Individual Chicken Pot Pies

Total Time:
1 hr
15 min
45 min

6 servings

  • 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

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.

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4.9 110
This recipe is the BEST CHICKEN POT PIE my husband and I have ever eaten. Simple to make using a rotisserie chicken. I have made this in an extra deep 9"x13" with a single crust on top and have taken this dish to friends for dinner, church functions, family get togethers...I am always swamped with people wanting the recipe. I carry this recipe with me when I travel...a KEEPER! Thank you Neely's, you are incredible cook's! item not reviewed by moderator and published
DELICIOUS item not reviewed by moderator and published
This recipe is the best I ever tasted... fantastic!! item not reviewed by moderator and published
I made this recipe without the crust (served it in ramekins with homemade buttermilk biscuits on the side and thought it was delicious. It was also quicker because I didn't have the bake time for the crust. Mine was not too thin at all - very thick and rich. My only caution would be to be cautious when adding salt unless you're using reduced sodium chicken broth. Could probably get away with no added salt really. Will definitely make this recipe again. item not reviewed by moderator and published
Fabulous taste! Used mushrooms rater than pearl onions. Made in a 10" round casserole dish. There was way too much sauce and it was too thin. Next time will try with 3 cups chicken broth rather than 4. It is a total keeper though! item not reviewed by moderator and published
This is by far my favorite recipe from food network. I love watching the Neely's - but haven't seen them in a while. This is my favorite recipe - I make my own pie crust and make it casserole style instead of individual. Also, I have a hard time finding pearl onions - but it's so flavorful they aren't missed. It's comfort food at it's finest. Everyone I have ever made this for has LOVED it. It's a favorite at my house. Two enthusiastic thumbs up!!! Love the Neely's - get them back on TV! item not reviewed by moderator and published
Had a great comfy dinner. I poached the chicken with carrots, celery, peppercorn, bay leaves, and sherry. Used the chicken, carrots and celery and broth for the soup. It was so tasty and my husband loved it. Added the recipe to my fav. Enjoy! item not reviewed by moderator and published
Omg! This is so good! It's about 16 degrees here in metro Detroit so I decided to make something cozy and this was just perfect!! I did not use the pearl onions and used white wine instead of sherry. I also used puff pastry instead of pie crust, just baked off circles separately and placed on top of bowls. Just flipping awesome! item not reviewed by moderator and published
I made this for the first time last night and it was a hit with everyone and the teenage boys even had seconds! I omitted the chives and pearl onions, and it was still so full of flavor! Next time I would use half the amount of butter, but that's just my preference as I rarely use butter when I cook, and I also added extra broth and potatoes - very good! item not reviewed by moderator and published
Made this with frozen mixed veggies and w/o the chives and onion bulbs b/c I did not have that. The chopped onions to me was enough. Came out sooooo delicious! Next time, I will add a little more chicken broth so it's a little thinner. It's very tasty either way. Saved to recipe box. Can't wait to make again! item not reviewed by moderator and published

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