With an inviting, golden, flaky crust covering a creamy mix of chicken, vegetables, and herbs, you absolutely have to add our Easy Pot Pie Recipe to your fall dinner lineup. 🙂
It’s the very definition of comfort food, with just one bite transporting you to grandma’s kitchen table. You know, the good old days, and all that jazz!
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It’s soo good! However, what you’ll really appreciate is that it’s a great way to use up rotisserie chicken. And by serving them in little ramekins (or other oven-safe dishes), it’s an individual, single-serving dinner that the whole family will love!
It’s a classic cold-weather meal, perfect for those cozy weeknights and Sunday suppers where you need something special yet simple to make. It’s great for fall and winter, but I’ve made it in the spring to use up leftovers, too.
By the way, if you’re looking for other fall favorites, try this tater tot shepherd’s pie, or this recipe.
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Why You’ll Love This Recipe…
- Its easier than it looks. Sure, the pictures make it look elegant, and it is, but really, this dish is all about chopping, stirring, and throwing things in a dish. So, you’ve got this. It’s simple but also a home cooked meal everyone will appreciate.
- That crust is everything! It’s all golden and buttery. And the sound it makes when you go for your first spoonful…Mmmm.
- We love to make this pot pie to use up leftover chicken. And if you’re anything like us, you always have some leftover chicken, like whole Costco rotisserie chicken or leftover thighs. It’s a great way to avoid food waste.
- It’s a complete meal by itself. So you’ve got your meat, veggies, and that crispy crust all baked up in one dish. No need for sides. Unless we’re talking about fluffy mashed potatoes (I totally support that).
- It’s your pot pie, so feel free to switch it up. Don’t like peas! Okay, gone. Are you a mushroom fan? Add them in, or even leftover asparagus, green beans, or even cream cheese.
Ingredients
- Chopped or Shredded Chicken – leftover rotisserie chicken, leftover chicken thighs, breast, or even legs will work great here.
- Pie Crust – store-bought pie crust is a great shortcut.
- Chicken Broth
- Frozen Peas, Carrots, and Corn
- Onion – yellow or white.
- Flour – to make the roux.
- Cream
- Butter
- Egg – for the egg wash.
- Herbs – we love thyme, but feel free to try rosemary, sage, and parsley, too.
See the recipe card for quantities.
How to Make Our Easy Single-Serving Pot Pie
Preheat the oven to 400 degrees.
Melt butter in a saucepan over medium heat. Add the onion and cook for 3-4 minutes. Stir in flour and cook for 1 minute to make a thick paste.
Slowly whisk in chicken broth and heavy cream, stirring until smooth.
Add the chicken, frozen vegetables, fresh thyme, salt, and pepper to taste. Stir and simmer for 2-3 minutes until slightly thickened. Remove from heat.
Roll out the pie crust and cut four circles slightly larger than the ramekins you are using. Set aside.
Divide the filling between 4 small oven-safe ramekins. Brush the rim of the ramekin with the egg wash.
Place the pie crust over the top, pressing around the edges to seal. Cut a small slit in the center for steam to escape. Brush the tops with the egg wash.
Place the ramekins on a baking sheet and bake for 20-25 minutes until the crust is golden brown.
Let the pot pies cool for a few minutes before digging in. Enjoy!
Top Tip
Let the pot pies rest for 10 minutes before serving. That way you won’t burn your tongue, and filling won’t burst out.
Storage
If you have leftovers, place them in an airtight container or cover them with plastic wrap and keep them in fridge for up to 4 days. Reheat them in the oven at 350 degrees for about 20 minutes.
FAQ
Sure! Puff pastry offers a flaky and lighter topping.
Yes, pot pies are great to make ahead of time. First, assemble them, then store them in the fridge for up to 24 hours. Then, when it’s dinner time, cook them in the oven.
Individual Chicken Pot Pie Recipe
Ingredients
- 1 Lb Rotisserie Chicken Diced
- ½ Cup Frozen Corn
- ½ Cup Frozen Peas and Carrots
- 1 Medium Onion Chopped
- 2 Cups Chicken Broth
- 1 Cup Heavy Cream
- ¼ Cup Unsalted Butter
- ¼ Cup Flour
- 1 Tbsp Fresh Thyme
- 1 Store Bought Pie Crust
- Egg Wash 1 Large Egg and 1 Tbsp water
Instructions
- Preheat the oven to 400 degrees.
- Melt butter in a saucepan over medium heat. Add the onion and cook for 3-4 minutes. Stir in flour and cook for 1 minute to make a thick paste.
- Slowly whisk in chicken broth and heavy cream, stirring until smooth.
- Add the chicken, frozen vegetables, fresh thyme, salt, and pepper to taste. Stir and simmer for 2-3 minutes until slightly thickened. Remove from heat.
- Roll out the pie crust and cut four circles slightly larger than the ramekins you are using. Set aside.
- Divide the filling between 4 small oven-safe ramekins. Brush the rim of the ramekin with the egg wash.
- Place the pie crust over the top, pressing around the edges to seal. Cut a small slit in the center for steam to escape. Brush the tops with the egg wash.
- Place the ramekins on a baking sheet and bake for 20-25 minutes until the crust is golden brown.
- Let the pot pies cool for a few minutes before digging in. Enjoy!
Notes
- Reheat leftover pot pies in a 350-degree oven for 20-25 minutes.
- You can also use milk if you don’t have heavy cream. The cream just adds a rich and creamy flavor.
Nutrition
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