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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

5 from 1 vote

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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 @ Organized Island

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

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 1/4 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 1/4 cup of cooked potatoes in each one.
12. Spoon the vegetable-broth mixture over the potatoes, leaving about 1/2 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.

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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?