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Experience the ultimate comfort with our Single Serve Chicken Pot Pie Recipe, perfect for a warm, hearty meal just for you. Combining tender chicken and vegetables under a buttery, flaky crust, this homemade delight surpasses any frozen pot pie. It’s wonderfully simple, whether you use leftover cooked chicken or grab a convenient rotisserie chicken. Choose between making your own pie crust or using puff pastry for a quick fix. This individual chicken pot pie recipe is precisely portioned for one, promising a deliciously satisfying personal meal.
If you’re looking for more single serving comfort food classics, you’ve got to try our hearty Shepherd’s Pie, Cottage Pie, low-carb Pizza Bowl, Spaghetti and Meatballs, and Hamburger Casserole.
Why You’ll Love This Chicken Pot Pie Recipe
- Ultimate Home-Cooked Comfort: This dish stands as the pinnacle of comfort food, bringing the warmth and love of home-cooked meals straight to your plate.
- Effortless Preparation: The recipe is designed with easy-to-follow steps, ensuring a smooth, hassle-free cooking process.
- Flexible Chicken Choices: Tailor the dish to your preference or convenience by using either leftover chicken or a store-bought rotisserie chicken.
- Customizable Crust: Personalize your pot pie with a choice of a homemade pie crust or a quick, flaky puff pastry.
- Perfect Serving Size: Meticulously crafted to provide the perfect amount for a satisfying single serving.
Ingredients
If you have any ingredients leftover from this easy chicken pot pie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Essential for sautéing onions and garlic, adding richness and flavor to the base of the pie.
- Chicken: Use a 4 to 6-ounce boneless, skinless chicken breast or thigh. Alternatively, use leftover cooked chicken or turkey, making this recipe perfect for post-Thanksgiving meals. If you have extra cooked chicken, consider using the leftovers in Chicken Spaghetti, Chicken Tacos, and Chicken Enchiladas.
- Spices: Dried basil, salt, and black pepper are used to season the pie filling, giving it a classic, savory flavor.
- Onions and Garlic: These aromatic ingredients enhance the overall taste and are key to the recipe’s depth of flavor.
- Flour: All-purpose flour is used to thicken the filling. For a gluten-free option, substitute with a gluten-free flour blend.
- Chicken Broth: Low sodium chicken broth is recommended, allowing you to control the saltiness of the sauce better. Salt can be added as needed. If you have leftover broth, consider using it in Lasagna Soup and Spanish Rice.
- Vegetables: Frozen peas and carrots are convenient and add color and nutrition. You can substitute these with equal amounts of your preferred vegetables.
- Puff Pastry: This forms the flaky, buttery crust topping of the pot pie. Alternatively, you can use a homemade pie crust recipe for a more traditional crust.
Recipe Variations
Explore these creative recipe variations to personalize your small Chicken Pot Pie:
- Creamy Mushroom: Add sautéed mushrooms for an earthy flavor.
- Spicy Kick: Mix in some cayenne pepper or hot sauce to the filling.
- Herbal Touch: Incorporate fresh herbs like thyme or parsley.
- Cheesy Crust: Sprinkle cheese on the crust for extra flavor.
- Veggie-Packed: Increase the amount and variety of vegetables for a more nutritious pie.
How to Make Chicken Pot Pie From Scratch
See the recipe box below for ingredient amounts and full recipe instructions.
- Cooking the Chicken: Start by melting butter in a 10-inch skillet. Place the chicken in the pan, cooking it for about 4 minutes on each side. Once cooked, remove the chicken, cover it, and set it aside.
- Sautéing Vegetables: In the same skillet, add more butter, followed by the chopped onions, garlic, dried basil, salt, and pepper. Cook these until the vegetables become soft.
- Making the Sauce: Whisk in the flour and allow it to cook for 2 minutes. This will help thicken the sauce. After that, gradually stir in the chicken broth.
- Adding Vegetables: Introduce the peas and carrots (or your chosen vegetables) to the pan and let the mixture simmer.
- Incorporating Chicken: Return the chopped, cooked chicken to the pan and continue to simmer, allowing the flavors to meld.
- Preparing for Baking: Transfer the chicken and vegetable mixture into a 10-ounce ramekin or a 6-inch oven safe skillet.
Pro Tip: Consider using the remaining puff pastry to make homemade strawberry cheesecake puffs.
- Preparing the Puff Pastry: Unroll a sheet of puff pastry onto a large cutting board. Cut a piece large enough to cover the ramekin or skillet. A simple way is to cut the pastry sheet into quarters and use as needed.
- Adding Puff Pastry Top: Place the cut puff pastry square over the filled ramekin or skillet, ensuring it covers the mixture completely.
- Baking the Pot Pie: Bake the pot pie in the oven for 12-15 minutes, or until the puff pastry has turned a golden brown, indicating it’s perfectly cooked.
Expert Tips
- Salt Adjustment Based on Broth: The sodium content in your chicken broth will influence how much additional salt is needed. Taste the sauce after combining all the ingredients and before transferring it to the baking dish. Adjust the seasoning as necessary to achieve the perfect balance.
- Using Frozen or Fresh Vegetables: While frozen vegetables are convenient and work great in this recipe, you can opt for fresh vegetables if you prefer. Fresh carrots and other vegetables can be chopped and sautéed along with the onions in step 3 of the recipe. This will ensure they are cooked through and tender.
Serving Suggestions
Complement your Chicken Pot Pie with these delightful serving options to create a complete and satisfying meal:
- With a Caesar Salad: Pair it with a light, green salad for a balanced meal.
- Cranberry Sauce: Adds a sweet and tangy contrast to the savory pie.
- Sautéed Green Beans: A simple, healthy side that complements the pie well.
