Juicy shredded chicken, fresh veggies, and creamy cheese sauce enveloped in buttery puff pastries makes these chicken pot pies better than anything you'll buy in the store. Bursting with flavor, these Individual chicken pot pies are suited to the whole family.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Creamy Chicken Pot Pies

Between the chicken, the sauce and the crust, you could easily spend hours in the kitchen making traditional chicken pot pies, but this recipe will only take you about 20-minutes to prep and 30-minutes to cook. Made with simple ingredients, pre-made puff pastries, and precooked chicken, these creamy chicken pot pies are so easy to make without sacrificing any of the flavor.

Individual chicken pot pies are suited to the family because everyone can get their own pie which is the solid serving size. If you need to make a few more, double the ingredients. Little ones love getting their own individual chicken pot pie.

How to Make Individual Chicken Pot Pies

Quick and easy, this chicken pot pie recipe is solid any night of the week. It's rich in flavor and packed with good ingredients. For this recipe, you will need:

Oil– Oil helps the vegetables cook and brown without burning. We use olive oil, but feel free to use your favorite cooking oil or butter.
Fresh veggies– Onion, celery, carrots, and garlic are classic pot pie fillings. Feel free to use a store made mirepoix mix if it makes it easier for you.
Thyme– we love to use fresh thyme with the chicken, but you could also use sage, rosemary, or parsley for flavor.
Flour and Butter– The butter and flour create a roux that helps thicken the sauce. For a gluten free option, substitute the flour for 1 tablespoon of cornstarch whisked with 2 tablespoons of cold water.
Chicken stock and milk– The combination of milk and chicken stock adds flavor and richness. Feel free to use any liquid make sure it's 1 ¼ cups.
Shredded chicken– we use leftover rotisserie chicken for this recipe, but you can use any chicken you have on hand. In fact, you could use leftover shredded turkey if you want.
Frozen peas– Frozen peas hold up better in the pie than canned peas. If you use canned peas, they may be quite mushy when the pies are done.
Cheese– Parmesan cheese is optional, but we think it makes the whole dish so much more rich and flavorful.
Puff pastry– You'll need a package of puff pastry. thaw it before starting the recipe. We plop ours in the fridge the night before.
Egg– You'll need one egg, whisked with a splash of water to create an egg wash. This helps the puff pastry brown and become crisp on top.

Once you've gathered and prepped all your ingredients, follow the directions below to make your good individual chicken pot pies!

First, preheat your oven to 425?. Then grease 4 oven-safe ramekins with non-stick cooking spray.
Then, heat a large high-sided skillet over medium heat. Add your olive oil, onion, celery, and carrots. Cook for about 5-7 minutes or until the veggies are soft.
Once the veggies have softened and slightly browned, add the garlic and thyme. Cook for 1 minute. Remove and set to the side.
Next, add the butter to your skillet. Once the butter has melted, add the flour and stir to combine. Cook for one minute, and then slowly whisk in the stock and milk.
Cook your sauce for 2-3 minutes, stirring constantly. Once thickened, remove from heat.
Add your veggies and shredded chicken back to the skillet along with the frozen peas and parmesan cheese. Stir to combine everything. Season with salt and pepper.
Divide the pot pie filling between 4 ramekins. Fill each one about ½ inch from the top.
Then, cut out four circles from your puff pastry. Make sure they are big enough to fully cover the top of the ramekins.
Place the circles on top of each ramekin. With a sharp knife, cut a slit in the center to vent.
Make your egg wash with a beaten egg and water. Then, brush the top of each puff pastry with it. Sprinkle with flakey sea salt if you desire.
Finally, bake your chicken pot pies for 30-35 minutes or until the puff pastry is golden brown.
Allow the chicken pot pies to cool for at least 10-minutes before serving.
Serve and Enjoy!

Kitchen notes

We used Staub mini cocottes instead of ramekins. You can use any small oven-safe bowls that you have.
To prevent sticking, use a high quality skillet like the Always Pan to cook your veggies and make your roux.
Cook the sauce until it's thick. You want it to coat the back of the spoon.

Recipe FAQs

What temperature do you cook chicken pot pies?

This recipe is done in two steps. You'll cook your veggies and roux over medium heat. Then, the pot pies are baked at 425?.

How long does this recipe take to make?

This recipe will take you about 20-minutes to prep and make the roux and 30-minutes to bake. You will also want to let the pot pies cool for 10-minutes. So, you can have dinner on the table in an hour!

What is the best size ramekin for chicken pot pies?

Ramekins are basically small oven-safe bowls. The best size for individual chicken pot pies is a 6-ounce ramekin. It's the solid all-purpose option. They are also great for single serving desserts.

What can we use instead of a ramekin?

If you don't have a ramekin, you can use other baking dishes, muffin tins, small bowls, custard cups, or glass jars. be sure that whatever you use is oven-safe.

How do we store leftover chicken pot pies?

You can store any leftovers in an airtight container in the fridge for up to two days. After two days, your pies will be soggy and not as appetizing.

Serve it with

When you serve your pot pies, you want to serve them with other sides that round out the meal. You want mild sides that don't overpower the entree like salads and veggies. Some of our favorite side options are our Easy BLT SaladYeast Rollsand Dragon Fruit Salad.

You can find the rest of our easy side dish recipes here.

Individual Chicken Pot Pies Recipe

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Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme, minced
2 tablespoons butter
2 tablespoons flour
¾ cup chicken stock
½ cup milk
2 cups cooked shredded chicken
1 cup frozen peas
½ cup grated parmesan cheese, optional
1 package puff pastry, thawed
1 large egg, whisked with a splash of water to create an egg wash

Method

Preheat your oven to 425F and grease four oven-safe ramekins with non-stick cooking spray. Heat a large high-sided skillet over medium heat.
Add the olive oil, onion, celery, and carrots and cook until the vegetables have softened and started to brown slightly– about 5-7 minutes.
Once the vegetables have browned, add the garlic and thyme and cook for an additional minute.
Next add the butter. Once the butter has melted, add the flour and stir to combine. Cook for one minute. Then slowly add the stock and milk, stirring constantly.
Cook for 2-3 minutes or until the sauce has thickened enough to coat the back of a spoon.
Add the vegetables back to the pan along with the shredded chicken, frozen peas, and parmesan cheese (if using). Stir to combine. Season with salt and pepper to taste.
Divide the pot pie mixture between the ramekins filling each one about ½” from the top.
Cut out four circles from the puff pastry, making sure the circles are large enough to fully cover the top of the ramekins.
Place a circle of puff pastry on top of each ramekin and slit the center with a sharp knife so the air can vent.
Brush the top of the puff pastry with the beaten egg and sprinkle with flakey sea salt, if desired.
Bake for 30-35 minutes, or until the puff pastry is golden brown. Remove from the oven and allow the pot pies to cool for at least 10 minutes before serving (this will help the filling set).
Store any leftovers in an airtight container in the fridge for up to two days.