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These Individual Chicken Pot Pies are easy to make, stuffed with chicken, carrots, and celery, and topped with a delicious flaky buttermilk crust.

Individual Chicken Pot Pies for Two

Individual Chicken Pot Pies are easy to make, stuffed with chicken, carrots, and celery, and topped with a delicious flaky buttermilk crust.
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 2
Calories 558kcal
Author Tracy


Special Equipment

Pie Crust Top

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


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.


  • 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!


If you don't own 12-ounce ramekins, you can make these mini pot pies in oven-safe mugs or make a single 6-inch pie (if making a single 6-inch pie, don't divide the pie dough when you make it since you will only need a single piece of dough to cover the pie). If you'd like to make a 9-inch pie, double the recipe.
Approximate nutritional information assumes 30% dough waste and was calculated using 2% milk. For the most accurate information, use your favorite nutrition calculator to input your exact ingredients.


Calories: 558kcal