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: 4 cups chicken broth; 1 bouillon cube; ½ cup butter; 1 onion, finely chopped; 2 large carrots, cut in 1/2-inch rounds; 1 rib celery, sliced; 3 tablespoons chives, chopped; 2 garlic cloves, chopped fine; salt and freshly ground black pepper; ½ cup all-purpose flour; ¼ cup heavy cream; 3 tablespoons dry sherry; 1 store-bought 2-pound rotisserie chicken, shredded; 1 (7 ounce) bag frozen pearl onions; 1 (9 ounce) box frozen peas; 2 (9 ounce) packages refrigerated pie dough; 1 egg, beaten with 1 tablespoon water

Servings: persons

4 cups chicken broth
1 bouillon cube
½ cup butter
1 onion, finely chopped
2 large carrots, cut in 1/2-inch rounds
1 rib celery, sliced
3 tablespoons chives, chopped
2 garlic cloves, chopped fine
salt and freshly ground black pepper
½ cup all-purpose flour
¼ cup heavy cream
3 tablespoons dry sherry
1 store-bought 2-pound rotisserie chicken, shredded
1 (7 ounce) bag frozen pearl onions
1 (9 ounce) box frozen peas
2 (9 ounce) packages refrigerated pie dough
1 egg, beaten with 1 tablespoon water

1
Preheat your oven to 375 degrees F.
2
In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
3
In a Dutch oven, melt butter over medium heat.
4
Add onions, carrots, celery, chives and garlic, and saute until tender.
5
Season with salt and pepper.
6
Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes.
7
Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas.
8
Bring to a boil then reduce to a simmer.
9
With a ladle, fill 6ovenproof ramekins or bowls with the filling.
10
Place on baking sheet.
11
Sprinkle flour on countertop.
12
Roll out dough an extra inch.
13
Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size.
14
Crimp the dough over the edge of the ramekin.
15
Brush with the egg wash and make 4 small slits on the top.
16
Sprinkle with kosher salt and place on a baking sheet.
17
Bake for 35 minutes.
18
Remove from the oven and serve.

922

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: 4 cups chicken broth, 1 bouillon cube, ½ cup butter, 1 onion, finely chopped, 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