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Individual Chicken Pot Pies

Individual Chicken Pot Pies

Individual Chicken Pot Pies are such a delight. To be serious, it is the comfort food at its finest.

I have decided to make them individually because they are portion size and they just look so adorable.

I do not know about you, but I find small pots of food more appealing and inviting. My kids agree with me as well.

Nevertheless, it has been raining all night and most of the dreary morning, so pot pie was just calling my name.

Besides, it was a pretty appropriate meal for this gloomy day that we were having.

Individual Chicken Pot Pies

I desperately wanted to make something that we dearly loved and a meal that will hug our belly on the inside.

Oh, I just loved seeing cheerful faces when they walked into the house after hours spend in school.

So, I know so many have a problem using canned products. I do not use it often, but these are utterly brilliant in a pot pie.

If you wish to make your homemade cream of chicken or any other creamy condensed soup, you are more than welcome.

Individual Chicken Pot Pies

There are many delicious recipes online for condensed soups so I am quite sure you could find a recipe to substitute store-bought cream of chicken.

This is my convenient shortcut and we all in y household love it, so I am not going to change it. Although I will make beef pot pie which I made just a bit differently.

That recipe is coming sometimes next year simply because I have dishes already prepared and scheduled ahead.


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If you get inspired and make my Individual Chicken Pot Pies please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your creations and re-share with everyone. Thank you so much in advance!


Individual Chicken Pot Pies

Yield: Makes 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Easy and tasty Individual Chicken Pot Pies



  • 1 Puff Pastry Frozen Sheets (Pastry Dough, 2 Count, 17.3 oz.),
  • 1 Egg, mixed+spash of water


  • 2 cups diced cooked chicken
  • 2 cups frozen mixed vegetables, thawed (peas, carrots, etc.)
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1/2 cup milk, a splash more if needed
  • 1 teaspoon dried parsley
  • salt and black pepper to taste, a generous pinch
  • 1 ounce of Cheese per serving, mozzarella, or similar.


  1. Heat oven to 375°F. Soften puff pastry or pie crust if you're using that, as directed on package. Overnight in the fridge should do the trick.
    Remove 1 puff pastry crust from pouch; unfold a sheet of pastry. Make sure it is completely defrosted.
  2. Steam or defrost frozen vegetables. You may use canned as well, just make sure to drain. You could use a mix of peas and carrots, southern potato hush (small cubed potatoes), corn, etc. Whatever mix of veggies you like or have at the moment.
  3. In a medium saucepan, add defrosted vegetables, a cubed cooked chicken, and combine the rest of the filling ingredients. Bring to a low boil over medium heat, stirring frequently. Just to note that you could use rotisserie chicken, skin removed, or cook on a bit of oil with seasoning like salt, pepper, thyme, parsley. Also, you can cook chicken in the air fryer as well. After the filling starts to bubble, the filling it is ready.
  4. Fill bigger and wider ramekins or individual smaller pots. I would say that you may make this in the casserole dish as well, but it is amazing when you are able to make them as individual pots. I would suggest ones that you could fit at least 8 ounces. Add cheese on the top of the filling. Mix an egg and brush on the edges and a bit sides of the pots.
  5. Cut one puff pastry sheet into 4 and roll out a bit with a rolling pin to fit over smaller pots. Place each puff pastry rolled out a square on the top, draping over the pot for a bit, and slightly press to seal edges. Slash the top of the puff pastry and brush a bit of egg wash.
  6. If you are making in small pots like me, then place them in the baking pan to prevent a spill. It might not happen but to save yourself a lot of cleaning it is better to put small pots in a large baking pan such as cookie sheet.
  7. Bake at 375°F. for about 25 to 30 minutes or until the crust is golden brown.
  8. Allow it to cool down for a minute or two before serving.


  • This could make 8 pots. You can freeze the filling and the remaining one sheet of puff pastry for after or make all 8 individual pots.
  • Of course, as I said you could make a big family meal in a casserole dish.
  • You may use PIE Crust if you can't find puff pastry or would like to use it. You can get store-bought or make your own pie crust. I have made it before and it is very tasty.
  • I used Pepperidge Farm Puff Pastry Frozen Sheets Pastry

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