Name: Individual Chicken Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 8 oz. rotisserie chicken (shredded); 2 medium red potatoes (diced); 1 c. diced carrots; 2 celery stalks (diced); 1/3 c. onion (diced); 1 c. frozen peas; 1/4 c. butter; 1/3 c. flour; salt and pepper to taste; 2/3 c. milk; 1 3/4 c. chicken broth or stock; pie crust

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These individual chicken pot pies bake up quickly for the perfect weeknight comfort meal! I love dinners that warm the home and warm the body on a cold winter day and these individual chicken pot pies do just that.

This chicken pot pie recipe is a perfect way to get kids to eat vegetables!

Filled with a mixture of fresh and frozen vegetables, rotisserie chicken, and a homemade cream sauce, they are hearty and one of my favorite easy meals with vegetables. I used to make my sauce with cream of chicken soup, but over the years, I’ve really grown to love homemade sauces and am not intimidated by roux sauces like I had been in the past because they are really easy. It definitely gives it more of a made from scratch taste.

These individual chicken pot pies bake up quickly for the perfect weeknight comfort meal! I love dinners that warm the home and warm the body on a cold winter day and these individual chicken pot pies do just that.

Not all vegetables are in season so I like using a combination of fresh and frozen vegetables in my chicken pot pie recipe. I picked up several packages of vegetables on my last trip to Walmart. Use my measurements as a guide and substitute your favorite vegetables if you wish.

Individual Chicken Pot Pie Recipe

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Ingredients:

8 oz. rotisserie chicken, shredded
2 medium red potatoes, diced
1 c. diced carrots
2 celery stalks, diced
1/3 c. onion, diced
1 c. frozen peas
1/4 c. butter
1/3 c. flour
salt and pepper to taste
2/3 c. milk
1 3/4 c. chicken broth or stock
pie crust

Add potatoes, carrots, and celery to a medium stockpot. Add just enough water to cover and bring to a boil. Reduce heat and simmer 15 minutes, or until potatoes are fork tender. Drain.

Add butter and onions to a saute pan. Cook until onions are translucent. Add flour and salt and pepper and stir until combined.

Add milk and chicken broth (slowly) and whisk until completely incorporated. Simmer on low heat until sauce thickens.

This chicken pot pie recipe is comfort food at its finest. I love dinners that warm the home and warm the body on a cold winter day. These individual chicken pot pies do just that.

I didn’t simmer the peas and chicken with the other vegetables because they just need to be heated, not cooked. Pour cream sauce over all vegetables and chicken and stir.

Ladle the chicken pot pie filling into 8 oven-proof ramekins.

Roll out pie crust (store-bought or homemade…I won’t judge, but if you want homemade here is my favorite recipe). Cut out circles the same size as your ramekins.

Sprinkle the chicken pot pie crust with seasoning salt and bake @ 425 degrees for 30 minutes or until crust is golden brown. Cool 15 minutes before serving.

These individual chicken pot pies are crunchy on the top and warm and creamy inside.

These are absolutely delicious and a family favorite They are also a great way to incorporate vegetables into our weekly menu. I hope you enjoy them too!

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Here are 3 more easy weeknight dinner ideas!

Sheet Pan Fajitas

Stroganoff Loaf

Easy Chicken Chow Mein