Individual Chicken Pot Pies

Course Main Course


  • Pie dough for double crust pie  (homemade is best but store bought works too)
  • 1/3 cup peas, carrrots, corn, pearl onions
  • 1/4 cup butter
  • 1/3 cup flour
  • 1 tbsp FRENCH PANTRY herb blend of choice (I love our Pot Herbs)
  • Sel Gris or bon Flake Salt of choice and pepper  (I love the garlic salt flakes)
  • 2 cups chicken broth
  • 3/4 cup milk
  • 2 cups cooked chicken, chopped


  • Preheat oven to 450°F degrees.  Prepare pie dough as needed.
  • 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 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!