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–+ servings
4 individual pot pies in ramekins.
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4 from 1 vote

Individual Chicken Pot Pie

Individual Chicken Pot Pies made with crescent rolls as the crust. The filling is hearty and full of creamy goodness. Bonus...you get your own pot pie all to yourself!!
Prep Time20 minutes
Cook Time30 minutes
Cool Time5 minutes
Total Time55 minutes
Course: Main, Main Course, Main Dish
Cuisine: American
Keyword: chicken pot pie for one, individual chicken pies, individual chicken pot pie, individual chicken pot pies with crescent rolls
Servings: 4 People
Calories: 329kcal

Equipment

  • 4 - Ramekins (12 oz)
  • Baking Sheet

Ingredients

  • 2 Cups Chicken, Cooked, Diced
  • 4 Tbsp Butter
  • 1 Can (15 oz) Mixed Vegetables
  • 1 Can (10 3/4 oz) Cream of Chicken Soup
  • 1/2 Cup Heavy Cream
  • 1 Tsp Onion Powder
  • 1 Tsp Salt
  • 1/4-1/2 Tsp Pepper
  • 1 Can (12 oz) Crescent Dough, Refrigerated

Instructions

  • Preheat oven to 350°
  • Melt the butter in a medium pan on medium heat. Add your mixed vegetables. Heat for about 3-5 minutes.
    Mixed vegetables in a sauce pan with melted butter.
  • Add the cream of chicken soup and heavy cream. Stir to mix.
    Cream of Chicken and and heavy cream added to the vegetable in the sauce pan.
  • Add the chicken.
    After chicken has been added to the sauce pan with the cream of chicken soup, heavy cream, vegetables and butter.
  • Add the seasonings. Heat through.
    The filling for the Chicken Pot Pie in the sauce pan heating through.
  • Lay out the crescent dough on a floured surface. Roll out in order to cut 8 (3 3/4 - 4") circles. Cut circles.
    Crescent dough cut in circles to fit inside the ramekins.
  • Spray the bottom of the ramekins. Place the cut out dough to the bottom of the ramekins.
    Ramekins with the cut out dough for the bottom layer.
  • Fill the ramekin about 1/8-1/4 in from the top.
    Ramekins filled just below the top with the filling.
  • Place the cut out dough on top of the chicken mixture. Spray the dough on top. Place ramekins on a baking sheet.
    Chicken pot pie fully assembled with the cut out dough placed on top, ready for the oven.
  • Bake for 25-30 minutes.
    Individual chicken pot pies fresh out of the oven.
  • Let cool for about 5 minutes.
    4 individual pot pies in ramekins.

Notes

ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

Nutrition

Calories: 329kcal | Carbohydrates: 2g | Protein: 11g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 114mg | Sodium: 737mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg