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Individual Chicken Pot Pies

by Laura

Pot pie is one of those comfort foods that I love.  I remember eating those little frozen ones from the store growing up.  Chunks of chicken paired with veggies in a creamy sauce is heavenly, but add a crisp, flaky crust and makes it even better! I used puff pastry to top these pies, but you could always use a regular pie crust if you prefer. This simple recipe will be a family pleaser for sure and much better than the frozen version from my childhood.

Individual Chicken Pot Pies
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Individual Chicken Pot Pies


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Ingredients

  • 1/2 cup butter, divided
  • 1 small onion, diced
  • 2 cups carrots, sliced
  • 2 cups frozen southern style hash browns
  • 1 cup frozen peas
  • 2 cups cooked and shredded chicken (I used rotisserie chicken)
  • 3 cloves garlic, minced
  • 1/2 cup flour
  • 2 cups chicken broth
  • 1/4 tsp poultry seasoning
  • salt and pepper to taste
  • 1 sheet puff pastry, thawed

Instructions

  1. Preheat oven to 375 degrees. Spray six 10 oz ramekins with non-stick cooking spray and set aside.
  2. In a skillet, melt 2 Tbsp of the butter. Mix in the onion and carrots. Cook over medium heat until onion is tender. Remove from heat and mix in hash browns, peas, and chicken; set aside.
  3. In a lage sauce pan, melt the remaining 6 Tbsp of butter. Add garlic and saute for 30 seconds. Whisk in flour and cook 1-2 minutes until mixture turns a light brown.
  4. Then whisk in the chicken broth to the flour mixture creating a sauce. Continue whisking and cooking the sauce until begins to thicken. Add salt and pepper to taste.
  5. Add the sauce to the chicken/vegetable mixture and stir to combine. Divide mixture evenly between prepared ramekins.
  6. Cut puff pastry into 6 pieces and place a piece of puffed on top of each ramekin. Cut 2 vents in the top of each puff pastry.
  7. Place in the oven and bake at 375 degrees for 20-30 minutes until crust is golden brown. Let sit for 5 minutes before serving. Serves 6.
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Recipe adapted from Damn Delicious.

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5 comments

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Nik February 11, 2014 - 6:56 am

If I wanted to make this in one large pan what size would I want to use? I am thinking 9×13 or maybe 10×15? Thanks!!

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Menu Plan Monday – Week 24 | Real Mom Kitchen March 18, 2013 - 6:17 am

[…] Individual Chicken Pot Pies […]

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Menu Plan Monday – Week 21 | Real Mom Kitchen February 25, 2013 - 6:17 am

[…] Individual Chicken Pot Pies […]

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Paula-Riverton Housewives February 18, 2013 - 2:12 pm

I have a Chicken Pot Pie recipe that I love and never thought of making cute, individual ones! My kids would love that! Also, I got to hear you speak during the Food Panel at the BYB2013 conference and just wanted to thank you for all your awesome ideas! It was awesome to hear from other bloggers about their best practices when it comes to recipe posting. Have a great day! 🙂

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