Individual Chicken Pot Pies

Homemade Comfort in Every Bite!

Tender chicken, colorful vegetables, and a rich, creamy filling baked beneath Grandma Hattie's buttery, flaky pie crust.

Whether you prefer a traditional chicken pot pie with a top and bottom crust or a simpler version with a golden crust on top, this comforting recipe brings homemade goodness to your table.

Perfect for family dinners, cozy evenings, and make-ahead meals!

Individual Chicken Pot Pies Recipe

Yield: 6 individual 5-inch chicken pot pies

Pan size: 5-inch oven-safe pie pans
Oven temperature: 350°F
Preparation time: Approximately 25 minutes
Baking time: Approximately 30–40 minutes, depending on crust style

Ingredients

For the filling:

• • 3 cups cooked chicken, diced or shredded

  • 3 tablespoons butter

  • ½ cup diced onion

  • ½ cup diced celery

  • ¾ cup diced carrots

  • ¾ cup frozen peas

  • ½ cup all-purpose flour

  • 2¼ cups chicken broth

  • ¾ cup whole milk or half-and-half

  • ¾ teaspoon dried thyme

  • ¾ teaspoon garlic powder

  • Salt and black pepper, to taste

For the crust:

• • Double-crust pies: Two 7-ounce Grandma Hattie's pie dough puck makes 6 individual 5-inch pies with top and bottom crusts.

  • Top-crust-only pies: One 7-ounce Grandma Hattie's pie dough puck makes 6 individual 5-inch pies with top crusts only.

  • 1 egg beaten with 1 tablespoon water, for brushing the tops.

Prepare the Filling

1. Melt butter in a large skillet over medium heat.

2. Add onions, celery, and carrots. Cook for 5–7 minutes until the vegetables begin to soften.

3. Sprinkle flour over the vegetables and stir for approximately 1 minute.

4. Gradually whisk in chicken broth, followed by milk or half-and-half.

5. Add thyme, garlic powder, salt, and black pepper.

6. Simmer until the sauce thickens.

7. Stir in cooked chicken and frozen peas.

8. Remove from heat and allow the filling to cool slightly before assembling the pies.

Option 1: Traditional Double-Crust Chicken Pot Pies

1. Preheat the oven to 350°F.

2. Thaw Grandma Hattie's pie dough according to package instructions.

3. Roll out enough dough to line the bottom and sides of four 5-inch pie pans, leaving a little overhang.

4. Divide the cooled chicken filling evenly among the prepared shells.

5. Roll out additional dough and place a top crust over each pie.

6. Seal the edges and cut small slits in the tops to release steam.

7. Brush the tops lightly with egg wash.

8. Place the pans on a baking sheet and bake for approximately 40–50 minutes, until the crusts are golden brown, the bottoms are fully baked, and the filling reaches 165°F.

9. Allow the pies to rest for 10 minutes before serving.

Option 2: Easy Top-Crust Chicken Pot Pies

1. Preheat the oven to 350°F.

2. Divide the prepared filling evenly among six, 5-inch oven-safe dishes.

3. Roll out Grandma Hattie's pie dough and cut four circles large enough to cover the dishes.

4. Place one dough circle over each dish, pressing gently around the edges.

5. Cut small slits in the crusts to allow steam to escape.

6. Brush lightly with egg wash.

7. Place on a baking sheet and bake for approximately 30–40 minutes, until the crusts are golden brown, fully baked, and the filling reaches 165°F.

8. Allow to rest for 10 minutes before serving.

Ready to Make Your Own?

Bring homemade comfort to your dinner table with Grandma Hattie's ready-to-roll pie dough.

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One Dough. Endless Possibilities. Made with Love.