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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, 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

This section provides a quick rundown of the ingredients used in this Chicken Pot Pie recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

  • 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.
A mini chicken pot pie cooked in a mini skillet topped with a sheet of raw puff pastry next to a red cloth napkin.
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How to Make Chicken Pot Pie From Scratch

See the recipe box below for ingredient amounts and full recipe instructions.

  1. 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.
  2. 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.
  3. 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.
  4. Adding Vegetables: Introduce the peas and carrots (or your chosen vegetables) to the pan and let the mixture simmer.
  5. Incorporating Chicken: Return the chopped, cooked chicken to the pan and continue to simmer, allowing the flavors to meld.
  6. Preparing for Baking: Transfer the chicken and vegetable mixture into a 10-ounce ramekin or a 6-inch oven safe skillet.
Six pictures of chicken cooking in a pan along with a gravy with vegetables.

Pro Tip: Consider using the remaining puff pastry to make homemade strawberry cheesecake puffs.

  1. 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.
puff pastry laid flat on a brown cutting board.
  1. Adding Puff Pastry Top: Place the cut puff pastry square over the filled ramekin or skillet, ensuring it covers the mixture completely.
  2. 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.
puff pastry topping a small white ramekin.

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:

Frequently Asked Questions

What type of baking dish is recommended for this Chicken Pot Pie recipe?

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.

How is the sauce for the Chicken Pot Pie thickened in this recipe?

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.

How long can Chicken Pot Pie be stored in the refrigerator?

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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If you’ve tried this chicken pot pie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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Your Cooking For One Source
Because you’re worth it

Chicken Pot Pie For One

4.94 from 15 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 1 serving
Easy single serve chicken pot pie! This classic chicken pot pie is made with tender chicken and vegetables underneath a buttery, flaky crust. Forget frozen pot pies, this easy single serving recipe is the ultimate in comfort food.

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
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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
    For the Egg Wash:
    • 1 beaten egg
    • 1/2 tablespoon water
    Crust Instructions:
    1. Combine flour, sugar, and salt in a small bowl.
    2. Use a fork to blend in the butter until the mixture resembles wet sand.
    3. Stir in water to form a dough.
    4. 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.
    Egg Wash Instructions:
    1. Mix 1 tablespoon of beaten egg with water in a bowl.
    2. Brush this mixture over the pie crust before baking.
    Bake the pot pie with the homemade crust for 20 minutes or until the crust turns golden brown.

Nutrition

Serving: 1serving, Calories: 490kcal, Carbohydrates: 32g, Protein: 31g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 137mg, Sodium: 962mg, Potassium: 558mg, Fiber: 3g, Sugar: 5g, Vitamin A: 785IU, Vitamin C: 25.7mg, Calcium: 24mg, Iron: 2.2mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




63 Comments

  1. Al Saveriano says:

    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.

    1. Joanie Zisk says:

      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.

  2. Shameela Collier says:

    Excellent recipe ☺️easy to follow and foolproof
    Question..could I substitute ground beef for chicken ?use vegetable stock?

    1. Joanie Zisk says:

      Thank you! Yes, you can use a different protein and broth in this recipe.

  3. Joanie D says:

    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.

    1. Joanie Zisk says:

      What a wonderful idea.

  4. Holly Morgan says:

    Another fantastic recipe. Followed exactly using thigh meat. So moist and flavor.