Learn how to make a simple individual chicken pot pie that’s perfect when the weather turns chilly. If you enjoy single-portion meals, try my healthier lasagna recipe for another comforting option.
I grew up obsessed with pot pies, asking my mom to buy every variety at the store. As an adult who reads nutrition labels, I wanted to recreate that nostalgic comfort while making it healthier. These individual pot pies deliver the same satisfying flavors but with smarter ingredient choices and controlled portions.
WHAT ARE CHICKEN POT PIES?
Chicken pot pies sit between a soup and a stew in texture: thicker than a soup but not as dense as a stew. They typically combine vegetables and shredded or cubed chicken in a savory sauce, then are baked under a pastry crust until golden. The result is a warm, hearty dish where flaky crust and creamy filling come together in every bite.
WHY MAKE INDIVIDUAL CHICKEN POT PIES?
Individual pot pies make portion control simple and eliminate the need to guess servings. They’re convenient for casual dinners because each guest receives a ready portion, and they reheat well for quick lunches or freezer-friendly meals.
HOW IS THIS CHICKEN POT PIE RECIPE HEALTHY?
Home-cooked meals let you control ingredient quality and portions. This recipe uses chicken stock and unsweetened almond milk instead of heavy cream to reduce calories and saturated fat. The topping is layered phyllo dough rather than a full mini pie crust, which preserves the crisp texture while cutting carbs. You can also choose a butter alternative and lean chicken breast to keep the dish lighter.
CAN YOU FREEZE CHICKEN POT PIES?
Yes. These pot pies freeze very well and are excellent for meal prep. Make the pot pie filling and cool it to room temperature, then transfer to resealable freezer bags, remove excess air, and lay flat for storage. When ready to use, thaw overnight in the refrigerator, divide the filling into individual ramekins, top with phyllo layers, and bake according to the directions below.
Let’s stay connected! I love hearing from you when you try my recipes. Feel free to follow me on Instagram, YouTube or Pinterest.
Individual Chicken Pot Pie
Pin Recipe
Equipment
-
Ramekins
Ingredients
- 4 Chicken breast medium to large
- 2 stalks Celery diced
- 1 cup Mushrooms chopped
- 1 cup Peas & carrots frozen
- 1/2 cup Onions chopped
- 1 tbsp Garlic
- 4 tbsp Butter or butter substitute
- 4 tbsp Almond flour
- 2 cups Chicken stock
- 3/4 cups Almond milk unsweetened
- 1.5 tbsp Rosemary
- 1 tbsp Thyme
- 1 tsp Crushed red pepper
- 1 tsp Paprika
- Salt and Pepper to taste
Instructions
Chicken Breasts
-
Preheat oven to 375°F (190°C).
-
Season chicken breasts with salt, pepper, and paprika.
-
Heat a nonstick skillet over medium-high heat and sear the chicken on both sides. Transfer seared chicken to a baking dish.
-
Bake for 20–25 minutes or until the chicken is cooked through. Let rest, then shred with two forks.
Pot Pie Mixture
-
In a Dutch oven or large pot, heat 1 tbsp butter (or alternative) over medium heat.
-
Add mushrooms, celery, onions, and garlic. Cook until softened, about 3–5 minutes.
-
Stir in the almond flour and cook 2 more minutes; the mixture will thicken and come together.
-
Gradually add chicken stock and almond milk, stirring until smooth. Season with rosemary, thyme, crushed red pepper, salt, and pepper.
-
Add shredded chicken and frozen peas and carrots to the pot. Stir to combine and cook 3 more minutes until heated through.
Baking Chicken Pot Pies
-
Remove the filling from heat. Lightly oil two or four ramekins.
-
Spoon the filling into each ramekin and top each with about four layers of phyllo dough, gently pressing the edges.
-
Lightly spray or brush the phyllo with olive oil and place the ramekins on a baking sheet.
-
Bake 25 minutes or until the phyllo is golden and the filling is bubbly.
-
Remove from oven and let rest 5–7 minutes before serving.
Notes
Use pre-roasted or rotisserie chicken instead of roasting breasts yourself.
Buy pre-chopped vegetables from the produce section to cut prep time.