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This single serving chicken pot pie is a warm, hearty dish with a creamy filling, tender chicken, and a buttery crust. Made with fresh or cooked chicken, it’s a great way to use leftovers. Top it with puff pastry, a biscuit, or mashed potatoes for a comforting meal made just for one.
This mini chicken pot pie is a hearty meal on its own, but it pairs well with cornbread, Brussels sprouts salad, cranberry sauce, or tomato soup.
Why You’ll Love This Recipe
- Classic Comfort Food: A comforting dish with tender chicken, a creamy filling, and a golden crust.
- Easy to Make: Simple steps and basic ingredients come together for a satisfying dish.
- Great for Leftovers: A perfect way to repurpose cooked chicken or turkey.
- Customizable Crust: Swap the topping to suit your taste.
- Perfectly Portioned: The perfect size for one person.
I’ve made chicken pot pie for my family for years, and it was always a favorite with my kids. I scaled down the recipe to serve one, keeping all the comforting flavors but in a perfectly portioned size. I love how versatile the topping can be—puff pastry, a drop biscuit, or mashed potatoes all work beautifully. You can cook the chicken fresh or use leftovers, making this an easy, satisfying meal whenever you need it.
Ingredients And Substitutions
If you have extra ingredients from this single serve chicken pot pie recipe, check out our Leftover Ingredients Recipe Finder for ideas on how to use them.
- Butter: Used for sautéing onions and garlic, adding richness to the filling.
- Chicken: Use a 4 to 6-ounce boneless, skinless chicken breast or thigh. Leftover cooked chicken or turkey works well, making this a great post-Thanksgiving meal. Extra cooked chicken can be used in Chicken Spaghetti, Chicken Tacos, and Chicken Enchiladas.
- Spices: Dried basil, salt, and black pepper season the filling.
- Onions and Garlic: Add depth and enhance the overall flavor.
- Flour: Thickens the filling. Use a gluten-free flour blend if needed.
- Chicken Broth: Low-sodium broth is best for controlling salt levels. Leftover broth can be used in Lasagna Soup and Spanish Rice.
- Vegetables: Frozen peas and carrots add color and nutrition, but other vegetables can be used
- Puff Pastry: Creates a flaky, buttery topping. You can also use a single biscuit or mashed potatoes as an alternative topping.
Recipe Variations
Customize your individual chicken pot pie with these simple additions:
- Mushroom Chicken Pot Pie: Add sautéed mushrooms for extra depth of flavor.
- Garlic Butter Crust: Brush the crust with melted garlic butter before baking for extra flavor.
- Smoky Bacon: Add a strip of crumbled cooked bacon for extra depth and a hint of smokiness.
How to Make Chicken Pot Pie
These step-by-step instructions and photos help you visualize how to make this mini chicken pot pie recipe. See the recipe box below for the full recipe and ingredient amounts
- Cook the Chicken: Melt butter in a 10-inch skillet over medium heat. Add the chicken and cook for about 4 minutes per side. Remove, cover, and set aside.
- Sauté the Vegetables: In the same skillet, add more butter, then stir in the onions, garlic, dried basil, salt, and pepper. Cook until the onions soften.
- Make the Sauce: Whisk in the flour and cook for 2 minutes. Slowly stir in the chicken broth, letting the mixture thicken.
- Add Vegetables: Stir in the peas and carrots, then let the filling simmer.
- Incorporate Chicken: Chop the cooked chicken, return it to the skillet, and let everything simmer together.
- Prepare for Baking: Transfer the mixture to a 10-ounce ramekin or a 6-inch oven safe skillet.
Pro Tip: Store leftover puff pastry in the freezer for up to 6 months, tightly wrapped to prevent freezer burn.
- Prepare the Puff Pastry: Unroll the puff pastry onto a cutting board. Cut a piece large enough to cover your ramekin or skillet.
- Top with Puff Pastry: Lay the cut pastry over the filled ramekin or skillet, ensuring it fully covers the filling.
- Bake: Bake for 12-15 minutes, until the puff pastry is golden brown and crisp.
