Easy Homemade Individual Chicken Pot Pie Recipe
This easy homemade individual chicken pot pie recipe makes two individual pies inside of ramekins using left-over rotisserie chicken (or cook a single boneless, skinless chicken breast right in the sauce!) and a store-bought crust.
Servings: 2 servings
Ingredients
- 1 Pillsbury Just Unroll! Pie Crust
- 2 tablespoons unsalted butter
- 2 carrots peeled and sliced ¼ inch thick
- 1 small onion chopped finely
- 1 small celery rib sliced ¼ inch thick
- salt and pepper,
- 2 garlic cloves minced
- 1 teaspoon minced fresh thyme leaves
- 3 tablespoons all-purpose flour
- 1 ¾ cups low-sodium chicken broth
- ⅓ cup heavy cream
- ½ teaspoon tamari or soy sauce
- 8 ounces rotisserie chicken meat (about 1 cup) , cooked chicken breast from the deli, or 1 - 8 ounce boneless, skinless chicken breast, trimmed
- ¼ cup frozen peas
- 2 teaspoons minced fresh parsley
- ¼ teaspoon freshly squeezed lemon juice
Instructions
Par-bake pie crusts:
- Adjust oven rack to middle position and heat oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
- Unroll dough onto the baking sheet. Use a 12-ounce oven safe ramekin as a guide to cut out 2 rounds of dough. Fold under and crimp the outer edge, then cut 3 vents in center of each crust.
- Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.
Sauté Vegetables
- Melt butter in medium saucepan over medium heat. Add carrots, onion, celery, and ½ teaspoon salt. Cook the vegetables until they are softened and browned. Stir in garlic and thyme, cooking just until fragrant, which will only take about 30 seconds. Stir in flour or cornstarch and cook for 1 minute.
- Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits.
For the Chicken:
- If using rotisserie chicken, use 2 forks to shred the chicken into bite size pieces and set aside.
- Need to cook your chicken? Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, about 10 to 15 minutes. Transfer chicken to plate, let cool slightly. Use 2 forks to shred chicken into bite-size pieces.
Finish the Filling
- Simmer the sauce until thickened and measures 2 cups, about 5 minutes. Remove the pan from the heat and stir in chicken, peas, parsley, and lemon juice and season with salt and pepper to taste.
Assemble and Bake.
- Divide filling between ramekins and place parbaked crusts on top of filling. You might have to gently press the crust to fit inside of the ramakin. Place pot pies on baking sheet and bake at 450 degrees F until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let the pot pies cool for 10 minutes before serving.