Individual Chicken Pot Pies

Course Main Course


  • Pie dough for double crust pie  (homemade is best but store bought works too)
  • 1/3 cup ea: peas, carrrots, corn, pearl onions
  • 1/4 cup butter
  • 1/3 cup flour
  • 1 tbsp FRENCH PANTRY herb blend of choice (we love Bouquet Garni)
  • 2 cups chicken broth
  • 3/4 cup milk
  • 2 cups cooked chicken, chopped
  • FRENCH PANTRY Sel Gris Salt and Pepper to taste


  • Preheat oven to 450°F degrees.  Prepare pie dough as needed. Place your Round Tray on your Medium Perforated Baking Sheet and set aside.
  • Melt butter in a large saucepan.  Whisk in flour, salt, herb blend and pepper to taste.  Add broth and milk.  Cook and stir until thickened and bubbly. 
  • While that is cooking and thickening, cook peas, carrots, corn and onions in your Large Round Mold with an Octagonal Bonmat on top in the microwave for 5 minutes. Drain veggies. Add chicken and veggies to sauce.
  • Using your Roul’pat, roll dough to create 6 circles that are 5-6 inches in diameter and then 6 circles using the largest Fluted Round Cutter for the tops. Place 6 inch circles into each shape of the Round Tray. Fill with ½ cup filling. Top each with a fluted large round pastry circle and make two slits on top of the dough.
  • Bake for 15-20 minutes or until dough is golden.
  • Let cool slightly before unmolding and enjoy!


Bon TIP: Great way to use up that leftover Thanksgiving turkey, too!