Individual Chicken Pot Pies Worth Making Tonight

There's something about a chicken pot pie that feels like a warm hug from the inside out. Maybe it's the flaky crust or that creamy filling loaded with tender chicken and vegetables. Whatever it is, these Individual Chicken Pot Pies take that comfort to a whole new level—because everyone gets their own perfect little pie. No fighting over who gets the crispiest crust or the most chicken. Just pure, golden-brown happiness in adorable ramekins.

I remember the first time I made these for my family. My daughter called them "fairy tale pies" because they looked too pretty to eat. Spoiler alert: she ate two. These mini pot pies are perfect for those nights when you want something special without the fuss of a full-sized pie. Plus, they freeze beautifully, which means future-you will thank present-you for making a double batch.

Jump To Recipe

• Why You'll Love These Individual Chicken Pot Pies
• Gathering Your Ingredients
• Building the Perfect Filling
• Assembling Your Mini Masterpieces
• Baking to Golden Perfection
• Tips for Pot Pie Success
• Making It Your Own
• Frequently Asked Questions
• Storing and Reheating Leftovers
• Conclusion
• Individual Chicken Pot Pies

Why You'll Love These Individual Chicken Pot Pies

Let's be real—traditional pot pies can be a bit intimidating. There's the rolling, the crimping, the hoping it doesn't turn into a soggy mess. But these individual versions? They're actually easier. You're working with store-bought pie crusts (no judgment here, we're all friends), and the smaller size means faster baking and more control over that perfect golden finish.

The filling itself is ridiculously good. We're talking tender chunks of chicken swimming in a creamy sauce with mushrooms, carrots, celery, and those sweet little peas. The thyme adds an earthy warmth that makes your kitchen smell like you've been cooking all day, even if you haven't. And here's the best part: you can customize these to use up whatever vegetables are hanging out in your crisper drawer.

These also work brilliantly for meal prep. Make them on Sunday, freeze the unbaked pies, and bake them straight from frozen when you need dinner in a pinch. It's like having a personal chef stashed in your freezer.

Gathering Your Ingredients

Before we dive in, let's talk about what you'll need. The beauty of chicken pot pie is that most of these ingredients are probably already in your kitchen. You'll need cooked chicken (rotisserie chicken is your best friend here), a box of refrigerated pie crusts, and your standard pot pie vegetables: onions, carrots, celery, and mushrooms.

The cremini mushrooms add a lovely depth, but if you're not a mushroom person, just swap them out for more peas or add some green beans instead. For the sauce base, we're using butter, flour, chicken broth, and heavy cream to create that velvety texture everyone loves. Don't skimp on the heavy cream—this isn't the time for milk substitutions unless you want a thinner sauce.

Fresh parsley brightens everything up at the end, and the egg wash gives you that bakery-worthy shine. If you're feeling fancy (or making these for Halloween), grab some candy eyes to turn them into the cutest little mummy pies.

Building the Perfect Filling

The filling is where the magic happens, and it's actually pretty forgiving. Start by melting butter in a large skillet over medium heat. Toss in your chopped onion, carrots, and celery—the holy trinity of pot pie vegetables. Let them cook for about five minutes until the onion starts looking translucent and everything smells amazing.

Next come the mushrooms and garlic. Here's a little trick: don't crowd the pan. If your skillet looks packed, the mushrooms will steam instead of developing that nice, deep flavor. Give them space and let them work their magic for about five minutes. The mushrooms will release moisture and then reabsorb it, concentrating all that umami goodness.

Now for the sauce. Sprinkle flour over your vegetables and stir everything together until the veggies are coated. This step is crucial—it prevents lumps later. Pour in your chicken broth and heavy cream slowly, whisking as you go. The mixture will seem thin at first, but keep whisking. Within three to four minutes, it'll thicken into a gorgeous, creamy sauce that coats the back of a spoon.

Season with thyme, salt, and pepper, then fold in your cooked chicken, frozen peas, and fresh parsley. The peas don't need thawing—they'll cook perfectly in the oven. Take the skillet off the heat and let everything cool while you prep your crusts. This cooling step matters because hot filling plus cold dough equals soggy bottoms, and nobody wants that.

