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An overhead shot of an individual pot pie in a white ramekin atop a grey surface. A striped cloth, two gold forks and two additional pot pies sit alongside it.

Individual Chicken Pot Pie with Flaky Herbed Crust

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  • Author: Jess Larson
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours
  • Yield: serves 4
  • Category: Main Dishes
  • Method: Stovetop, Baked
  • Cuisine: American

Description

Classic comfort food, made mini: Individual Chicken Pot Pie! Whether you have a small family like me or you’d like to serve your dinner guests personal portions, this recipe is so much fun.

The creamy chicken filling will be familiar to you if you’ve ever made my popular Skillet Pot Pie recipe. I love it because it’s loaded with hearty vegetables and laced with aromatic fresh herbs.

For this recipe, I’ve opted for a homemade topping, using my go-to pie crust. It’s made with all butter for beautifully golden and flaky layers, and I’ve added some fresh herbs to it to complement the savory flavor of the filling. It’s so good, but if you prefer to use store-bought puff pastry as an easy shortcut, go for it!

And while homemade filling and homemade crust requires a little bit of prep, it can easily be done in advance. I’ve laid out a few different make-ahead options for you in the Recipe Notes, below. ♡ Happy cooking!

Ingredients

Scale

for the chicken pot pie filling:

  • 3 tablespoons unsalted butter
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 large yellow onion, diced
  • 1 large Russet potato, peeled and diced
  • 6 cloves garlic
  • ¼ cup finely chopped hardy fresh herbs (fresh rosemary, sage, thyme or substitute 1 heaping tablespoon dried poultry herbs)
  • ¼ cup all-purpose flour
  • optional: ½ cup dry white wine
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 12 ounces shredded chicken breast (approx. 2 heaping cups)
  • 1 cup frozen peas
  • kosher salt and ground black pepper, to season

for the flaky herbed crust:

  • 2 cups all-purpose flour plus more for dusting
  • ¼ cup roughly chopped fresh chives
  • ¼ cup destemmed hardy fresh herbs (fresh rosemary, sage, thyme)
  • 1 heaping teaspoon kosher salt
  • ¾ cup cold unsalted butter, diced into ½-inch cubes
  • 1 tablespoon apple cider vinegar
  • ice water
  • egg wash (1 large egg beaten with 1 tablespoon water)

Instructions

  1. Prepare the flaky herbed crust: To the bowl of a food processor, add the flour, chives, herbs, and salt. Pulse to combine well. Add the cold butter. Pulse just enough to cut the butter into the flour, aiming for pea-sized pieces of butter – the flour mixture should look similar to coarsely grated parmesan cheese. Pulse in the apple cider vinegar, then pulse in 1 tablespoon of ice water at a time, just until the mixture begins to pull from the side of the bowl – this usually takes 5-6 tablespoons of water.An overhead shot of pie crust ingredients that have been pulsed to combine in a food processor atop a grey textured surface.
  2. Divide and chill the dough: Transfer the mixture to a lightly floured surface. Working quickly and carefully, use your hands to press the dough into a ball and flatten into a disc. Divide into 4 equal pieces, pressing each piece into a ball and flattening into a dish. Wrap in plastic and transfer to the refrigerator to chill. Dough can be prepped up to 3 days ahead of time.An overhead shot of four individually wrapped herbed pie crusts on a grey surface.
  3. Prep the chicken pot pie filling: Add the butter to a large skillet over medium heat. Once melted, add in the onion, carrots, celery, and potato. Season with 1 teaspoon kosher salt and ground black pepper as desired. Stir to combine. Cook, stirring occasionally, for 5-7 minutes, until the veggies are softened and slightly browned. Stir in the garlic and fresh herbs. Cook for another 1-2 minutes, until fragrant.An overhead shot of chopped carrots, celery, onion, and potatoes being stirred with a wooden spoon in a black skillet atop a grey surface.
  4. Make the chicken pot pie sauce: Sprinkle the flour over the softened veggies, stirring to combine well. Cook for 1-2 minutes, until deeply browned. While scraping the bottom of the skillet with a wooden spoon, slowly pour in the white wine. It will bubble vigorously, almost cooking all the way down very quickly. Be sure to scrape up any brown bits that may have formed at the bottom of the skillet – that’s where the flavor is! Once the wine is reduced, stir in the chicken stock and heavy cream. Bring to a simmer and cook for 4-5 minutes, stirring occasionally, until thickened slightly.An overhead shot of pot pie sauce and a wooden spoon in a black skillet atop a grey textured surface.
  5. Finish the chicken pot pie filling: Stir the shredded chicken and frozen peas into the chicken pot pie filling. Simmer 1-2 minutes longer, then remove from the heat. Taste and season with additional kosher salt and ground black pepper as desired.An overhead shot of finished pot pie filling in a black skillet with a wooden spoon atop a grey textured surface.
  6. Assemble the individual chicken pot pies: Preheat the oven to 425 degrees F, ensuring a rack is positioned in the center of the oven. Divide the pot pie filling between 4 oven-safe soup bowls. Transfer to a baking sheet and set aside. Remove the chilled pot pie crust dough from the refrigerator. Working one at a time, roll out each portion on a lightly floured surface – aim for a circle about 1-inch wider than your soup bowls and about ⅛-inch thick. Brush egg was around the rim of each soup bowl, then press the pot pie crust over top. Generously brush the surface of the crust with egg wash, then slice a small vent into the center.An overhead shot of one assembled pot pie in a small ramekin, and two additional ramekins of filling. A rolled-out crust, two wrapped crusts, a bowl of egg wash and a rolling pin sit alongside the assembled pie.
  7. Bake the individual chicken pot pies: Transfer the individual pot pies to the oven. Bake 30-35 minutes, or until the crust is beautifully golden brown. Remove from the oven and rest 10-15 minutes before serving.An overhead shot of three baked individual pot pies on a black tray atop a grey surface.
  8. Serve: Once cool enough to handle, serve the individual chicken pot pie alongside roasted vegetables or a light and fresh salad. Enjoy!An overhead shot of an individual pot pie in a white ramekin atop a grey surface. A striped cloth, two gold forks and two additional pot pies sit alongside it.

