Individual Chicken Pot Pies are the ultimate comfort food—simple to make and perfect for a family dinner that both adults and kids will enjoy.
This week I made individual chicken pot pies after remembering a conversation on a recent family vacation where everyone raved about pot pie. I usually use my homemade all-butter pie crust, but with schedules filling up quickly—soccer, homework, and the usual chaos—I chose the shortcut of premade biscuit dough. It saved time while still delivering that cozy, homemade flavor.
Although the recipe is labeled “chicken,” I used turkey breast this time—either meat works well. Use fresh or thawed frozen vegetables depending on what you have on hand. You can also use store-bought or homemade broth; both give great results.
You can simply top the filling with whole biscuits, but I prefer flattening the biscuits slightly to create a proper lid. I baked these in mini pie tins for a nostalgic, personal-sized presentation that’s both fun and practical.
The finished pies are warm, flaky, and creamy—a satisfying little meal that’s ideal for busy weeknights. Make them ahead and reheat when needed for a quick, comforting dinner while helping with homework or rushing to evening activities.
These single-serve pot pies are versatile and forgiving—swap vegetables, use leftover rotisserie chicken or turkey, and adjust seasonings to your family’s taste. They reheat well and travel easily if you need to bring dinner to someone else.
YUM!
Individual Chicken Pot Pies
Ingredients
- 4 tablespoons butter
- 1 medium onion chopped
- 4 tablespoons flour
- 3 cups chicken broth
- 3 cups mixed vegetables I used corn, carrots, and peas—fresh or frozen and thawed
- 2 cups cooked chicken or turkey breast chopped
- 16 ounces biscuit dough about 8 biscuits
Instructions
-
Preheat oven to 375°F (190°C).
-
In a medium saucepan, sauté the chopped onion in butter over medium-high heat until it begins to brown, about 5–10 minutes. Stir in the flour to form a roux and cook 3–5 minutes until it smells toasted.
-
Gradually whisk in the broth, stirring until the mixture thickens into a gravy. Add the mixed vegetables and cook until heated through and slightly tender. Stir in the cooked chicken or turkey and heat through.
-
Divide the filling among six mini pie tins or a casserole dish if you prefer.
-
Flatten six biscuits into disks that will cover the pie tins and loosely place them on top. Use the remaining biscuits as desired—bake separately or divide the dough between pies for fuller tops.
-
Bake 15–20 minutes, until the biscuit tops are golden brown. Let cool slightly before serving.
Nutrition
Carbohydrates: 55g
Protein: 23g
Fat: 22g
Nutrition information is automatically calculated and should be used as an approximation.