When it comes to the ultimate comfort food, these individual chicken pot pies surge to the top of the list. A flaky crust swaddles chunks of tender chicken and vegetables bathing in a smooth white wine gravy flavored with sage and rosemary. Yum!
This recipe takes classic chicken pot pie and turns it into individual portions. 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 with much less guilt.😉
It’s one of my kids’ most requested dinners, especially when our son comes home from college. The beauty of this recipe is the crust and filling can be made a few days before assembling. Plus, they’re freezer-friendly before or after baking. Great for managing prep time!
If you’re looking for more make-ahead comfort food, check out this Irish pub shepherd’s pie loaded with tender lamb in a red wine gravy. And, a great way to use leftover turkey is to turn it into a new dish with this skillet turkey shepherd’s pie.
Why You’ll Love this Chicken Pot Pie Recipe
- Delicious classic comfort food at its finest
- Uses rotisserie chicken to make life easier
- Thick, rich gravy without heavy cream
- Can be made ahead at different stages
- Customize with different vegetables and crust
- Perfect for meal prep and freezing for later!
Pot Pie Crust
See the recipe card below for exact measurements.
- Dried Sage and Thyme
- Baking Powder
- Unsalted Butter
- Apple Cider Vinegar
- Cold Water
- Salt and Black Pepper
Pot Pie Filling
- Rotisserie Chicken
- Onion and Celery
- Peas, Carrots and Corn
- White Wine
- Chicken Broth
- Fresh Rosemary and Sage
- If you’re short on time to make a homemade crust, using puff pastry, store-bought pie crust or biscuits are great options. If you completely cover the top of the pot pie, be sure to cut small slits in the crust for steam to escape.
- Make it Vegetarian: Omit meat altogether and add more vegetables of your choice or add seared tofu.
- Change the Veggies: Butternut squash, green beans, brussels sprouts, broccoli, mushrooms, potatoes and sweet potatoes would be delicious additions.
- Substitute leftover turkey instead of chicken.
- For smaller portions, use a muffin pan instead of the aluminum pans. Keep in mind baking time will be less since the mini pot pies are smaller.
To make this individual chicken pot pie recipe we start with the dough for the crust, then the filling and how to assemble them.
In the bowl of a food processor, pulse flour, dried herbs, baking powder, salt and pepper a few times to mix. Add the cubed butter in a few additions. Mixture will have a coarse texture.
With the processor running, add the apple cider vinegar and slowly pour in cold water until the dough balls up to one side.
Transfer dough to a lightly floured surface, cut it in half and form into two discs. Wrap each tightly with plastic wrap and refrigerate at least 30 minutes.
It can be made 3 days in advance. Let sit at room temperature 10-15 minutes before grabbing a rolling pin.
Heat chicken stock in a medium saucepan to just below a simmer over medium heat.
In a large sauté pan or Dutch oven, melt butter over medium heat. Add onions and celery. Season with salt and black pepper and cook until softened, about 5 minutes, stirring occasionally. Next, add wine and reduce by half.
Mix in flour and cook a couple minutes until the vegetables are well coated.
Slowly whisk in hot broth until completely incorporated. Let simmer until thickened. Then stir in chicken, peas, carrots, corn and fresh herbs.
Season to taste with salt and pepper and remove from heat. The filling can sit tight as you roll out the dough.
Heat oven to 375 degrees F. To assemble individual chicken pot pie, on a floured work surface, cut the discs into thirds. Roll each piece of dough into a 7 to 8-inch circle and place into aluminum pie pans. Let excess crust hang over the edges.
Generously pile pot pie filling into each pan. Fold excess crust over filling, leaving an exposed area in the center for steam to escape. Brush top of the crust with egg wash and place assembled pot pies on a parchment lined, rimmed baking sheet.
Bake 40-45 minutes until the crust is golden brown and the filling is bubbly. The hardest part is letting them sit a few minutes before serving. Enjoy!
Pot Pie Recipe Tips
- For a flaky pie crust, make sure the water is ice cold and the butter is very cold. I dice the butter and put it in the freezer while prepping the other ingredients. The little flecks of butter throughout the dough expand when baking.
- Don’t skip the 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.
- The dough should rest in the fridge at least 30 minutes before rolling it out. It can be made up to 3 days in advance or frozen for 1 month. Let thaw overnight in the fridge before using.
- For a smooth, thick gravy, be sure to warm the chicken broth to just below a simmer before adding it to the pan. Adding cold broth can make the gravy clumpy.
- Freezing: Cover pies (baked or unbaked) tightly with foil. If you’re freezing baked pies, make sure to let them cool completely before placing them in the freezer up to 3 months.
How to Reheat Chicken Pot Pie
Store any leftovers in an airtight container in the refrigerator up to five days. Reheat in the oven preheated to 350 degrees F until warmed through.
For frozen individual pot pies, let them thaw completely overnight in the fridge before putting them in the oven.
What to Serve with Chicken Pot Pie
While this individual chicken pot pie recipe is certainly hearty enough to stand on its own, here are a few dishes to round out the meal. And check out this full list of 17 easy sides to go with chicken pot pie for even more ideas.
Chicken Pot Pie FAQs
The gravy is made by adding hot chicken stock to the flour and melted butter mixture, called a roux. The sauce thickens as the stock mixture simmers. Some recipes call for heavy cream for a richer gravy but is not necessary and comes down to personal preference.
The process of adding broth to the floured onions and celery should create a thick gravy. But if it seems thin, make a ‘slurry’ with 1 to 2 teaspoons of cornstarch and the same amount of broth or water in a small bowl. Stir it into your gravy to thicken.
When making the crust, pour the water in slowly and when it just begins to ball up to one side of the food processor it’s done. If your dough seems wet use less water or knead in a little more flour until it’s not sticky.
Since the chicken is already cooked, you’re focusing more on the crust. Once it turns a beautiful golden brown, you’re ready to go and the filling should be hot and bubbling.
Individual Chicken Pot Pies
- 2 ½ cups all-purpose flour
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold unsalted butter (2 sticks), 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
- ½ cup dry white wine
- ⅓ cup flour
- 4 cups chicken stock, just below simmering
- 5 cups rotisserie chicken, in bite-size pieces, white and dark meat
- 1½ cups frozen peas and carrots
- 1 cup frozen corn
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- Salt and pepper, to taste
- 1 egg, slightly beaten to coat crusts
- 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. Let sit at room temperature 10-15 minutes before rolling.)
- Heat chicken stock in a medium saucepan to just below a simmer over medium heat.
- In a large sauté pan, melt butter over medium heat. Add onions, celery, and shallots. Season with salt and pepper. Sauté until brown, about 5 minutes, stirring occasionally.
- 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 parchment-lined, large rimmed baking sheet.
- Bake 40 – 50 minutes in preheated oven, until tops are golden brown and filling is bubbly. Let sit 10 minutes before serving. Enjoy!
* Recipe generously adapted from Guy Fieri.
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