Easy Individual Chicken Pot Pies for Two
These individual Chicken Pot Pies are easy to make, stuffed with chicken, carrots, and celery, and topped with a delicious flaky buttermilk crust.
Author: Adapted from Tracey at Baking Mischief
- 2 12 oz ramekins
Pie Crust Top
- ¼ batch buttermilk pie crust divided in two and chilled (store-bought works too)
Pot Pie Filling
- 10 oz (about 1) boneless skinless chicken breast cubed
- 1 cup sliced carrots
- 1 cup sliced celery
- ¼ cup diced onion
- 2 cups chicken broth
- 2 tablespoons (1 oz) butter
- 2 tablespoons all-purpose flour
- ⅓ cup milk (any percentage)
- ¼ tsp salt
- ⅛ tsp pepper
- 1 egg
- 1 tbsp milk
piecrust. At the end of the chilling time, start the pot pie filling. (If using store-bought, frozen crust, remove from freezerso you will be able to cut it.) Preheat your oven to 425°F and line a baking sheet with foil.
Pot Pie Filling
- In a medium pot, combine cubed chicken, carrots, celery, onion, and chicken broth. Bring to a simmer over medium-high heat and cook for 15 minutes, until chicken is cooked through and vegetables are just fork tender.
- Drain chicken broth into a separate container (do not discard).
- Measure out 1 cup of reserved broth (you can discard the rest) and ⅓ cup milk. Set them next to the stove.
- In a medium saucepan, over medium heat, melt butter. Whisk in flour and cook until flour is golden, 30 seconds to 1 minute.
- Slowly whisk in broth and milk, whisking out any lumps as they form. Cook, stirring
constantly,until mixture thickens and begins to bubble, 2 to 5 minutes.
- Remove gravy from heat, stir in salt and pepper and chicken and vegetable mixture, and divide between 2 12-ounce ramekins.
- Allow chilled dough to sit at room temperature for about 5 minutes to soften slightly so you can roll it out without it cracking. On a well-floured surface, roll out the first disk to ⅛-inch thick and drape over the first filled ramekin. Trim the extra, leaving about ¾-inch overhang. Gently press the edges over so the dough drapes over the sides slightly (it won't sit flush). Use a sharp-tipped serrated knife to cut a couple slits in the top for steam to escape.
- Repeat with the second crust and ramekin.
- In a small bowl, whisk together egg and milk and brush over the top of the pie crusts.
- Place ramekins on your prepared baking tray and bake for 15 to 20 minutes until tops are golden and filling inside is bubbly.
- Cool for at least 5 minutes before serving. Enjoy!
If you don't own 12 oz ramekins, you can make these mini pot pies in oven-safe mugs or make a single 6 inch pie (if making a single 6 inch pie, don't divide the pie dough when you make it since you will only need a single piece of dough to cover the pie). If you'd like to make a <g class="gr_ gr_83 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="83" data-gr-id="83">9 inch</g> pie, double the recipe.