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Individual Chicken Pot Pies

an individual chicken pot pie with sliced apple and a side salad

My first experiences with chicken pot pie were of the frozen variety. You know the kind…the ones that come in a little disposable pie tin, packaged in a thin cardboard box. They were a special treat when our parents were away for the evening. And I thought they were awesome!

a spoon in a chicken pot pie

Fast forward a number of years, to my own kitchen, and you’ll not find a frozen pot pie in the freezer. Ever.

Well, I suppose I should take that back. I think that sometimes, if I’m traveling for a couple days, that Blake might pick one up for his own quick indulgence every now and then. He loves chicken pot pie. I also imagine that when I’m away, he guzzles milk directly from the carton and eats ice cream right from the pail…but that has yet to be proven.

individual chicken pot pie on a yellow plate

Since perfecting these Individual Chicken Pot Pies, however, I think Blake will be feeling less inclined to stop and pick up one of those frozen varieties now. There really is no comparison. At all.

These chicken pot pies are chock full of veggies…onion, red bell pepper, mushrooms, carrots, celery, garlic, and peas, all nestled into flavorful creaminess with fresh rosemary and thyme. Then each portion is topped with an easy homemade circle of pastry that bakes up gorgeous and tender. Breaking through that beautiful topping is truly like opening up a present, revealing all kinds of good stuff inside.

At first I wondered if the jars would hold enough pot pie to satisfy an adult’s appetite. But both Blake and I found them to be a really nice proportion, perfect when accompanied by a fresh salad and fruit.

chicken pot pie dinner with apples and a side salad

Individual Chicken Pot Pies

Yield: 6 servings
prep time: 30 minutes
cook time: 20 minutes
total time: 50 minutes
These chicken pot pies are chock full of veggies…onion, red bell pepper, mushrooms, carrots, celery, garlic, and peas, all nestled into flavorful creaminess with fresh rosemary and thyme.
5 Stars (1 Review)


for the crust:

  • ¾ c. all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. kosher salt
  • tsp. black pepper
  • ¼ c. unsalted butter chilled, cut into 1/2” pieces
  • 3 T. heavy cream
  • 1 egg white
  • 1 T. milk

for the filling:

  • 2 T. olive oil
  • 1 lb. skinless boneless chicken breasts about 3 medium breasts, cut into 1/2” pieces
  • ½ c. diced yellow onion
  • ½ c. diced red bell pepper
  • ½ c. diced carrot
  • ½ c. chopped mushrooms
  • 2 stalks celery diced
  • 3 cloves garlic chopped
  • ½ c. frozen peas
  • 4 T. unsalted butter
  • ¼ c. all-purpose flour
  • 2 c. low sodium chicken broth
  • ½ c. heavy cream
  • 2 T. soy sauce
  • 1 tsp. fresh chopped rosemary
  • 1 tsp. fresh chopped thyme
  • kosher salt
  • freshly ground black pepper


for the crust:

  • In a medium bowl, whisk together the flour, baking powder, salt, and black pepper. Using a rigid pastry cutter or a fork, cut the butter into the flour mixture until there are pea sized pieces. Drizzle the cream over the mixture and use the pastry cutter again to just combine.
  • In the center of a large piece of plastic wrap, press the crust mixture gently into a 4” circle. Don’t worry if it seems a bit dry. It’s very forgiving and will work out! Wrap up the dough tightly with the plastic wrap and chill for 1 hour.
  • Preheat oven to 375° F. Place six 8-ounce wide mouth Mason jars onto a rimmed pan and set aside.

for the filling:

