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5 from 1 vote

Individual Chicken Pot Pies

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.
Course Main Course
Cuisine American
Keyword mini pot pies, chicken pot pies, individual, quick, easy
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 518kcal


  • 8 oz. rotisserie chicken shredded
  • 2 medium red potatoes diced
  • 1 cup diced carrots
  • 2 celery stalks diced
  • 1/3 cup onion diced
  • 1 cup frozen peas
  • 1/4 cup butter
  • 1/3 cup flour
  • salt and pepper to taste
  • 2/3 cup milk
  • 1 3/4 cup 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.
  • Pour cream sauce over vegetables. Stir in frozen peas and chicken. 
  • Ladle the chicken pot pie filling into 8 oven-proof ramekins.
  • Roll out pie crust. 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.


I didn’t simmer the peas and chicken with the other vegetables because they just need to be heated, not cooked. 


Calories: 518kcal