Individual Chicken Pot Pies Recipe

If you have been craving a cozy, comforting dish that feels like a warm hug in a meal, then the Individual Chicken Pot Pies Recipe is exactly what you need. This recipe brings together tender rotisserie chicken, vibrant mixed vegetables, and a luscious creamy sauce all wrapped under a flaky, golden puff pastry crust. Perfectly portioned for each person, these mini pot pies turn an everyday dinner into something special with their inviting aroma and delightful textures. Whether it’s a family gathering or a quiet night in, this classic dish never fails to deliver heartwarming satisfaction.

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role in creating the perfect balance of flavors and textures in your pot pies. From the succulent chicken to the silky mushroom soup and the fresh herbs, each component is simple but crucial in building that irresistible comfort food experience.

• Rotisserie chicken (550 grams cleaned): Already cooked and seasoned, it makes preparation quick and imparts delicious flavor and tender meat.
• Frozen mixed vegetables (680 grams): A colorful medley that adds freshness, nutrition, and a slight sweetness.
• Swanson Chicken Cooking Stock, Unsalted (20 fl oz): Provides a rich, savory base without overpowering saltiness.
• Campbell’s Healthy Choice Cream of Mushroom Soup (2 cans, 10.5 oz each): Creamy and comforting, it binds the filling and gives it that classic pot pie richness.
• Sweet onion (250 grams): Adds subtle sweetness and depth when sautéed to tenderness.
• Celery (70 grams): Offers a pleasant crunch and aromatic undertone.
• Garlic cloves (20 grams): Infuses a robust, savory flavor that’s impossible to resist.
• Unsalted butter (2 tbsp): Essential for sweating the veggies and creating the roux base for the sauce.
• All-purpose flour (16 grams): Thickens the sauce, creating that luscious, velvety texture you expect in a pot pie.
• Fresh thyme leaves (2 tsp, chopped): Offers a fragrant herbal note that complements the chicken beautifully.
• Ground mustard (1 tsp): Adds subtle heat and complexity under the creamy filling.
• Sea salt (1 tsp or to taste): Enhances all the flavors properly without overwhelming the dish.
• Chili powder (1/2 tsp): Gives a gentle warmth and depth to the savory filling.
• Black pepper (1/4 tsp): Brightens the flavors and adds a little kick in the background.
• Puff pastry (thawed): The flaky, buttery crust is key to making these pot pies irresistible and visually stunning.
• Egg and water for egg wash: Creates a shiny, golden-brown finish to the pastry tops when brushed before baking.

How to Make Individual Chicken Pot Pies Recipe

Step 1: Prepare for Baking

Preheat your oven to 400°F and arrange your individual oven-safe baking dishes on a large baking sheet. Choosing dishes that can withstand high heat and hold about two cups of filling each will help make serving easier and cleanup simpler. The baking sheet will catch any drips and make it effortless to transfer into the oven.

Step 2: Create the Base Sauce

Melt butter in a pot over medium-high heat and add chopped onion, celery, garlic, and fresh thyme. Sauté these until tender and fragrant, about 5 minutes, stirring occasionally to prevent scorching. Then sprinkle the flour evenly over the vegetables and stir continuously to coat everything well. This mixture forms a roux—your essential thickening agent—that will make your filling luxuriously creamy.

Step 3: Develop the Filling

Slowly pour in the chicken stock and canned cream of mushroom soup, whisking as you go to avoid any lumps. Bring the mixture to a gentle boil for a minute or two to activate the thickening properties, then remove from heat and let it cool slightly. This cooling step ensures when you add the rest of your ingredients, the filling won’t be too hot to handle but will stay thick and hearty.

Step 4: Prepare the Pastry Tops

On a lightly floured surface, unroll your thawed puff pastry and cut squares to fit the opening of each baking dish. If necessary, use water to seal pastry edges together. This step not only helps the presentation but also ensures your crust puffs evenly. For ventilation during baking, cut an “X” in the center of each square; this prevents your pot pies from becoming soggy and helps the crust bake beautifully.

Step 5: Apply Egg Wash

Whisk together an egg with a little water and gently brush the tops and edges of each pastry square. This simple step provides that incredible golden shine and flaky texture everyone loves. If you plan to freeze these pies before baking, you can skip this step and brush the egg wash just before popping them in the oven later.

