Individual chicken pot pies - very versatile and adaptable recipe!


Recipe Summary

20 mins
35 mins
55 mins
4 individual pot pies


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

  • Melt butter in a large deep-dish skillet over medium heat. Mix in flour to create a roux; brown lightly, about 5 minutes. Stir in chicken broth. Add chicken, frozen vegetables, bouillon base, garlic, celery seed, rosemary, thyme, salt, and pepper. Continue to cook until sauce thickens and coats the back of a spoon, 10 to 15 minutes.

  • Cut rounds of pie crust to fit 4 small individual pie pans or ramekins; press 1 round into each pan. Spoon in filling and top with additional pie crust round.

  • Bake in the preheated oven until golden, 20 to 30 minutes.

Cook's Notes:

You can add or subtract broth to adjust. I typically add one extra cup of broth for one more individual pie. Can make it with or without vegetables for an all-meat pie.

You can use any frozen vegetable that you'd like.

Nutrition Facts

1465 calories; protein 42.4g; carbohydrates 107.7g; fat 95.8g; cholesterol 136.9mg; sodium 2351.9mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made this and I think its an absolute terrific recipe! My first attempt at pot pie and it all went smoothly and my husband and myself both loved the warm bubbly comfort in this dish. I didn't have all the spice and herbs like rosemary but it tasted so good that I'll make this often! Try it, you won't be disappointed. Read More