Individual Chicken Pot Pies Recipe

Name: Individual Chicken Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Sized Onion, Diced; 1 Tablespoon Olive Oil Or More If Needed To Saute Onions; 1 bag Frozen Mixed Veggies (16 Oz); 1 whole Rotisserie Chicken; Salt And Pepper, to taste; 4 Tablespoons Butter; 1/2 cups Flour; 2 cups Milk; 1/4 cups Chicken Stock; 2 teaspoons Dried Thyme; 2 Tablespoons Sherry Wine; 1 package Puff Pastry Sheets (17.3 Oz); 1 whole Egg (for Egg Wash)

Servings: persons

1 whole Medium Sized Onion, Diced
1 Tablespoon Olive Oil Or More If Needed To Saute Onions
1 bag Frozen Mixed Veggies (16 Oz)
1 whole Rotisserie Chicken
Salt And Pepper, to taste
4 Tablespoons Butter
1/2 cups Flour
2 cups Milk
1/4 cups Chicken Stock
2 teaspoons Dried Thyme
2 Tablespoons Sherry Wine
1 package Puff Pastry Sheets (17.3 Oz)
1 whole Egg (for Egg Wash)

1
Heat a few drizzles of olive oil in a skillet over medium heat.
2
Add the diced onion and saute.
3
Once onion is translucent add the bag of frozen veggies.
4
Cook veggies until tender.
5
Meanwhile, remove the meat from the chicken.
6
Dice chicken meat into bite sized pieces.
7
Add chicken to the skillet and mix to combine.
8
Season with salt and pepper.
9
Cook just until heated.
10
Remove chicken and veggies from skillet into a large bowl and set aside.
11
Preheat oven to 350F.
12
In a separate pot, melt butter over medium heat.
13
Once melted, whisk in flour (a few sprinkles at a time).
14
Cook flour mixture just until blonde.
15
Whisk in milk 1 cup at a time.
16
Cook until bubbly then add chicken stock, thyme and sherry wine.
17
Cook for 1 to 2 minutes or until thickened (add more milk to thin the sauce if needed).
18
Pour mixture over the chicken and veggies then stir to combine.
19
Roll out the puff pastry.
20
Take a custard cup and use it to trace out your top for the pot pies and set aside.
21
Spray 4 oven safe custard cups with cooking spray.
22
Add pot pie mixture to each custard cup.
23
Top each cup with puff pastry and brush with egg wash (egg mixed with a splash of water).
24
Place custard cups on a baking sheet.
25
Bake at 350F for 30 minutes.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Medium Sized Onion, Diced, 1 Tablespoon Olive Oil Or More If Needed To Saute Onions, 1 bag Frozen Mixed Veggies (16 Oz), 1 whole Rotisserie Chicken, and more.

Yes, Individual Chicken Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Individual Chicken Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions