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 cup Half-and-half; 1 cup Low Sodium Chicken Broth; 3 Tablespoons All-purpose Flour; 2 cups Cooked Chicken, Cubed Or Shredded; 2 cups Frozen Mixed Vegetables, Thawed; 1 teaspoon Dried Parsley; 1/2 teaspoons Dried Thyme; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Onion Powder; 1/4 teaspoons Salt; 1/4 teaspoons Ground Pepper; 1 whole Pie Crust

Servings: persons

1 cup Half-and-half
1 cup Low Sodium Chicken Broth
3 Tablespoons All-purpose Flour
2 cups Cooked Chicken, Cubed Or Shredded
2 cups Frozen Mixed Vegetables, Thawed
1 teaspoon Dried Parsley
1/2 teaspoons Dried Thyme
1/2 teaspoons Garlic Powder
1/2 teaspoons Onion Powder
1/4 teaspoons Salt
1/4 teaspoons Ground Pepper
1 whole Pie Crust

1
1.
2
Preheat oven to 400 degrees F. Grease 4 10-ounce ramekins (or a standard pie dish).
3
Set aside.
4
2.
5
In a large saucepan over medium heat, whisk together half-and-half, broth, and flour.
6
Slowly bring to a simmer, whisking continuously.
7
Keep whisking until the mixture is thick, about 5-8 minutes.
8
3.
9
Stir in chicken, vegetables, and all seasonings.
10
Keep warm for several minutes while you get your pie crust ready.
11
4.
12
Unroll your pie crust and cut into 4 pieces.
13
Divide your filling evenly into the ramekins (or put in a pie dish).
14
Drape crusts over the top and fold edges down over rims.
15
Cut a slit into the center of each pie to allow for venting.
16
5.
17
Put in a preheated 400 degrees F oven and bake approximately 25 minutes (35-40 minutes for pie dish).
18
Pie crust should be browned and the filling should be bubbling.
19
6.
20
Remove from oven and cool 5 minutes before serving.

340

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

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 12 ingredients. The key ingredients include: 1 cup Half-and-half, 1 cup Low Sodium Chicken Broth, 3 Tablespoons All-purpose Flour, 2 cups Cooked Chicken, Cubed Or Shredded, 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