Best 3 Individual Chicken Pot Pies For Recipes

Indulge in a delightful culinary adventure as we embark on a journey to explore the enticing world of individual chicken pot pies. These charming single-serving masterpieces offer a symphony of flavors and textures, promising a heartwarming and satisfying experience.

Within this comprehensive guide, you'll find a treasure trove of recipes, each carefully crafted to provide a unique taste sensation. From the classic chicken and vegetable pot pie, brimming with tender chicken, crisp vegetables, and a creamy sauce, to the adventurous chicken and wild rice pot pie, featuring a hearty blend of wild rice, mushrooms, and aromatic herbs, there's a recipe to satisfy every palate.

For those seeking a touch of indulgence, the chicken and brie pot pie beckons with its rich and creamy brie cheese, while the chicken and cornbread pot pie offers a delightful combination of sweet cornbread and savory chicken filling. And for a vegetarian twist, the vegetable pot pie bursts with vibrant vegetables, herbs, and a flavorful broth.

Each recipe is presented with meticulous detail, ensuring that even novice cooks can achieve pot pie perfection. Step-by-step instructions guide you through the process, from preparing the filling to assembling and baking the pies. Helpful tips and variations are also included, empowering you to tailor the recipes to your personal preferences.

So gather your ingredients, preheat your oven, and let's embark on this culinary journey together. Discover the magic of individual chicken pot pies, and create a memorable dining experience that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

INDIVIDUAL CHICKEN POT PIES

Individual Chicken Pot Pies image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

Ingredients

4 cups chicken broth
1 bouillon cube
1/2 cup (1 stick) butter
1 onion, finely chopped
2 large carrots cut in 1/2-inch rounds
1 rib celery, sliced
3 tablespoons chopped chives
2 cloves garlic, chopped fine
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup heavy cream
3 tablespoons dry sherry
1 store-bought 2-pound rotisserie chicken, shredded
1 (7-ounce) bag frozen pearl onions
1 (9-ounce) box frozen peas
2 (9-ounce) packages store-bought rolled out pie dough
1 egg beaten with 1 tablespoon water

Steps:

Preheat your oven to 375 degrees F.
In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.
Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.

SAVORY INDIVIDUAL CHICKEN POT PIES

Savory Individual Chicken Pot Pies image

Homemade goodness with a savory flair, sure to warm their hearts and their bellies. With warm and tender chicken, and a crispy, flaky crust, this will sure be a welcome dinner for those cold winter nights.

Provided by Tina Warren Lambert

Time 2h

Yield 6

Number Of Ingredients 20

Ingredients

7 tablespoons unsalted butter, divided
5 medium leeks (white and pale green parts only), chopped
1 medium onion, chopped
3 stalks celery, chopped, divided
2 cloves garlic, minced
8 cups low-sodium chicken broth
8 small Yukon Gold potatoes, chopped
2 large bay leaves
¼ teaspoon ground white pepper
1 pinch salt, or to taste
1 pinch dried thyme, or to taste
1 pinch dried sage, or to taste
1 pinch dried rosemary, or to taste
¾ cup heavy cream
4 medium carrots, sliced
½ cup frozen peas
4 cups diced cooked chicken breast
1 large egg, beaten
1 tablespoon water
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.
Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.
Remove bay leaves. Use an immersion blender to emulsify the liquid.
Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
Mix egg and water together and set aside for egg wash.
Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.
Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.
Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.

Nutrition Facts : Calories 1064.5 calories, Carbohydrate 80.1 g, Cholesterol 182.7 mg, Fat 64.5 g, Fiber 7 g, Protein 42.8 g, SaturatedFat 26.1 g, Sodium 543.7 mg, Sugar 8.4 g

INDIVIDUAL CHICKEN POTPIES

Individual Chicken Potpies image

Homemade comfort food prepared with love, like these classic chicken potpies, can inspire as much romance as any four-star restaurant meal on Valentine's Day. Want to feed the whole family? Just double the recipe.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

Ingredients

2 tablespoons all-purpose flour, plus more for surface
1 package (about 1 pound) frozen puff pastry, preferably all-butter, thawed
2 tablespoons unsalted butter
1/2 onion, diced (1 cup)
1 small carrot, peeled and thinly sliced (1/3 cup)
1 stalk celery, thinly sliced (1/3 cup)
1 small Yukon Gold potato, scrubbed and cut into a 1/2-inch dice
1 1/4 cups low-sodium chicken broth
1 cup packed coarsely chopped collard-green leaves (2 ounces)
8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
Coarse salt and freshly ground pepper
1 large egg, lightly beaten

Steps:

Preheat oven to 425 degrees. Place a 1 1/2-cup ovenproof dish on pastry on a floured surface. Cut circle from pastry, 1/2 inch larger than dish; cut vents. Repeat. Refrigerate on a parchment-lined baking sheet.
Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, 4 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until thickened, 2 minutes; season.
Divide between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25 minutes.

Tips:

For a richer flavor, use a combination of light and dark meat chicken.
Don't overcook the chicken, or it will become tough.
Use a variety of vegetables in your pot pie filling, such as carrots, celery, onions, and peas.
If you don't have pie crust mix, you can make your own by combining 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 cup cold unsalted butter. Cut the butter into the flour mixture until it resembles coarse crumbs. Then, add 1/4 cup ice water and mix until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes before using.
To prevent the pot pies from boiling over, place a baking sheet on the oven rack below the pies.

Conclusion:

Individual chicken pot pies are a delicious and comforting meal that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. Whether you like your pot pies with a lot of vegetables or a lot of gravy, there is a recipe out there that will suit you. So next time you are looking for a warm and satisfying meal, give individual chicken pot pies a try.