These Individual Chicken Pot Pies are definitely a family comfort food fave! A flaky herb crust swaddles chunks of tender rotisserie chicken and vegetables bathing in a smooth gravy flavored with sage, rosemary and thyme. You can make the crust and filling even a day or two before assembling. Plus these delicious pies are freezer-friendly before or after baking!
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The three pillars of preparation include making the crust, filling, and then assembling. Admittedly, doing them all in one shot will take some time. However, you can make the dough well in advance and even freeze, and the filling can be made a day ahead of assembly too.
first up, pie crust
This savory dough with dried thyme and sage stands on equal playing ground with the richly, flavored filling. Keys to an ultra-flaky crust is really cold cubed butter, ice cold water, and apple cider vinegar. The ACV hydrates the dough without activating too much gluten, letting the crust become light and flaky, rather than heavy and gummy.
Little flecks of butter throughout the dough will expand when baking. Once the butter is incorporated, slowly pour the cold cider/water mixture into the processor as the machine is running. When the dough balls up to one side, you're good.
You'll have puffy balls of dough that can be made three days in advance, or frozen. Love that.
next, the filling
To make life easier, use a rotisserie chicken. If you happen to have a lot of leftover chicken or prefer poached, by all means go for it. Chop a few veggies and herbs, and you're on your way to having a filling full of crazy flavor.
Also, we're into using whole foods, so skip the cream-of-whatever soup to make the gravy. With a little flour, white wine, and chicken broth, you can stir up your own creamy gravy in a snap with much less guilt.
When it comes to the crust in any pot pie you want the Goldilocks of scenarios: not overly thick and bready and not cracker thin, but just right. Meaning, enough flaky, tender crust for each bite of filling without feeling short-changed, or burdened by heavy dough.
I found that thinly rolling the dough, laying it in the pan, and folding the overhanging crust onto the filling does the trick. All those flecks of thyme, sage, and butter are waiting to spring to life.
Once the pies are all assembled, if you're not freezing them at this point, pop them in the oven and enjoy the emanating aroma. You know they're done when the filling is bubbly and the crust is beautifully golden. The hardest part is letting them cool enough before diving in. Cheers to the delicious comforts of fall!! xx, Kim
More Delicious Comfort Food!
Individual Chicken Pot Pies with Herb Crust
- 2 ½ cups all-purpose flour
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 sticks (1 cup) cold unsalted butter, cut into ½-inch cubes
- 1 tablespoon apple cider vinegar
- 8 tablespoons ice cold water
- 3 tablespoons butter
- 1 ½ cups onion, chopped
- 1 cup celery, chopped
- ⅓ cup shallots, chopped
- ½ cup dry white wine
- ⅓ cup flour
- 4 cups hot chicken stock, just below simmering
- 5-6 cups white and dark meat from 1 rotisserie chicken, in bite-size pieces
- 2 cups frozen peas and carrots
- 1 cup frozen corn
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
- 1 egg, slightly beaten to coat crusts
- 6 5-inch diameter aluminum pans or ramekins
- Combine flour, dried thyme, dried sage, baking powder, and salt in food processor. Pulse a few times to mix.
- Add the cubed butter in 4 additions. Mixture should have a coarse texture.
- In a small bowl, combine apple cider vinegar and cold water. With machine running, slowly pour in cold cider mixture until dough balls up to one side.
- Transfer dough to lightly floured surface. Halve the dough and form into two discs. Wrap each tightly with plastic wrap.
- Refrigerate at least 30 minutes prior to rolling out. (Dough can be made 3 days ahead of assembly. Keep chilled, or freeze up to 1 month.)
- In a large sauté pan, melt butter over medium heat. Add onions, celery, and shallots. Season with salt and pepper. Sauté until brown, about 8 minutes, stirring frequently.
- Add wine, and reduce by half, about 3 minutes. Mix in flour, and stir for 2 minutes. Slowly whisk in hot stock until completely incorporated. Let bubble and thicken for 7-10 minutes.
- Stir in chicken, peas and carrots, corn, and fresh herbs. Season to taste with salt and pepper. Remove from heat. Let cool while rolling out dough. (Filling can be made 1 day ahead of assembly. Bring to room temperature before continuing.)
- Preheat oven to 375°F.
- On a floured surface, cut the rounds of dough into thirds. Roll each third into an 8-inch circle, about ⅛-inch thick.
- Place into aluminum pan or ramekin. Lightly press the dough into the sides and bottom of each pan. Let the excess crust hang over the edges.
- Generously pile filling into each pan. Use all the filling. Fold excess crust over filling, leaving an exposed area of filling in the center for steam to escape. (Can be assembled a few hours before baking. Cover and refrigerate. Let sit at room temperature 20 minutes before continuing.)
- Brush crust with beaten egg. Place prepared pies on a large rimmed baking sheet.
- Bake 45 – 50 minutes in preheated oven, until tops are golden brown and filling is bubbly. Let sit 10 minutes before serving. Enjoy!
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