Individual Chicken Pot Pies

These Chicken Pot Pies are easy to make and are oh so tasty when you want something warm and filling. You can make a larger pot pies, but honestly, I like making individual pot pies because they are much easier to serve, eat and store leftovers.

These pot pies are great for a warm meal! The are good to make ahead and even freeze too.

These take a little time to prepare, but are deliciously hearty and flavorful. I like to make mine in these cute little crock-bowls (onion soup bowls) I got a few years ago and love, but you can also use ramekins to bake the pies. These are perfect for a cold and rainy day like it is here today.

 Individual Chicken Pot Pies

I never get tired of these lovely little pies made with potatoes,

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fresh vegetables and a creamy filling.

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These mini chicken pot pies are perfect to make ahead and can be warmed up when ready to eat.

You fill your crock-bowls with the mixture,

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and then bake with a crust topping.

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This recipe is adaped from Food Network.

5.0 from 1 reviews
Chicken Pot Pies
 
Prep time
Cook time
Total time
 
Creamy and flavorful individual chicken pot pies. Perfect to warm up a cold day!
Author:
Recipe type: Main Dish
Serves: 6-8
Ingredients
  • 4 russet potatoes (medium-sized), peeled and diced into bite-sized pieces
  • 2 boneless, skinless chicken breasts (or a rotisserie chicken works great)
  • ⅔ cup carrots, peeled and chopped
  • ⅔ cup celery, chopped
  • 1 cup cooked and cut string beans
  • ½ cup butter
  • ¾ cup corn
  • ¼ diced onion
  • ½ cup flour
  • ¾ cup milk (I use 2%)
  • 2 cups chicken broth
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • Crust
  • 1 cup baking mix (bisquick or jiffy)
  • ½ cups butter, melted
  • 1 cup buttermilk
Instructions
  1. Preheat oven to 375 °
  2. Cook the chicken by boiling or sauteing and cut into bite-sized pieces when cool enough.
  3. Place potatoes into a pot and cover with cold water. Heat to boiling and simmer about 15-20 minutes. Drain and set aside.
  4. In a very large skillet or dutch oven, melt ¼ cup butter over medium low heat.
  5. Add carrots, celery, corn, string beans, onion, salt, pepper, and garlic powder over medium heat until onions are clear.
  6. Add remaining butter and flour and stir while heating until all lumps are gone.
  7. Add chicken broth and milk. Simmer about 5 minutes or until mixture thickens.
  8. Prepare crust by mixing baking mix, butter and buttermilk in a small bowl until well blended.
  9. Now you are ready to build the pies.
  10. Grease the crock-bowls or ramekins with butter
  11. Spoon about ¼ cup of cooked potatoes in each one.
  12. Spoon the vegetable-broth mixture over the potatoes, leaving about ½ inch from top for crust batter
  13. Pour crust batter over each pot.
  14. Place pots on a baking sheet.
  15. Bake in oven 45-50 minutes.
  16. Let cool before serving as pies will be bubbling hot.

 

What is your favorite kind of pot pie?

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Looking for an easy recipe for chicken pot pies? This one is it and you can make individual servings which make it great when you cannot always eat together.

Comments

  1. Mmm, this looks so good! I bet my kids would love these so much.

  2. Oh yum! Talk about the ultimate in comfort foods! now that you have made me extremely hungry…I will go into my pantry and see what I can snack on…I am almost drooling looking at these pictures! 🙂

  3. I remember my brother teaching us how to make individual chicken pot pies. My mind was blown. This seems like an easier recipe than he had, though! He was going so crazy with the crust.
    Mmm.. it’s a cold and rainy day and I want this.

  4. I love chicken pot pie:) I’ll have to try this for sure!

Trackbacks

  1. […] Make Friday special with these Individual Chicken Pot Pies from yours truly. […]

  2. […] Make Friday special with these Individual Chicken Pot Pies from yours truly.  […]

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