  • Drizzle olive oil into a large skillet over medium heat. Add chopped chicken and cook for about 6 minutes, stirring occasionally. Add onion, red pepper, carrot, mushrooms, celery, and garlic. Cook until onion is translucent and softened, about 5 minutes. Stir in frozen peas. Slide the chicken and veggies to one half of the skillet and add the 4 tablespoons of butter to the other half of the skillet. When the butter is melted, sprinkle flour over it, 2 tablespoons at a time, whisking to combine after each addition. Add chicken broth to flour mixture and whisk until thickened. If the mixture is not thickening very easily, turn heat up just a bit to get it bubbling a little. Add cream and soy sauce to liquid mixture, and whisk to combine.
  • Now combine everything in the skillet together and stir in rosemary and thyme. Taste test and add salt and pepper, if needed. With a ladle or large spoon, divide filling mixture evenly between the 6 jars.

to top the pot pies:

  • Unwrap the chilled crust dough and divide into 6 equal portions (I cut the circle with a knife, like a pie). Form each piece into a ball and pat on a lightly floured surface into a 3” diameter that will fit just inside the perimeter of the jars. Again, if the dough seems a bit dry, don’t be concerned – just press together as best you can. These dough disks do not have to be perfect…they’re actually prettier when they’re not! If needed, use a thin metal spatula to remove the dough round from your working surface.
  • Lightly set a dough circle on top of the filling mixture of each jar, inside the top of the rim. Do not let the dough hang over the rim. With a sharp pointed knife, cut a small slit into the center of each disk for steam to escape.
  • In a small bowl, stir the egg white and milk together, and then brush a thin coating over the top of each crust. Sprinkle with a bit of additional salt and pepper.
  • Place pan of jars in oven and bake for 20 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and let sit for a few minutes before serving.


from a farmgirl’s dabbles

Nutrition Information:

Serving: 1 Calories: 526kcal Carbohydrates: 26g Protein: 31g Fat: 33g Saturated Fat: 18g Polyunsaturated Fat: 14g Cholesterol: 136mg Sodium: 658mg Fiber: 3g Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
chicken pot pie dinner

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45 comments on “Individual Chicken Pot Pies”

  1. I’ve made these a couple times now, and it is probably the most fun I’ve had making something. And they are adorable. I had these and individual apple pies ( http://www.chelseasmessyapron.com/double-serving-size-miniature-apple-pies/ ), and I was in ramekin heaven.

  2. Could I freeze these? It would be awesome to have a homemade version of my favorite freezer back up food! I was thinking freeze the jars just before baking? What do you think?

    1. Hello Melissa – I have not experimented with freezing these, but would recommend using a small tin or disposable foil container instead (not the glass). If you do try freezing this, please let me know how it goes, thanks!

  3. Jen @ 100 Directions

    Yummmy! The whole family loves pot pie but I’ve never made my own. We do have frozen varieties in the house (I still love them) but we also go with Boston Markets… these however, look even better. Putting a virtual star on the pin I just saved. Do you suppose these could be made ahead of time, frozen and baked later?… in a different container type of course. Thank you for sharing.

    1. Hi Jen! I do think these could be frozen, to bake up later, but have not experimented at all with it. I would look into finding some small tins. If you try it, please let me know how it goes!!

  4. Sandy@ReluctantEntertainer

    I’ve done this before and it’s really fun! My only complaint – it takes a little longer in the prep work! But so fun and yummy! We made salmon pot pie recently. So good!

  5. Oh my these look wonderful. I agree with you I think my first memories of chicken pot pie was frozen as well and because of that I was never a big fan. However, my husband could gobble up some frozen chicken pot pie. Then, just like you, I started making homemade chicken pot pie and I finally started to enjoy it. I do keep an emergency chicken pot pie in the freezer for my husband in the event that he doesn’t have lunch for work I’ll let him indulge in the super unhealthy frozen version! These look awesome. Can’t wait to make them!

  6. Georgia @ The Comfort of Cooking

    Chicken pot pie is one of my all-time favorite comfort foods. Yours look irresistible, Brenda!

  7. I love this idea, Brenda! I bet these even freeze nicely, wouldn’t you think!? Blake can have a supply of the homemade version on-hand. Can’t wait to try these!

  8. Oh my goodness, my husband loves those frozen pot pies, but I can’t stomach them. I’d much rather have these – too cute!