Chicken pot pie is one of my favorite meals. It’s everything warm and comforting about food all wrapped up in a flaky pie crust. The thing is though, they’re kind of big. And messy. And did I mention big? When you’re not cooking for a family, there’s no way you are finishing one off unless you are eating leftovers for days, which is just not my thing. Whelp, problem solved: Let’s make some Individual Chicken Pot Pies! This recipe is super scalable, so you can follow this recipe exactly and make 2 individual pot pies or you can scale up to make 12, making them perfect for quiet nights in or serving a small crowd. Bonus: you can customize them to your heart’s content. Like peas? (Ew. Gross. I don’t.) Add some peas. Like corn? Throw some corn in there. Don’t feel like making your own pie crust. You can totally cut down a store-bought crust or use puff pastry over the top instead. (Though I will say, if you have a couple minutes and some buttermilk, you should absolutely follow the recipe as written and make your Individual Chicken Pot Pies with My Favorite Buttermilk Pie Crust to go on top. It’s so flaky and the easiest pie crust to make and work with! )
The pot pie filling is a simple mix of carrots, celery, and chicken simmered in chicken broth. It takes only a few minutes to throw them together, then you let that simmer away, make a tasty chicken gravy and stir everything together, and boom. Perfect pot pie filling so good you’ll probably be tempted to just eat that and call it a night. Pop the mixture into some ramekins, roll out some dough, lay, bake, and eat. When you’re done, you have a perfectly portioned serving of the world’s best comfort food sitting in front of you.
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You’re probably going to have some pie scraps left after making these pies. Check out my post, What to Do With Leftover Pie Dough, for some fun ideas to use up the extra! This post contains affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
