Individual Chicken Pot Pies

Individual Chicken Pot Pies


Chicken Pot Pie Ingredients:

  • 3 chicken breast
  • 2 cups frozen mixed vegetables
  • 1 tsp Fresh Thyme
  • ½  tsp Fresh sage
  • 1 tsp minced garlic
  • 1 tsp olive oil
  • Salt and Pepper to taste
  • ¾  Cup heavy cream (whipping cream)
  • ¾ Cup chicken stock
  • ¾ Cup white wine
  • 1 package store bought Pie crust
  • 1 egg

Rue Ingredients:

  • ½ cup flour
  • ½ stick butter

We used 5” individual pie plates for our chicken pot pie.


Preheat oven to 350 degrees. For each individual pie use 1 pie crust. Set pie crust out and let soften.

In the 2qt sauce pan fill ¾ full of water add a generous pinch of salt and chicken breast cover with Redy-cook valve open when it whistles close valve and cook for 15-20 minutes on medium heat. When cooked chop chicken and set aside.

In the 1.5qt sauce pan melt butter over medium heat for 1.5 minutes. Add flour and stir for a thick paste.  Add cream, chicken stock, wine and salt & Pepper. Continue to stir for a few minutes until sauce thickens. If it thickens too much add a little cream to thin. Set sauce aside.

In 10” skillet over medium heat add olive oil, garlic and vegetables sauté for 4 – 5 minutes. Add the herbs and chopped chicken and cook for two minutes, add cream sauce, cook for an additional 2 minutes.

Lay out each pie crust in 2 individual pie dishes. Divide chicken mixture equally into pie crust and fold over pie crust to create top crust. Separate egg and whip with a fork; using a pastry brush, brush egg wash on pie crust. Cook on 350 degrees for approximately 25 minutes.