Step 6: Assemble the Pot Pies

Mix your frozen vegetables and chopped rotisserie chicken into the cooled creamy sauce. Divide this filling evenly among the six prepared baking dishes—roughly two cups each. This ensures every pie is perfectly filled without overflowing or being too sparse.

Step 7: Top with Pastry

Gently place each cut pastry square on top of the filling, pressing the edges down lightly around the rim of each dish. Make sure not to push the crust into the filling, which helps maintain a nice structural separation between crust and filling after baking.

Step 8: Bake to Perfection

Bake your individual pot pies at 400°F for 35 minutes. Then crank the heat up to 450°F and move your baking sheet to the top rack for an additional 10 minutes. This higher final temperature encourages the puff pastry to rise fully and develop a rich golden-brown color, giving you that irresistible flaky finish every bite deserves.

How to Serve Individual Chicken Pot Pies Recipe

Garnishes

A sprinkle of finely chopped fresh parsley or thyme over the golden crusts right before serving adds a burst of color and fresh flavor that brightens the rich filling. You can also offer a little dollop of sour cream or a drizzle of hot sauce for those who like a bit of contrast.

Side Dishes

Since these pot pies are hearty and packed with protein and vegetables, simple sides work best. A crisp green salad with a tangy vinaigrette or some steamed green beans with lemon zest provides refreshing balance without competing with the main dish.

Creative Ways to Present

Serve these pot pies right in their individual dishes on rustic wooden boards for a cozy, homey feel. For more of a party vibe, arrange mini pot pies on a large platter with sprigs of thyme and small bowls of dipping sauces like garlic aioli or spicy mustard.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your leftover pot pies tightly with plastic wrap or transfer them to airtight containers. They will keep delicious and moist for up to three days in the refrigerator. Reheat gently to maintain the flaky crust texture.

Freezing

This Individual Chicken Pot Pies Recipe freezes beautifully. Assemble the pies but skip the egg wash before baking. Wrap each dish securely in foil and freeze for up to three months. When ready to enjoy, thaw overnight in the fridge before brushing with egg wash and baking.

Reheating

For best results, reheat leftovers in a preheated oven at 350°F until warmed through, about 20 minutes. Avoid microwaving if possible, as it can make the crust soggy rather than flaky and crisp.

FAQs

Can I use homemade chicken stock instead of store-bought?

Absolutely! Homemade chicken stock will deepen the flavor even further and add a personal touch to your pot pies. Just ensure it’s unsalted or lightly salted to control overall seasoning.

Is it possible to make this dish vegetarian?

Yes. Substitute the chicken with hearty mushrooms or plant-based chicken alternatives, and swap the chicken stock for vegetable broth. Use a mushroom cream soup that’s vegetarian-friendly to keep the creamy texture.

Can I prepare these pot pies completely ahead of time?

You can prepare and assemble the pies a day in advance, store them in the fridge, and bake right before serving. If freezing, follow the freezing instructions and bake directly from thawed state for best crust results.

What type of puff pastry works best?

Sheeted puff pastry that is already rolled out is easiest to work with. Thaw it fully but keep it cool while cutting for clean edges and the best puff during baking.

Can I use a different type of vegetable mix?

Definitely! Feel free to swap the frozen mixed vegetables with fresh diced carrots, peas, corn, or green beans according to your preference. Just make sure to adjust cooking times if you use fresh veggies.

Final Thoughts

This Individual Chicken Pot Pies Recipe is a wonderful way to bring comfort and joy to your table with ease and delicious results. Each bite offers that heartwarming feeling of homemade cooking with minimal fuss and maximum flavor. I encourage you to try this recipe soon — it’s sure to become a beloved classic in your kitchen, perfect for cozy nights and sharing good moments with those you love.

Individual Chicken Pot Pies Recipe

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• Author: admin
• Total Time: 1 hour 15 minutes
• Yield: 6 individual servings 1x

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Description

This Individual Chicken Pot Pies recipe combines tender rotisserie chicken with a medley of mixed vegetables simmered in a creamy mushroom sauce, all topped with golden, flaky puff pastry. Perfectly portioned for six, these comforting pot pies are baked to a crispy finish, making a hearty and satisfying meal ideal for family dinners or meal prepping.

