Individual Chicken Pot Pies

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
6 servings
Level:
Easy

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
Directions

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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    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!
    DELICIOUS
    This recipe is the best I ever tasted... fantastic!!
    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.
    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!
    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!
    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!
    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!
    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!
    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!
    First time with this recipe and stuck to the directions pretty close. Added some baby potatoes, turkey from Thanksgiving and a yellow onion. Turned out great!!!  
     
    Next time my own pie crust, more potatoes, and will try chicken. 
     
    Overall very good!!!!
    This was AWESOME! Everyone loved it and asked for recipe. I followed the recipe the pretty much the same except I had a vegetarian coming so I used veg broth and veg bouillon cube. Then I added that finished product to a ramekin and then added the chicken to the rest of the pot. It filled my ramekins perfectly. Cut little pumpkin faces into the pie crust for halloween. YUMMY!!!
    This was one of the BEST recipes I've ever made. I followed the recipe to a T, except for adding one extra clove of garlic. It really doesn't need any extra salt. I only had 6 oz ramekins so I made two for each person - everyone polished both servings off quickly; plus I had leftovers to throw into a bread baking pan. I just used the pie dough scraps to cover that one up! I criss-crossed the dough for fun and it looked great and gave us some leftovers - which is always a great thing in my book :0
    Best chicken pot pie recipe I have ever made! My kids requested I make my chicken pot pie recipe. Rather than combining 3 different recipes as I usually do, I found the Neely's. It turned out perfect. I added 1 diced potato and a package of sliced mushrooms. I threw the other recipes out and this is now my go-to family dinner all year round.
    Excellent!! I followed the recipe to a T, didn't change a thing. My mom loves pot pies and she suggested that I NOT use puff pastry, I just used pie dough like the recipe says. She said this blows anything she's ever had out of the water. Awesome!
    The recipe was tasty, we all enjoyed it. The recipe never mentioned the size of ramekin used. The oz. size is very helpful when cooking.
    The family really enjoyed this. I used frozen/thawed then grilled chicken breasts dusted with Herbs d"provence...gave it a little more complexity in taste, but was so yummy.
    Great recipe. Could not find pearl onions so used bottled cocktail pearl onions. next time will leave out the red dry wine and add potatoes instead. My grown son loved the chicken pot pie, I will surely fix again.
    This was so good. I wanted to make the individual pot pies but didn't have the ramekins, so I opted to use a 9x13 pan instead, it still turned out great. I am not a big pearl onion fan so used frozen corn instead and did add some cayenne as another reviewer suggested. It turned out so good, all of us had seconds. The rotisserie chicken I used was garlic and herb and I think that helped give it even more flavor. I'll definitely make this again!
    This was a family hit! It was the perfect recipe to let my 4 & 6 year old boys help make it and everyone thought it was yummy! I am hoping the boys learn to cook and can impress the ladies when they get older! Thank you Neely's!
    This is the best chicken potpie I have ever made,I used puff pastry cuz that's what I had on hand,I used frozen peas & carrots,button mushrooms& a large russet potatoe diced, instead of pearl onoins, since it already had onions it the recipe. I also made it in a 13x9 corningware cassarole it turned out AMAZING! My new go to chicken potpie recipe. I make alot of the Neely's recipes and they never steer me wrong. Thanks, Pat & Gina
    Excellent, I would make this again in a snap!! It was perfect, thank you Neey's for providing a perfect warm and cozy comfort meal!!
    This was really, really good! I did a couple things different though. I didnt add the sherry or chives, didnt have any, but I did add a dash of cayenne pepper and corn. The cayenne was so good in it. This is a keeper!
    This is a wonderful pot pie. I made it for Valentines day for my family and it was a absolute hit!!! I was simple without jepordizing taste.
    The best chicken pot pie. The whole family loved it. I made a few changes, I added potatoes, instead of sherry I used white wine (Sauvignon Blanc puff pastry for the crust and omitted the pearl onions. I'm not a big fan of pearl onions. This will be my go to recipe on chilly days,when I have leftover chicken and turkey. The filling makes a great chicken pot pie soup. I added 1cup more of broth and a full cup of heavy cream. The kids love it.
    We love this and have made it approx. ten times now. We cook two turkeys at Thanksgiving this year and freeze all the leftovers and bring them back through the winter to keep making this great comfort food. We use puff pastry with great success, and after about the third or fourth time quit using the pearl onions, the kids just didn't like them included. Other than that we have changed very little about this recipe and we will keep going back to it.
    This was a great recipe. I added a little cheddar cheese. I did not make the individuals. I made a regular pot pie. Next time i will probably use puff pastryinstead of pie crust.
    Delicious and so easy. I couldn't find the dough so I made my own. My ramkins were too small so it was more like a snack instead of a meal. My mother who is my toughest critic ate it all and took one to go. I followed all the instructions, including the use of the sherry. I made sure the filling was seasoned perfectly prior to filling the bowls.
    Awesome! My husband and I loved this and it is really easy but looks like it would take all day to make. It has a homemade taste and very impressive to serve.
    when i want a pot pie i usually go to the freezer section in the grocery store and pop a marie colander in the oven, but now that i have tried this recipe i will be making my own from now on. it was delicious and very easy to prepare the only adjustment that i made was: i did not use the store bought chicken broth or the rotisserie chicken i boiled my chicken and used the broth from it.
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