Individual Chicken Pot Pies

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

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.

 How to Make Individual Chicken Pot Pies

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

fresh vegetables and a creamy filling.

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,

and then bake with a crust topping.

Don’t forget to pin this recipe. I make this every winter and it’s a favorite!

For more great comforting winter recipes, check out:

Best Taco Pasta – This one is a HUGE hit! So easy and it has been pinned over 5000 times.

Crockpot Macaroni and Cheese – An easy crockpot pasta recipe that does not require pre-boiling of the pasta. So good and so easy!

One-Pot Beef Pasta – A delicious pasta recipe with ground beef and vegetables made in a single pan.

Chicken Pot Pie Recipe

Print Pin

5 from 1 vote

Chicken Pot Pies

Creamy and flavorful individual chicken pot pies. Perfect to warm up a cold day!

Course Main Dish

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 6 -8

Author Raquel Pineira

Ingredients

• 4 russet potatoes medium-sized, peeled and diced into bite-sized pieces
• 2 boneless skinless chicken breasts (or a rotisserie chicken works great)
• 2/3 cup carrots peeled and chopped
• 2/3 cup celery chopped
• 1 cup cooked and cut string beans
• 1/2 cup butter
• 3/4 cup corn
• 1/4 diced onion
• 1/2 cup flour
• 3/4 cup milk I use 2%
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• Crust
• 1 cup baking mix bisquick or jiffy
• 1/2 cups butter melted
• 1 cup buttermilk

Instructions

• Preheat oven to 375 °
• Cook the chicken by boiling or sauteing and cut into bite-sized pieces when cool enough.
• Place potatoes into a pot and cover with cold water. Heat to boiling and simmer about 15-20 minutes. Drain and set aside.
• In a very large skillet or dutch oven, melt 1/4 cup butter over medium low heat.
• Add carrots, celery, corn, string beans, onion, salt, pepper, and garlic powder over medium heat until onions are clear.
• Add remaining butter and flour and stir while heating until all lumps are gone.
• Add chicken broth and milk. Simmer about 5 minutes or until mixture thickens.
• Prepare crust by mixing baking mix, butter and buttermilk in a small bowl until well blended.
• Now you are ready to build the pies.
• Grease the crock-bowls or ramekins with butter
• Spoon about 1/4 cup of cooked potatoes in each one.
• Spoon the vegetable-broth mixture over the potatoes, leaving about 1/2 inch from top for crust batter
• Pour crust batter over each pot.
• Place pots on a baking sheet.
• Bake in oven 45-50 minutes.
• Let cool before serving as pies will be bubbling hot.

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Want to streamline your weekly meals? Check out my Beginner’s Guide to Meal Planning book on Amazon.What is your favorite kind of pot pie?