Expert Tips
- Using Fresh or Frozen Vegetables: Frozen vegetables work well, but if using fresh, chop them small and sauté them with the onions to ensure they cook through.
- Cutting Puff Pastry Easily: If the pastry is too soft, chill it in the fridge for a few minutes before cutting to make handling easier.
- Letting It Rest: Allow the pot pie to cool for a few minutes after baking—this helps the filling thicken and prevents burns when serving.
Frequently Asked Questions
Since this is a single serving recipe, leftovers aren’t common, but if needed, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results.
Yes, you can prepare the filling in advance and store it in the fridge for up to 24 hours. When ready to bake, top with puff pastry and bake as directed.
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
If you’ve tried this small chicken pot pie recipe 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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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 –
- ¼ sheet prepared puff pastry
Instructions
- Preheat the oven to 400°F.
- Cook the Chicken: Melt ½ tablespoon butter in a 10-inch skillet over medium heat. Season the chicken with ⅛ teaspoon salt and ⅛ teaspoon black pepper, then cook for about 4 minutes per side until fully cooked. Remove from the pan, cover, and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining butter, onions, garlic, dried basil, salt, and pepper. Cook for about 3 minutes until the onions soften.
- Make the Sauce: Whisk in the flour and cook for 2 minutes, stirring frequently.
- Add the Broth & Vegetables: Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 3 minutes, stirring occasionally. Add the peas and carrots, then simmer for another 3 minutes.
- Assemble: Chop the cooked chicken and stir it into the sauce. Transfer the mixture to a 10-ounce oven-safe ramekin or a 6-inch oven-safe skillet.
- Top & Bake: Lay a piece of puff pastry over the top, cutting two small slits for steam to escape. Bake for 12-15 minutes, until the pastry is golden brown.
- Serve: Remove from the oven and let it cool slightly before serving.
Notes
- Using Fresh or Frozen Vegetables: Frozen vegetables work well, but if using fresh, chop them small and sauté them with the onions in step 2 to ensure they cook through.
- Cutting Puff Pastry Easily: If the pastry is too soft, chill it in the fridge for a few minutes before cutting to make handling easier.
- Letting It Rest: Allow the pot pie to cool for a few minutes after baking—this helps the filling thicken and prevents burns when serving.
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.
Oh my gosh, it was so good and very easy to make. This recipe replaces store bought hands down! I even used left over roasted chic
This looks and sounds good. Can this be doubled and if eaten the next day how would you reheat it?
The recipe can be doubled. The puff pastry topping will be a bit soft if kept in the refrigerator and eaten the next day. I would recommend adding the topping when you are ready to enjoy it. You can reheat the pot pie in the oven at 350 F for about 10 minutes or until heated through or in the microwave.
Good! I judge amounts of vegetables and chicken by sight. Changed peas to green beans and puff pastry (didn’t have) to refrig. pie crust. Good taste in seasonings. Will make again; this is a winner!
How much chicken? Chicken breasts can be enormous, while thighs can be very small.
I recommend using a 4 to 6-ounce chicken breast or thigh.
This looks wonderful! What can I substitute the onions with? I have a very sensitive stomach. Thank you!
Feel free to leave out the onions if you’d like. The pot pie will still be delicious – enjoy!
Can I make these with beef; cooking the beef until tender, just like the chicken?
Thanks!
Yes, you can.
Enjoy!
Joanie
Would you be able to freeze this? If so, before or after baking?
Hi Bonita,
The problem with freezing a chicken pot pie is that the crust will probably be soggy. I would recommend that you cook the chicken pot pie filling, pour it into your baking dish, let cool and freeze. When you are ready to eat the chicken pot pie, add the crust and bake as directed in the recipe.
Joanie
How long do you bake the chicken pot pie after adding the phyllo crust…since no one else has asked the question it must be staring me in the face but for some reason I can’t find the indication.
Bake it for 12-15 minutes, Luana. Hope you enjoy the pot pie!
Chicken pot pie is one of my favorite comfort foods! I might have to whip this up for dinner tonight!
I love that you gave an option for both the homemade and the quick and easy version! Perfect comfort food and so tasty!