![['Close-up view of golden Individual Chicken Pot Pies with flaky crusts.', 'Side view of baked Individual Chicken Pot Pies with visible filling.', 'Juicy Individual Chicken Pot Pies featuring a golden crust and steam.', 'Individual Chicken Pot Pies with a crisp crust and peeking ingredients.']](https://timetocooks.com/wp-content/uploads/2026/08/individual-chicken-pot-pies_1_U1-300x300.webp)
Individual Chicken Pot Pies
Enjoy these comforting homemade chicken pot pies, perfect for individual servings with a flaky crust and savory filling.
Ingredients
Pie Crusts
- 1 package pie crusts (2 crusts) package with 2 9-inch pie crusts
- 2 cups cubed cooked chicken
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion
- ¾ cup chopped carrots
- ¾ cup chopped celery
- 2 cups sliced cremini mushrooms stems removed (about 8 ounces)
- 1 tablespoon minced garlic
- ⅓ cup all purpose flour regular or gluten-free measure-for-measure
- 2 cups low sodium chicken broth
- ½ cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup frozen peas do not need to be thawed
- ¼ cup parsley
- 1 large egg
- coarse sea salt optional to add on top of egg wash
- 12 large candy eyes or use two different sizes for a wacky look
Instructions
- Preheat oven to 375°F. Prepare six 4-inch ramekins with nonstick spray and place on a baking sheet.
- Cook vegetables and garlic in butter until tender, then stir in flour and gradually add broth and cream, simmering until thickened.
- Season with herbs and salt, then fold in cooked chicken, peas, and parsley. Cool slightly.
- Cut crust circles and strips, fill ramekins with filling, top with strips, and press edges to seal.
- Brush with egg wash, sprinkle with sea salt if desired, then bake for 25-30 minutes until golden and bubbly.
Notes
For a fun presentation, add candy eyes on top before baking for a whimsical look.