individual chicken pot pie recipe
The Best individual chicken pot pie recipe
The health benefits aren’t lost on me either. It’s a great way to sneak in extra veggies without making it feel like a chore, and the lean chicken keeps it light enough to enjoy without feeling too heavy. Plus, the homemade crust adds a little extra flavor without a ton of extra calories. I’ve made it for everything from Sunday suppers to holiday dinners, and it always gets rave reviews. It’s a dish that’s easy to customize—swap in whatever veggies you have on hand or adjust the seasoning to suit your taste. It’s the kind of recipe that feels like a little effort, but the payoff is always worth it.
Easy Individual Chicken Pot Pie
A comforting, one-bowl chicken pot pie perfect for a quick weeknight dinner. Creamy tomato-based sauce, tender chicken, and flaky pastry combine for a satisfying meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold water
- 2 boneless, skinless chicken breasts, cut into ½-inch cubes
- 1 cup frozen peas and carrots mix
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 tbsp butter
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 425°F. In a bowl, combine flour, salt, and cold water. Stir until a dough forms. Roll out each dough piece into a 6-inch circle and place on a baking sheet. -
2
In a large skillet, heat olive oil over medium heat. Add chicken and cook until no longer pink (about 5 minutes). Remove chicken and set aside. In the same skillet, sauté garlic in butter until fragrant (1 minute). Stir in tomato sauce and chicken broth. Simmer for 5 minutes. Return chicken to the skillet and add peas and carrots. Cook until heated through (3 minutes). -
3
Spoon filling into ramekins, leaving a ½-inch border. Top each with a dough circle. Trim excess dough, leaving a ½-inch border. Brush edges with water, then fold dough over the filling to seal. Cut slits in the top to allow steam to escape. -
4
Bake for 20 minutes. Reduce heat to 375°F and bake for another 10–12 minutes until golden brown.
🔧Equipment
- Mixing bowls
- Cutting board
- Oven-safe ramekins (4 oz each)
- Knife and fork
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Individual Chicken Pot Pie Works
❓ Frequently Asked Questions About Individual Chicken Pot Pie
How long can I prep the filling ahead of time?
You can assemble the filling (chicken, veggies, and broth) up to 24 hours in advance and refrigerate it. Just transfer it to a single airtight container to avoid breaking up the chunks. If storing longer than a day, freeze it instead—thaw overnight in the fridge before baking.
Can I substitute any of the ingredients for dietary restrictions?
Yes, but keep the texture in mind. Swap the chicken for shredded rotisserie chicken or leftover cooked chicken. For a lighter pie, use a pre-made pie crust or even a store-bought puff pastry. If avoiding gluten, use a gluten-free pie crust—just check the label for cross-contamination warnings.
What’s the best way to reheat leftovers?
For fresh leftovers, bake at 375°F (190°C) for 20–25 minutes until the crust is crisp again. For frozen leftovers, thaw overnight, then bake or microwave in 1–2 minute bursts, stirring halfway. Avoid reheating in a microwave if the crust is too soft—it won’t hold its shape well.
Why does my pie crust sometimes turn out tough?
Tough crust often happens from overworking the dough or using too much flour. If your dough feels sticky, chill it for 30 minutes before rolling. For a flakier crust, chill the pie after assembling for 1–2 hours to let the butter relax. If the crust cracks while baking, trim the edges and bake longer to let it seal.
