steamed veggies like Brussels sprouts or green beans. A lot of other people also serve something carb-y with it, mashed potatoes, bread, or corn bread. And totally not a silly question! I always feel like pot pies are a self-contained meal, so I only ever add sides when serving for guests. 🙂
Tammy says
I totally know this is years later, but I grew up eating pot pie over rice and have introduced that to many people who bender heard of it and have loved the combination.
Dominic Quiros says
I’m a first time pot pie maker. Everything was going great until my pie crust started to break after brushing over the egg/milk mix. Any tips for how to avoid that in the future?
Tracy says
Hi, Dominic. Sorry to hear your crust fell apart on you! Crust can fall apart when it’s rolled too thin or gets too warm. Next time, make sure you are rolling it out no thinner than 1/8 inch (I actually use a ruler when I’m working with dough), and try to work quickly so the dough is not sitting on the hot pie filling too long before brushing with egg wash and going into the oven. Hope that helps!
CJ DeMeulenaere says
Hey Tracy…helpful hints. We used to make dog treats..rolled dough with cookie cutter shapes. Anyway, home improvement stores sell various sizes dowel rods (wood). Buy 1/8 or 1/4 or 1/2″ ones, depending on what you’re making. Put rods on each side of cutting board or counter, disc of dough between. Make sure rods are no more than width of rolling pin. Roll dough so you are rolling over rods..make sense? Dough will only roll to that thickness…saves measuring. Wash rods right away..just hot water & scrubee sponge. Works great! Making pies tonight..will be back to comment!
Tracy says
Thanks for the tip! I have a rolling pin someone gave me with changeable bands on the sides that functions in a similar way. I agree, sometimes it’s really nice to be able to roll dough without the measuring or guesswork.
Hope you enjoy the pot pies!
K. J. says
Going to try tonite but I’m wanting to have a crust for bottom as well,so I think I’ll just make a little bigger so I can overlap it on top. Will the cook time be the same as yours or longer?
Tracy says
It should be the same. I’ve never made these minis with a bottom crust, but when I make this recipe as a full-size pot pie, it takes the same amount of time whether it’s double or single crust. Hope you enjoy them!
Lizzi says
I tried it with a bottom crust tonight. I blind baked the bottom for about 15 min. and then followed your recipe otherwise (mostly). The only thing was, I think I probably should have blind baked a little longer and without the baking beads… The dough was still raw on the bottom and had to do an extra 10 min (with foil over the top to avoid burning).
Tracy says
Thanks for the detailed comment, Lizzi! It’s super helpful for people who want to do a double crust in the future!
Howard Brill says
I just made this, but changed just a bit. WOW was it good. Best I have ever had or made
Howard Brill says
I also would like to print it, but can’t. Can you help?
Tracy says
There’s a print button under the photo of the recipe that will give you a clean, easily printable version. If you tried that and it didn’t work, shoot me an email: tracy@bakingmischief.com, and I’ll email you a PDF. 🙂
Tracy says
So thrilled to hear, Howard!
Heide says
What are your thoughts on freezing these? How quickly should you use them? And would you cook them first or feeze them prior to cooking? Sorry for the crazy question!
Tracy says
Hi Heide, sorry, I missed this comment! I don’t usually freeze this recipe, but my sister does all the time, so I asked her what she does. She said she freezes them after cooking and just microwaves them to reheat, preferably uncovered because it keeps the top crispier. You can also reheat it in the oven with foil over the top so the crust doesn’t burn. They should be fine in the freezer for up to 2 months. Hope that helps!
Tanya B says
I made these in the past a couple times and its a win win for everyone. we have leftover turkey from thanksgiving that’s been in the freezer. thawed out for Easter and now going to use that meat in this recipe. I was so glad you answered this question in the comments. Thank you!
Diane says
I made these tonight for dinner so delicious. I added some fresh thyme to the gravy.
Tracy says
Mmmm that sounds good. I’m so glad you enjoyed them!
Kaye says
I’m making these perfect little Chicken PP’s for hubby and I for our Sunday Dinner. I can’t tell you how great it is to find this site, most of the recipes look great for the two of us. Hubby is a little picky, but most of these can be used as is or tweaked just a bit to suit him!!
Sure beats trying to reduce recipes for 12 to only 2. Thank YOU!!
Tracy says
Thank you, Kaye! I hope you both enjoyed them!!
Kathleen Holmes says
What and I’m making 12 of them?
Jean says
Hi, I’m a newcomer to ur blog and love it. But don’t you mean a 12 ounce ramekinfor this pot pie, not 12 inches? Later in the recipe it says 9 inches, you probably mean 9 ounces, right? Just a little boo boo, the recipe looks great!
Tracy says
Yuuuup. Thanks for catching that!!