These easy individual chicken pot pies are perfect for a cozy meal! They’re packed with tender chicken and veggies, all wrapped in a flaky crust that’s too good to resist.
I love making these whenever I’m feeling a bit under the weather. They’re like a warm hug in a bowl! Plus, they’re super simple, so I can whip them up without breaking a sweat.
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness to the filling. If you’re looking for a lighter option, try using olive oil or vegan butter. Just remember that this will change the flavor slightly!
Vegetables: Carrots, peas, corn, celery, and onions create a classic flavor combo. Feel free to mix in your favorites; mushrooms or green beans work well too. Remember to keep the texture similar.
Chicken: Cooked chicken is essential here. Rotisserie chicken is a great shortcut, but leftover turkey or even tofu can be used for a vegetarian option. Just make sure whatever you substitute is cooked beforehand.
Thyme: Fresh thyme gives a lovely aroma, but dried thyme will do just fine. You can also experiment with other herbs like rosemary or parsley based on your taste preferences.
Pie Crust: A store-bought crust saves time, but if you’re feeling ambitious, a homemade version can be more flavorful. You could use puff pastry for a flakier texture, too!
How Do You Make the Filling Creamy and Flavorful?
The filling is the heart of your pot pie, so let’s make it yummy! Here’s how to achieve the perfect creamy consistency and flavor:
- Start by sautéing your vegetables lightly in butter. This adds a nice sweetness and depth.
- Make sure to cook the flour for a minute before adding liquids. This removes the raw taste and helps thicken your filling.
- Whisking in the chicken broth and milk gradually will avoid lumps and give you that velvety sauce.
- Don’t rush; let everything simmer until nice and thick. The cooling process will also help it set later.
- Season generously with salt, pepper, and thyme! Taste as you go to get it just right.
Easy Individual Chicken Pot Pies for One
Ingredients You’ll Need:
- 1 tablespoon unsalted butter
- 1 small carrot, peeled and diced
- 1/4 cup frozen peas
- 1/4 cup frozen corn kernels
- 1 small celery stalk, diced
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup milk
- 1/2 cup cooked chicken, shredded or diced
- Salt and pepper, to taste
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- 1 sheet refrigerated pie crust or puff pastry (enough for one small pot pie)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, and then about 20-25 minutes to bake. In total, you can have your delicious individual chicken pot pie ready in about 35-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures your pot pie bakes perfectly and gets that golden-brown crust you love.
2. Cook the Vegetables:
In a small skillet, melt the butter over medium heat. Add the diced carrot, celery, onion, and garlic. Sauté these until they start to soften, which should take about 5 minutes. Enjoy the lovely aroma filling your kitchen!
3. Make it Creamy:
Next, stir in the flour and cook it for about 1 minute. This helps eliminate any raw flour taste. Then, slowly whisk in the chicken broth and milk, stirring continuously until the mixture thickens—this should take about 2-3 minutes.
4. Combine the Filling:
Now it’s time to add the fun stuff! Throw in the peas, corn, cooked chicken, thyme, salt, and pepper. Stir well to combine everything and warm through for another minute or so. Once it’s all mixed, remove it from the heat.
5. Prepare the Pie Crust:
On a lightly floured surface, roll out your pie crust. Cut a circle that’s large enough to fit over your individual baking dish (like a ramekin) with a little extra to hang over the edges.
6. Assemble the Pie:
Spoon your delicious chicken mixture into the baking dish. Then, carefully lay the pie crust over the filling. Press the edges to seal tightly and cut a few small slits in the top crust to let steam escape.
7. Egg Wash and Bake:
Brush the top crust with the beaten egg. This gives your pot pie a beautiful golden color. Place it in the preheated oven and bake for 20-25 minutes, or until you see that lovely golden-brown color and the filling is bubbly.
8. Cool and Enjoy:
Let your chicken pot pie cool for a few minutes before serving—trust me, it’ll be worth the wait! Dig in and enjoy your comforting creation!
Frequently Asked Questions
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works wonderfully in this recipe. Just make sure it’s cooked and shredded or diced before adding it to the filling. It’ll give the pot pie a festive twist!
What Can I Use if I Don’t Have Pie Crust?
If you don’t have pie crust on hand, you can use puff pastry, biscuit dough, or even mashed potatoes as a topping. Just adjust the baking time according to the topping you choose so it cooks properly!
How Do I Store Leftover Pie?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) until heated through, or microwave it for a quicker option.
Can I Make This Recipe Vegetarian?
Yes, for a vegetarian version, simply omit the chicken. You can add more vegetables like mushrooms or zucchini, or use plant-based protein to keep it hearty and satisfying!
