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Individual Chicken Pot Pies

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"Individual chicken pot pies - very versatile and adaptable recipe!"
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55 m servings 1465
Original recipe yields 4 servings (4 individual pot pies)


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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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

Per Serving: 1465 calories; 95.8 107.7 42.4 137 2352 Full nutrition

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