Equipment

Notes

Jess’ Tips and Tricks:

  • Oven-safe soup bowls: Oven-safe bowls are essential to this recipe since the goal is to bake and serve individual portions. For four generous portions, I suggest using 16-20 ounce soup bowls – I love these Farmhouse Soup Bowls, but soup crocks like these work well too. If you prefer smaller portions, you can also divide the mixture between six or eight 12-ounce ramekins.
  • White wine: For this recipe, a dry, unoaked white wine works best – I typically cook with Pinot Grigio. If you prefer not to cook with alcohol, simply omit the wine. Once the chicken pot pie filling is assembled (through Step 5), you may wish to stir in 1 tablespoon of fresh lemon juice (approx. ½ lemon) for balanced brightness.
  • Easy recipe shortcut: If you’re short on time and prefer not to make homemade crust, you can easily skip Steps 1-2 by using store-bought puff pastry instead. Be sure to thaw the puff pastry overnight in the refrigerator and keep it chilled until you’re ready to assemble the individual chicken pot pies (Step 6). For a special touch, sprinkle fresh herbs over the egg washed pastry.

Make-Ahead Guidance: Since there are a couple of different components involved in this individual chicken pot pie recipe, prepping it ahead of time is a great option for weeknight cooking or an effortless date night.

  • Make-Ahead Option #1 – Prep components up to 3 days ahead of time: Prepare both the the flaky herbed crust and chicken pot pie filling up to 3 days ahead of time. For the crust: prepare according to Steps 1-2, wrap tightly in plastic, and store in the refrigerator for up to 3 days. For the filling: prepare according to Steps 3-5, cool completely and transfer to an airtight container, then store in the refrigerator for up to 3 days. At dinnertime, simply preheat, assemble, and bake according to Steps 6-7.
  • Make-Ahead Option #2 – Freeze components for later: If you’re cooking for 2 and would like to save the remaining portions for another time, the flaky herbed crust and chicken pot pie filling both freeze really nicely. For this approach, I suggest preparing the dough according to Steps 1-2 and rolling it out individual crusts according to Step 6. Layer parchment between the crusts and transfer to a freezer bag. Transfer cooled pot pie filling to a freezer container. Freeze up to 3 months. Thaw in the refrigerator overnight, then assemble and bake according to Steps 6-7.

Storage and Reheating: Leftover individual pot pie will keep, covered well and stored in the refrigerator, for 3-4 days. Reheat in the microwave until warmed through.

Find it online: https://playswellwithbutter.com/individual-chicken-pot-pie/