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Individual Chicken Pot Pies for Two
4.9 from 81 votes

Individual Chicken Pot Pies for Two

Individual Chicken Pot Pies for Two are single-serving pot pies baked in ramekins with a savory filling of chicken, carrots, celery, and onions cooked in chicken broth thickened into a gravy with butter and flour. Each pot pie is topped with a piece of chilled pie crust brushed with egg wash for a golden finish. This recipe scales down the traditional pot pie for personal portions with flaky crust and comforting filling.

Prep Time
20 mins
Cook Time
15 mins
Total Time
1 hr 35 mins
Servings: 2
Calories: 558 kcal
Course: Dinner
Cuisine: American

Ingredients

Special Equipment
  • 2 12-ounce ramekins
Pie Crust Top
  • 1/4 batch pie crust divided in two and chilled (store-bought works too, buttermilk
Pot Pie Filling
  • 10 ounces boneless skinless chicken breast cubed, about 1
  • 1 cup carrot sliced
  • 1 cup celery sliced
  • 1/4 cup onion diced
  • 2 cups chicken broth
  • 2 tablespoons butter 1 ounce
  • 2 tablespoons all-purpose flour
  • 1/3 cup milk (any percentage)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Egg Wash
  • 1 egg
  • 1 tablespoon milk

Instructions

Prepare Ingredients
    Cup of Yum
  1. Prepare pie crust. At the end of the chilling time, start the pot pie filling. (If using store-bought, frozen crust, remove from freezer so you will be able to cut it.) Preheat your oven to 425°F and line a baking sheet with foil.
Pot Pie Filling
  1. In a medium pot, combine cubed chicken, carrots, celery, onion, and chicken broth. Bring to a simmer over medium-high heat and cook for 15 minutes, until chicken is cooked through and vegetables are just fork tender.
  2. Drain chicken broth into a separate container (do not discard).
Make Gravy
  1. Measure out 1 cup of reserved broth (you can discard the rest) and 1/3 cup milk. Set them next to the stove.
  2. In a medium saucepan, over medium heat, melt butter. Whisk in flour and cook until flour is golden, 30 seconds to 1 minute.
  3. Slowly whisk in broth and milk, whisking out any lumps as they form. Cook, stirring constantly, until mixture thickens and begins to bubble, 2 to 5 minutes.
  4. Remove gravy from heat, stir in salt and pepper and chicken and vegetable mixture, and divide between 2 12-ounce ramekins.
Assemble
  1. Allow chilled dough to sit at room temperature for about 5 minutes to soften slightly so you can roll it out without it cracking. 
  2. While your dough sits, make the egg wash. In a small bowl, whisk together egg and milk, and set aside.
  3. On a well-floured surface, roll out the first disk to 1/8-inch thick and drape over the first filled ramekin. Trim the extra, leaving about 3/4-inch overhang. Gently press the edges over so the dough drapes over the sides slightly (it won't sit flush). Use a sharp-tipped serrated knife to cut a couple slits in the top for steam to escape.
  4. Repeat with the second crust and ramekin. Brush egg wash over the top of the pie crusts.
  5. Place ramekins on your prepared baking tray and bake for 15 to 20 minutes until tops are golden and filling inside is bubbly.
  6. Cool for at least 5 minutes before serving. Enjoy!

Notes

  • Ramekins of 12 ounces work best, but oven-safe mugs or a single 6-inch pie can be substituted.
  • For a 9-inch pie, double the recipe quantities accordingly.
  • Nutrition info assumes some dough waste and 2% milk; adjust for your ingredients as desired.

Nutrition Information

Calories 558kcal (28%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 558

% Daily Value*

Calories 558kcal 28%

* Percent Daily Values are based on a 2,000 calorie diet.