- Roasted Brussels Sprouts: Enhances the meal with additional flavors and textures.
- Creamy Tomato Soup: Serve with a bowl of soup for a more indulgent meal.
Frequently Asked Questions
A 10-ounce ramekin works best for this recipe. Keep in mind, if using the skillet, you may need to add an additional 1/4 cup of broth, as it’s slightly larger than the ramekin.
The sauce is thickened effectively by adding a small amount of flour. This ensures the sauce reaches the perfect consistency without needing any extra thickening agents.
If there are leftovers of this single serving Chicken Pot Pie, they can be stored in the refrigerator for up to 4 days. Make sure to cover the pot pie before refrigerating.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 15 Easy Single Serving Dessert Recipes
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Chicken Pot Pie For One
Equipment
Ingredients
- 1 tablespoon salted butter , divided
- 1 (6-ounce) boneless skinless chicken thigh or chicken breast. Or use 1 cup of cooked, chopped chicken
- ¼ teaspoon kosher salt , divided
- ¼ teaspoon coarsely ground black pepper , divided
- ½ cup chopped onions
- 1 clove garlic , minced
- ¼ teaspoon dried basil
- ½ tablespoon all purpose flour
- ½ cup low sodium chicken broth
- ¼ cup frozen and thawed peas and carrots (or other favorite frozen vegetables)
- ¼ sheet prepared puff pastry
Instructions
- Heat oven to 400 degrees F.
- Melt ½ tablespoon of the butter in a 10-inch skillet on medium heat. Add the chicken thigh or chicken breast to the pan and season with ⅛ teaspoon of salt and ⅛ teaspoon of black pepper. Cook the chicken for 4 minutes per side or until chicken is cooked through and no longer pink. Remove from the pan, cover, and set aside.
- In the same skillet, add the remaining butter, followed by the chopped onions, garlic, dried basil, salt, and pepper. Cook for about 3 minutes, or until these until the vegetables become soft.
- Whisk in the flour and allow it to cook for 2 minutes, stirring frequently.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat to low and cook, stirring occasionally for 3 minutes.
- Add the vegetables to the pan, continue to simmer 3 minutes.
- Chop the chicken into cubes and add to the pan. Continue to cook for 2 minutes.
- Pour the chicken with the sauce and vegetables into a 10-ounce oven safe ramekin or a 6-inch oven safe skillet.
- Top with the puff pastry. Cut 2 small slits in the puff pastry so heat can escape during the cooking process.
- Bake in the oven for 12-15 minutes or until puff pastry is golden.
- Remove from the oven and enjoy.
Notes
- Salt Adjustment Based on Broth: The sodium content in your chicken broth will influence how much additional salt is needed. Taste the sauce after combining all the ingredients and before transferring it to the baking dish. Adjust the seasoning as necessary to achieve the perfect balance.
- Using Frozen or Fresh Vegetables: While frozen vegetables are convenient and work great in this recipe, you can opt for fresh vegetables if you prefer. Fresh carrots and other vegetables can be chopped and sautéed along with the onions in step 3 of the recipe. This will ensure they are cooked through and tender.
-
Homemade Chicken Pot Pie Crust Option: If you’re inclined to make your own crust instead of using puff pastry, here’s a simple recipe:
Homemade Crust Ingredients:
- 2 1/2 tablespoons all-purpose flour
- 1/4 teaspoon sugar
- A pinch of salt
- 1 tablespoon cold butter
- 1 teaspoon ice water
- 1 beaten egg
- 1/2 tablespoon water
- Combine flour, sugar, and salt in a small bowl.
- Use a fork to blend in the butter until the mixture resembles wet sand.
- Stir in water to form a dough.
- On a floured surface, roll the dough into a ball and then flatten it into a circle to fit over your ramekin or skillet. Make two cuts in the top for ventilation.
- Mix 1 tablespoon of beaten egg with water in a bowl.
- Brush this mixture over the pie crust before baking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If you cooked this in the air fryer, how long and what temp…
Thanks love your site, use it all the time.
Thank you so much for your kind words! I’m thrilled to hear that you enjoy the recipes! While I don’t use or test recipes in an air fryer, I’d recommend checking the manual for your air fryer, as it might have helpful guidelines for cook times and temperatures for dishes like pot pies. Every air fryer is different, so following those suggestions could give you a better idea. Thanks again for your support.
Can this be frozen after its done?
Yes, you can freeze the chicken pot pie, but I recommend doing so before baking. To freeze, assemble the pot pie as directed, then cover it tightly with plastic wrap and aluminum foil. When you’re ready to bake it, let it thaw in the refrigerator overnight, then bake at the recipe’s temperature until the filling is bubbly and the crust is golden. This way, it will taste freshly baked!
Excellent! Perfect consistency; delicious sauce (I used red onion, BTW). Made the chicken broth from “Better Then Bouillon”. Used the top of the ramekin to trace out the puff pastry size. Cooked in oven in 12 minutes. My lovely wife, unfortunately cannot partake as she suffers from GERD. I prepared an air-fried turkey burger and side salad for her.
Thanks for a perfect recipe.
I’m so glad to hear you enjoyed the chicken pot pie. Using the top of the ramekin for the puff pastry is a clever tip! Thank you for sharing your experience, and I appreciate your kind words about the recipe.
Excellent recipe ☺️easy to follow and foolproof
Question..could I substitute ground beef for chicken ?use vegetable stock?
Thank you! Yes, you can use a different protein and broth in this recipe.
I have used your single biscuit recipe from the Biscuits and Gravy recipe for the top as I did not have puff pastry on hand. Worked great.
What a wonderful idea.
Another fantastic recipe. Followed exactly using thigh meat. So moist and flavor.