Assembling Your Mini Masterpieces

Preheat your oven to 375 degrees and spray six ramekins with nonstick spray. If you're using those adorable mini cast-iron pots, even better—they look incredible on the table. Cut six circles from your pie dough, about four and a half inches across. Press them gently into your ramekins, making sure they come up the sides.

Here's where it gets fun. Cut the remaining dough into strips about half an inch wide and four inches long. These will become your lattice top—or if you're going for the mummy look, your bandages. Fill each ramekin with the chicken mixture until it just reaches the top. Don't overfill or you'll have a bubbly mess in your oven.

Lay the dough strips across the top in a crisscross pattern. You don't need to get fancy with a perfect lattice pie crust weave unless you want to. A simple overlapping pattern looks rustic and beautiful. Press the ends into the bottom crust edges so they stick.

Whisk your egg with a teaspoon of water and brush it over the dough strips. This is what gives you that gorgeous golden-brown finish. If you want extra texture, sprinkle a bit of coarse sea salt on top. For the Halloween version, press candy eyes into the dough after it comes out of the oven—they'll melt if you add them before baking.

Baking to Golden Perfection

Place your filled ramekins on a rimmed baking sheet—trust me, this catches any drips and makes transferring them easier. Slide everything into your preheated oven and bake for 25 to 30 minutes. You're looking for golden-brown crust and filling that's bubbling enthusiastically around the edges.

The hardest part? Waiting for them to cool slightly before diving in. I know the temptation is real, but give them at least five minutes. The filling needs time to set up a bit, otherwise you'll have a lava-like situation that's more mess than meal.

While they're cooling, pour yourself a glass of wine or make a quick side salad. These pies are rich and hearty, so something light alongside is perfect. A simple arugula salad with lemon vinaigrette cuts through the creaminess beautifully.

Tips for Pot Pie Success

Want to level up your pot pie game? Here are some tricks I've learned along the way. First, season as you go. Add salt when you're cooking the vegetables, again in the sauce, and taste before filling your ramekins. Underseasoned pot pie is just sad.

If you're using leftover roasted chicken or rotisserie chicken, pull it apart into bite-sized chunks rather than cubing it. The irregular pieces create more surface area for the sauce to cling to, giving you more flavor in every bite.

Don't have ramekins? No problem. You can use a muffin tin for even smaller portions (perfect for kids) or make these in mason jars for a cute presentation. Just adjust the baking time down by about five minutes for smaller vessels.

The filling can be made up to two days ahead and stored in the refrigerator. Just assemble and bake when you're ready. If you're freezing unbaked pies, wrap them tightly in plastic wrap and foil. They'll keep for up to three months. Bake from frozen, adding about 10 extra minutes to the baking time.

Making It Your Own

These Individual Chicken Pot Pies are incredibly versatile. Swap the chicken for leftover turkey after Thanksgiving. Add a splash of white wine to the sauce for extra depth. Throw in some fresh herbs like rosemary or sage if you're feeling adventurous.

For a lighter version, you can use milk instead of heavy cream, though the sauce won't be quite as luscious. Greek yogurt stirred in at the end adds tang and creaminess without as much fat. If you're feeding picky eaters, puree some of the vegetables into the sauce—they'll never know they're eating carrots.

The mummy version is perfect for Halloween parties, but you can adapt the topping for any occasion. Cut out heart shapes for Valentine's Day, stars for the Fourth of July, or leaves for Thanksgiving. Let your kids help decorate—messy is part of the charm.

Frequently Asked Questions

Storing and Reheating Leftovers

Leftover pot pies keep in the refrigerator for three to four days in an airtight container. To reheat, pop them back in a 350-degree oven for about 15 minutes until heated through. The microwave works too, but the crust won't be as crispy.

For freezing, cool completely before wrapping individually in plastic wrap and foil. Label with the date and contents. When you're ready to eat, you can either thaw overnight in the refrigerator and bake as directed, or bake straight from frozen, adding about 15 minutes to the baking time. Cover with foil for the first 20 minutes to prevent over-browning, then uncover to crisp up the top.

Conclusion

So grab those pie crusts from the store, raid your vegetable drawer, and give yourself permission to make something wonderful without making it complicated. Your family will think you spent hours in the kitchen, but we'll know better. And when they ask for seconds? That's when you'll know you've nailed it.

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