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Ingredients

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Filling Ingredients

• 1 small rotisserie chicken, skin and bones removed, chopped (550 grams cleaned chicken)
• 24 oz frozen mixed vegetables (680 grams)
• 2 1/2 cups Swanson Chicken Cooking Stock, Unsalted (20 fl oz)
• 2 cans (10.5 oz each) Campbell’s Healthy Choice Cream of Mushroom Soup
• 1 medium sweet onion, chopped (250 grams)
• 2 ribs celery, chopped (70 grams)
• 5 cloves garlic, minced (20 grams)
• 2 tsp fresh thyme leaves, roughly chopped
• 1 tsp ground mustard
• 1 tsp sea salt (or to taste)
• 1/2 tsp chili powder
• 1/4 tsp black pepper

Sauce Base Ingredients

• 2 tbsp unsalted butter
• 2 tbsp all purpose flour (16 grams)

Pastry & Topping

• Puff pastry sheets (amount needed to cover 6 individual dishes)
• 1 egg (for egg wash)
• 1 tbsp water (for egg wash)

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Instructions

1. Prepare for Baking: Preheat your oven to 400°F (204°C). Arrange six individual oven-safe baking or meal prep dishes on a baking sheet, ready to hold your pot pie filling and withstand high baking temperatures.
2. Create the Base Sauce: In a medium pot over medium-high heat, melt the unsalted butter. Once hot, add the chopped onion, celery, minced garlic, and fresh thyme leaves. Cook, stirring frequently, for about 5 minutes until the vegetables are tender. Then sprinkle the all-purpose flour over the vegetables and stir well to coat evenly, ensuring there are no dry flour patches. This step creates a roux that will thicken your sauce.
3. Develop the Filling: Slowly add the unsalted chicken stock and both cans of cream of mushroom soup to the pot, whisking continuously to prevent lumps. Bring this mixture to a boil for 1 to 2 minutes, which activates the thickening properties of the roux and soup. Remove from heat and let it cool slightly.
4. Prepare the Pastry Tops: Unroll thawed puff pastry on a lightly floured surface. Trim the pastry into squares that will fit the openings of your baking dishes. If needed, join smaller pieces by moistening edges and pressing firmly together. Use your fingers to create decorative crimped edges on each square, then cut an ‘X’ in the center of each pastry square to allow steam to escape while baking.
5. Apply Egg Wash: In a small bowl, whisk together one egg with one tablespoon of water. Brush this egg wash generously over the top and edges of each pastry square to ensure a golden-brown finish when baked. If you plan to freeze the pot pies instead of baking immediately, skip this step to avoid compromising the pastry texture.
6. Assemble the Pot Pies: Combine the frozen mixed vegetables and chopped rotisserie chicken into the slightly cooled mushroom sauce, stirring well to distribute ingredients evenly. Divide the filling evenly among the six prepared baking dishes, aiming for about 2 cups per dish.
7. Top with Pastry: Carefully place each prepared puff pastry square over the filling in the dishes. Press the corners gently down if they hang over the edges, but avoid pressing the pastry into the filling itself to maintain a crisp crust.
8. Bake to Perfection: Place the baking sheet with all dishes onto the center rack of your preheated oven. Bake at 400°F for 35 minutes. After this time, increase the oven temperature to 450°F and move the baking sheet to the top rack. Bake for an additional 10 minutes until the pastry has puffed, turned flaky, and achieved a deep golden-brown color—signs that your pot pies are perfectly cooked and ready to serve.

Notes

• For best results, use fresh rotisserie chicken but you can substitute with cooked chicken breast or thighs.
• Frozen mixed vegetables help save prep time, but fresh vegetables can be used if preferred.
• Make sure puff pastry is well thawed before rolling and handling to avoid tearing.
• If freezing assembled pot pies for later baking, do not brush with egg wash beforehand. Apply egg wash right before baking for best crust color.
• Adjust seasoning such as salt and chili powder to your taste preferences.
• Use oven-safe ramekins or small baking dishes that withstand high temperatures to avoid cracking.
• Allow pies to cool slightly before serving to prevent burns from hot filling.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American