If you’re craving a warm, comforting meal that feels like a big hug in food form, this Individual Chicken Pot Pies Recipe is exactly what you need. With tender chunks of rotisserie chicken, hearty mixed vegetables, and a creamy mushroom sauce all wrapped in a flaky puff pastry crust, each personal pot pie offers a delightful balance of rich flavors and satisfying textures. It’s the perfect dish for cozy dinners, impressing guests, or simply indulging in a classic comfort food made simple and special.

Individual Chicken Pot Pies Recipe - Recipe Image

Ingredients You’ll Need

Nothing complicated here—just a handful of everyday ingredients that come together to make a stunningly delicious pot pie. Each component plays an essential role, from adding depth to the creamy filling to creating that irresistibly flaky crust and vibrant vegetable bite.

Rotisserie chicken (550 grams, skin and bones removed): Pre-cooked chicken saves time and infuses the pie with juicy, tender meat.
Frozen mixed vegetables (680 grams): A colorful medley boosts the pot pie with texture and nutrients.
Swanson Chicken Cooking Stock, Unsalted (2 1/2 cups): Provides a rich, savory base without overwhelming saltiness.
Campbell’s Healthy Choice Cream of Mushroom Soup (2 cans, 10.5 oz each): Creamy, flavorful binder that thickens the filling beautifully.
Sweet onion (1 medium, chopped): Adds natural sweetness and depth.
Celery (2 ribs, chopped): Offers a subtle crunch and fresh herbal notes.
Garlic (5 cloves, minced): Brings warmth and aromatic richness.
Unsalted butter (2 tbsp): Essential for sautéing and making the roux that thickens the sauce.
All purpose flour (2 tbsp): Helps create the perfect silky filling by thickening the sauce.
Fresh thyme leaves (2 tsp, chopped): A fragrant herb that adds a lovely garden-fresh element.
Ground mustard (1 tsp): Enhances the savory depth with a subtle tang.
Sea salt (1 tsp, or to taste): Balances and brightens all flavors.
Chili powder (1/2 tsp): Adds just a whisper of warm spice.
Black pepper (1/4 tsp): Freshly ground, for a mild kick.
Puff pastry (thawed): This flaky crust is the crowning glory of your individual pot pies.
Egg (1, for egg wash): Creates a gorgeous golden finish on the pastry top, optional if freezing.
Water (1 tsp, for egg wash): Thins the egg for an even brush.

How to Make Individual Chicken Pot Pies Recipe

Step 1: Prepare for Baking

Begin by preheating your oven to 400°F to ensure it’s nice and hot when your pot pies are ready to go in. Place your individual oven-safe baking dishes on a baking sheet—this makes transferring to the oven safer and easier. These dishes must be able to handle the high baking temperatures without cracking.

Step 2: Create the Base Sauce

In a pot over medium-high heat, melt the butter until it’s bubbling and fragrant. Add chopped onions, celery, garlic, and fresh thyme, then sauté for about 5 minutes until everything softens and releases wonderful aromas. Sprinkle the flour evenly over the veggies and stir well, coating all pieces. This step is crucial—it builds a roux that thickens your creamy filling perfectly.

Step 3: Develop the Filling

Next, pour in the chicken stock and cream of mushroom soup, whisking continuously to avoid lumps. Bring the mixture to a rapid boil for a couple of minutes so the thickening agents can activate fully. Then take the pot off the heat and allow your rich, creamy filling to cool slightly before the next step.

Step 4: Prepare the Pastry Tops

While the filling cools, unroll your thawed puff pastry on a lightly floured surface. Trim the pastry into squares large enough to cover your baking dish openings—square dishes help minimize waste. If you need to join pastry pieces, simply wet the edges and press firmly together. Add a personal touch by crimping the edges, and don’t forget to cut an “X” in the center of each square to let steam escape while baking.

Step 5: Apply Egg Wash

To achieve that signature golden crust, whisk together one egg and a teaspoon of water, then gently brush this over the pastry tops and edges. If you prefer to freeze your pot pies before baking, skip this step to avoid a sticky surface when thawing.

Step 6: Assemble the Pot Pies

Mix the chopped rotisserie chicken and frozen vegetables into the cooled soup mixture. Divvy this hearty filling evenly among your six baking dishes, aiming for about 2 cups per dish. This ensures each little pot pie is generously filled and satisfying.

Step 7: Top with Pastry

Carefully place each pastry square atop the filling, pressing gently at the edges without pushing the pastry into the filling itself. This separation keeps the crust perfectly flaky and prevents sogginess.

Step 8: Bake to Perfection

Place the baking sheet on the middle rack and bake at 400°F for 35 minutes. Then crank the oven up to 450°F and slide the tray to the top rack for the last 10 minutes. This final heat boost makes the crust puff delightfully and develop that rich, golden-brown color every pot pie deserves.

How to Serve Individual Chicken Pot Pies Recipe

Garnishes

A sprinkle of fresh parsley or thyme leaves on top adds a burst of color and fresh herbal fragrance to your pies. For extra indulgence, you can serve these with a tiny dollop of crème fraîche or a drizzle of spiced olive oil to elevate the experience.

Side Dishes

These pot pies shine best with light and fresh sides to balance their richness. A crisp green salad tossed with lemon vinaigrette or a simple roasted vegetable medley makes a perfect accompaniment. For cooler days, creamy mashed potatoes or roasted root vegetables also pair beautifully.

Creative Ways to Present

Serve these pies in colorful ramekins or vintage mini Dutch ovens to create an inviting rustic feel. Layer a wooden board with little bowls of assorted pickles or chutneys for added zest. And if you want to impress, make mini pot pie portions as appetizers—cut individual pies into wedges or squares and serve with dipping sauces.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Individual Chicken Pot Pies tightly with foil or airtight lids and refrigerate for up to 3 days. The flavors meld beautifully overnight, making the next day’s meal just as satisfying.

Freezing

You can prepare the pot pies ahead of time and freeze them before baking. Just skip the egg wash and cover them securely with plastic wrap and foil. They’ll keep well for up to 2 months, ready to be baked fresh when hunger strikes.

Reheating

To reheat, bake frozen pies at 375°F for about 45 minutes, or until heated through and the crust is crispy again. For refrigerated leftovers, warm them in a 350°F oven for 15-20 minutes. Avoid microwaving, as it can make the crust soggy.

FAQs

Can I use homemade chicken instead of rotisserie chicken?

Absolutely! If you have leftover cooked chicken or want to poach your own, it works just fine. The key is to have tender, chopped chicken ready to go when assembling the filling.

What if I don’t have puff pastry on hand?

You can use pie crust or biscuit dough, but keep in mind they have different textures and baking times. Puff pastry yields the flakiest, most dramatic top.

Can I make this recipe vegetarian?

Definitely. Substitute the chicken with hearty mushrooms or a meat alternative, and use vegetable stock instead of chicken stock. The cream of mushroom soup already gives a lovely earthy flavor.

Is it possible to double the recipe?

Yes! Just make sure to have enough baking dishes or use larger casserole dishes if you want to turn this into a big family-style pot pie instead of individual servings.

How spicy is this pot pie?

The chili powder adds only a subtle warmth—nothing overwhelming. You can omit it if you prefer no heat, or add a pinch more for a slightly bolder kick.

Final Thoughts

There’s something truly special about a warm, homemade Individual Chicken Pot Pies Recipe that comforts the soul and satisfies the appetite. It’s a joy to make, perfect for sharing or savoring solo, and full of flavors that never fail to bring smiles. Dive into this delicious recipe and discover your new favorite cozy dinner—once you try it, you’ll want to make it again and again!