Easy Individual Chicken Pot Pie Recipe | Our Table 4 2 (2024)

This easy homemade individual chicken pot pie recipe makes two individual pies inside of ramekins using left-over rotisserie chicken (or cook a single boneless, skinless chicken breast right in the sauce!) and a store-bought crust. It's flavorful, fast, easy and full of creamy pot pie filling with a tender flaky crust.

Pam's Best Tips

When cooking for two, I opt to make two individual pies in ramekins. Using rotisserie chicken and a store-bought pie crust makes this super easy with little effort. In fact, the longest step is the hands-off bake time in the oven.

No Rotisserie chicken? No problem. Cook a single boneless, skinless chicken breast right in the sauce, which imparts layers of flavor and also saves time on clean up.

We par-bake the crust on a baking sheet to avoid it getting soggy and prevent it collapsing into the filling.

And for other recipes that use leftover rotisserie chicken try Broccoli and Chicken Pasta casserole, Chicken and Dried Cherry Salad, or Spring Roll in a Bowl.

Let’s Get Started!

What you'll need

Let’s talk about the ingredients you’ll need to make these mini or individual pot pies.

• Store-bough refrigerated Pie Crust - I actually worked on the Pillsbury pie crust business (yes, it was years ago) and after gathering feedback from thousands of consumers, I am firmly in the camp of “why make your own when Pillsbury does it better”. For this recipe you will most likely use both of the pie crusts that come in the box. Simply unroll and cut to the size of your individual pot pie dish and you are ready to make the filling!
• Unsalted butter
• Carrots, onion and celery – I stuck with these traditional vegetables to make the filling
• Salt and pepper
• Garlic cloves – please use fresh garlic as this brings a nice flavor when we sauté the carrots, onion and celery.
• Fresh thyme
• All-purpose flour – this is our thickening agent for the filling. To keep this gluten-free you can substitute corn starch.
• Low-sodium chicken broth – I have recently become a big fan of Bonafide Chicken Bone Broth. It’s found in the freezer aisle near other natural foods. Another top choice for me is to use Better than Bullion. They have a low sodium option that works well in this recipe.
• Heavy cream – yep. This is what makes this filling so creamy – the cream!
• Soy sauce – bringing flavor complexity to the filling.
• Left-over Rotisserie Chicken - No leftover chicken? No worries! Grab a boneless, skinless chicken breast and we will cook this right in the filling. Saving on time and clean up.
• Frozen peas
• Fresh parsley
• Fresh squeezed lemon juice – please juice a lemon. It really adds a bright fresh citrus note to the filling.

See recipe card for quantities.

Best individual chicken pot pie dishes

We use two oven safe 12-ounce ramekins or oval bowls to make this dish. If you don't own any, you can use 2-cup mini loaf pans, cutting the crust to fit.

How to make

Now that we have covered the ingredients and dishes you need to make this homey dish, let’s start cooking.

Cut the pie crusts. Unroll the dough on a parchment paper -lined baking sheet. Use 12-ounce oven safe ramekin as guide to cut out 2 rounds of dough.

Crimp out edges. Fold under and crimp outer edge of the dough. Now, cut 3 vents in center of each crust.

Par-bake the pie crusts. We will bake at 450 degrees F until crusts begin to brown and no longer look raw.

Sauté Vegetables. Melt butter in medium saucepan over medium heat. Add carrots, onion, celery, and ½ teaspoon salt . Cook the vegetables until they are softened and browned. Stir in garlic and thyme, cooking until fragrant, which will take only about 30 seconds. Stir in flour or cornstarch and cook for 1 minute.

See Also

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Add the Broth and Cream. Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. If using rotisserie chicken, use 2 forks to shred the chicken into bite size pieces and set aside.

Need to cook your chicken? Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to plate; let cool slightly. Using 2 forks, shred chicken into bite-size pieces.

Finishing the pot pie filling

Finish the filling. Now, simmer the sauce until its thickened and measures 2 cups, about 5 minutes. Remove the pan from the heat and stir in chicken, peas, parsley, and lemon juice and season with salt and pepper to taste. into oven at 350 fahrenheit

Assemble. Divide filling between ramekins and place parbaked crusts on top of filling. You might have to gently press the crust to fit inside the ramakin..

Bake. Place pot pies on baking sheet and bake at 450 degrees F until crusts are deep golden brown and filling is bubbling. The pies are hot so let them cool for 10 minutes before serving.

How to thicken chicken pot pie filling

If your filling isn't quite thick enough add a bit of cornstarch. In a separate bowl mix 1 tablespoon cornstarch with 1 tablespoon cold water. Once smooth, add it a little at a time into the filling.

Continue to simmer until the filling reaches desired thickness. Now, you are ready to assemble and bake your pot pies.

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What to serve with this easy homemade individual chicken pot pie recipe

Here are a few of my favorite things to serve with Chicken Pot Pie.

Common questions asked about this homemade chicken pot pie recipe

You've got questions...I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.

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