This homemade Individual Chicken Pot Pie recipe transforms simple ingredients into cozy, comforting perfection. With golden puff pastry crowning a creamy chicken and vegetable filling, these personal-sized pot pies deliver restaurant quality with minimal effort. Perfect for weeknight dinners or meal prep, they’re guaranteed to become a family favorite!

Why You’ll Love This Recipe

Perfectly Portioned: Individual servings mean everyone gets their own special pie with that perfect pastry-to-filling ratio.
Time-Saving Shortcuts: Using rotisserie chicken and frozen vegetables cuts prep time dramatically while maintaining incredible flavor.
Make-Ahead Friendly: These pot pies freeze beautifully, giving you a homemade dinner solution for busy nights.
Customizable Comfort: The basic recipe is fantastic as-is, but you can easily adjust seasonings and vegetables to suit your family’s preferences.

Ingredients You’ll Need

Rotisserie Chicken: The ultimate time-saver that adds rich, pre-cooked flavor to your pot pies. The dark and white meat create perfect texture variety.
Frozen Vegetables: A convenient mix that adds color, nutrition, and texture without all the washing and chopping.
Chicken Stock: Forms the flavorful base of the filling. Go for unsalted to control the sodium level.
Cream of Mushroom Soup: Provides creaminess and body to the filling without having to make a complicated sauce from scratch.
Onion and Celery: These aromatic vegetables create the flavor foundation for any good pot pie.
Garlic: Adds depth and complexity to the filling – don’t skimp here!
Butter and Flour: Works together to thicken the filling to that perfect, spoonable consistency.
Fresh Thyme: Brings a subtle earthy flavor that’s classic in pot pies. The fresh version makes a noticeable difference.
Seasonings: Ground mustard, sea salt, chili powder, and black pepper balance the richness with just enough warmth and depth.
Puff Pastry: Store-bought puff pastry creates a gloriously flaky, golden crust with minimal effort.
Egg Wash: Gives the pastry that professional-looking golden sheen.

Variations

Meat Swaps: Try leftover turkey or ham instead of chicken for holiday leftovers transformation.
Vegetable Mix-Ups: Add mushrooms, leeks, or parsnips for different flavor profiles.
Dairy Free: Replace cream of mushroom soup with dairy-free cream soup and use plant-based butter.
Herbal Notes: Rosemary or sage can replace thyme for a different aromatic direction.
Spice it Up: Add red pepper flakes or a dash of hot sauce for subtle heat.

How to Make Individual Chicken Pot Pies

Step 1: Prepare Your Workspace

Preheat your oven to 400°F and arrange your individual baking dishes on a baking sheet. This catches any potential overflow and makes handling multiple pot pies easier.

Step 2: Create the Flavor Base

In a pot over medium-high heat, melt butter until hot but not smoking. Add onion, celery, garlic, and fresh thyme, and cook for about 5 minutes until the vegetables soften and become aromatic. The kitchen should start smelling amazing at this point!

Step 3: Thicken the Filling

Sprinkle flour over the sautéed vegetables and stir continuously to coat everything evenly. Keep stirring until no dry flour is visible – this prevents lumps later on. This quick roux will give your filling body and velvety texture.

Step 4: Add Liquids

Pour in chicken stock and cream of mushroom soup, whisking constantly to create a smooth mixture. Bring to a boil for 1-2 minutes to activate the thickening power of the flour. Remove from heat and allow to cool slightly.

Step 5: Prepare the Pastry

Roll out the thawed puff pastry on a lightly floured surface and cut to fit your baking dishes. For the best presentation, trim the pastry into squares or circles just slightly larger than your dishes. Cut an “X” in the center of each piece to allow steam to escape.

Step 6: Combine and Assemble

Mix the frozen vegetables and chopped rotisserie chicken into the cooled soup mixture. Divide evenly among your baking dishes, about 2 cups per serving. Gently place a pastry square on top of each filled dish.

Step 7: Apply Egg Wash

Whisk together egg and water, then brush this mixture over the pastry tops and edges. This creates that irresistible golden-brown finish. (Skip this step if planning to freeze the pies.)

Step 8: Bake to Golden Perfection

Bake at 400°F for 35 minutes, then increase temperature to 450°F and move to the top rack for the final 10 minutes. This two-stage baking ensures the filling is hot and the pastry develops that perfect flakiness and color.

Pro Tips for Making the Recipe

Room Temperature Puff Pastry: Make sure your pastry is properly thawed but still cool – about 30-40 minutes at room temperature is perfect.
Don’t Overfill: Leave about half an inch of space between the filling and the top of your dish to prevent overflow during baking.
Cool the Filling: Allowing the filling to cool slightly before adding the pastry prevents the pastry from getting soggy.
Baking Sheet Trick: Always place your individual dishes on a baking sheet – it’s easier to move multiple dishes in and out of the oven, and catches any potential drips.
Proper Seasoning: Taste your filling before assembly and adjust seasonings – the flavors will concentrate slightly during baking.

How to Serve

These pot pies are perfectly satisfying on their own, but here are some serving suggestions to complete the meal:

Side Dishes:

Pair with a simple green salad dressed with light vinaigrette to balance the richness of the pot pies.

Accompaniments:

A side of cranberry sauce offers a tangy contrast that works wonderfully with chicken pot pie.

Beverages:

These pair beautifully with a crisp white wine or sparkling cider for a special dinner.

Make Ahead and Storage

Storing Leftovers

Refrigerate baked pot pies in their baking dishes, covered with foil, for up to 3 days. The flavor actually improves after a day as the ingredients meld together.

Freezing

For best results, freeze unbaked pot pies without the egg wash. Prepare as directed through assembly, then freeze completely. Once frozen, wrap well in foil and place in freezer bags. They’ll keep for up to 3 months.

Reheating

To reheat refrigerated pot pies, bake at 350°F for about 20-25 minutes until heated through. For frozen unbaked pies, follow the detailed freezing instructions in the notes section – no need to thaw before baking!

FAQs

Can I make one large pot pie instead of individual servings?
Absolutely! Use a 9×13 inch baking dish instead of individual ones. You’ll need to increase the baking time to about 45-50 minutes at 400°F until the crust is golden and the filling is bubbling.

What if I don’t have oven-safe individual dishes?
Disposable aluminum pot pie pans work perfectly and make cleanup even easier. You can find these at most grocery stores, often in the baking aisle.

Can I use homemade pie crust instead of puff pastry?
Yes! Traditional pie crust works wonderfully. You can either top just the filling or create a double-crust pie by lining your dishes with pastry before adding the filling. Adjust baking time as needed.

My filling seems too thin. How can I thicken it?
If your filling looks too thin after combining all ingredients, create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the hot filling and cook for a few minutes until thickened.

These Individual Chicken Pot Pies bring together simple ingredients to create something truly special. The combination of flaky pastry and creamy, savory filling makes for a dinner that feels like a warm hug on a plate. Whether you’re cooking for a family dinner or preparing meals ahead for busy days, these pot pies deliver restaurant-quality comfort food with minimal fuss. Give them a try on your next cozy night in!

Individual Chicken Pot Pies Recipe