Italian Chicken Pot Pie

5.0/5 rating (2 votes)
Italian Chicken Pot Pie

I hear from a lot of my friends that when they make an entire pot pie (in a pie pan), a lot of it goes to waste. Let’s make individual chicken pot pies. It is so easy!
Prepare these the night before, then when you get home from work, just preheat the oven while you’re getting settled in. Put them in the oven, and in 30 minutes you have a great dinner!
This is also a great recipe if you made a whole chicken the night before and want to use the leftovers.



  • 2 cups cooked shredded chicken (use leftover chicken or boil/bake chicken of your choice)
  • 3 tablespoons butter
  • 1 small yellow onion, chopped
  • 1 – 2 cloves garlic, minced
  • 2 celery stalks, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup frozen peas
  • 1/2 cup frozen green beans
  • 1 cup half-and-half
  • 1 teaspoon dried basil
  • 2 thawed puff pastry sheets
  • 1 large egg


  1. Use 4 deep individual oven-safe bowls and place on a baking sheet tray; coat with cooking spray.

  2. Preheat oven to 350°F.

  3. In a large sauté pan, melt the butter. Add the onion, garlic, and celery; sauté for 2 to 3 minutes.

  4. In a medium-sized pot on medium heat, melt the butter, then stir in the flour to make your roux. Add in the seasonings, salt, and pepper. Stir in 1 cup of chicken broth (save the rest for later) and simmer for about 5 minutes. Once it is thick, add in the half-and-half and let it cook for another 3 or 4 minutes. Add the vegetables and the remainder of the chicken broth if it is still thick. You don’t want it runny, but also not a paste.

  5. Take one of the bowls, and while the pastry sheet is on your floured surface, make a circle a little larger than the bowl. Make 4 circles. Add the mixture evenly into each bowl. Cover each bowl with a circle of pastry sheet. Take the egg wash and brush the entire pastry sheet. Make sure you get the sides so they are glued to the bowl. You don’t want it coming loose while in the oven.

  6. Bake for 30 minutes or until the crust is golden brown. If you prepare it the night before, it will take 30 to 40 minutes since the mixture will also need to warm up again.


    NOTE: I always have frozen mixed vegetables in the freezer—they work great for this recipe.
    This is a great meal that takes minutes and is delicious!

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