Single Serving Pot Pie

Meat.  Gravy. Veggies.  All wrapped up in a flaky pie crust.

Pot pies are a wonderful invention.  In our family we have a hard time cutting up a traditional pot pie without making a mess and/or fighting over crust.  


2 store bought refrigerated pie crusts (I like Pillsbury)
4 TBS butter
1/2 cup chopped onion
1/4 cup chopped celery
1 clove garlic, minced
1/3 cup flour
3 cups fat free chicken broth (room temp, or warm) **
3-4 cups deli rotisserie chicken, diced  **
1 tsp dried thyme
1/2 tsp dried sage
1/4 tsp ground nutmeg **
10 oz frozen mixed veggies (I use the corn, pea, lima bean mix)

** (beef variation at the end of recipe)

  • PREP THE PIE DOUGH:  Divide 2 pie crusts into 8 equal portions each (16 portions total).  Roll 8 portions out into a 4-5 inch circle to fit into an extra-large muffin tin with some overlap.  Spray muffin tin, fit circles into each section, and poke a few holes in the bottoms with a fork.  Set aside the remaining 8 portions (these will be the tops).

  • Cook frozen veggies according to package direction.  Drain well,  and set aside.

  • MAKE THE GRAVY:  In a heavy sauce pot, on medium-high, melt 2 TBS butter, add onions and celery.  Sautee until soft.  Add garlic and cook until garlic starts to brown, stirring constantly.  Add remaining butter, stir until melted.  Add flour and stir well until it becomes like paste.  Slowly add room temp/warm broth, stirring constantly to prevent lumps.  Add spices, stir well.  Bring to a boil, reduce heat, and cook until thick, about 5 minutes.  If gravy is not thick enough, you may add a little cornstarch dissolved in water to boiling gravy and it should thicken right up.  Add rotisserie chicken and stir to coat the chicken well with gravy.  Remove from heat.  Set aside.

  • ASSEMBLE THE PIES:  Preheat oven to 400 degrees.  Divide cooked, drained veggies equally into 8 pot pie shells.  Top veggies with chicken/gravy mixture.

  • Roll out the remaining 8 dough portions into 3-4 inch circles.  Place one on top of each filled pie shell, crimping edges to seal.  Using a sharp knife, gently cut a few small slits into the tops of each to allow for steam to vent.
  • Bake at 400 degrees until tops are golden brown (about 30-40 minutes). 

  • Be sure to allow the cooked pies to cool IN THE PAN for at least 15 minutes so they will come out easier.  But even if they fall apart a bit, they still taste wonderful.


This recipe works just as well for beef pot pie.  Follow same directions with these substitutions:

**3-4 cups shredded or diced cooked beef (I use left-over roast.  Recipe found here. You can also use left-over steak, or even cooked ground beef)

**3 cups beef broth, room temp. or warm

**Do not use nutmeg with beef (you can cook your gravy with a sprig of rosemary; remove before filling pies)


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