Photo of Individual Chicken Pot Pies by WW

Individual Chicken Pot Pies

PersonalPoints™ per serving
Total Time
1 hr 5 min
20 min
45 min
These pot pies are a real treat when it's cold out. If you don't have individual pots, try making one big pie in a 9- x 9-inch baking dish.


White self-rising flour

2 tbsp(s)

Salted butter

1 tbsp(s)

Frozen green peas


Table wine

½ cup(s), white

Canned chicken broth

1 cup(s)

Uncooked boneless skinless chicken breast(s)

¾ oz, cubed

Uncooked celery

2 stalk(s), medium, stalks, chopped

Uncooked carrot(s)

2 large, chopped

Uncooked onion(s)

1 large, chopped

Black pepper

pinch, ground

Table salt

½ tsp(s)

Dried rosemary

½ tsp(s)


2 small, uncooked, flaky buttermilk-style, from a tube


  1. Preheat oven to 375ºF. Coat four 10-ounce ramekins or custard cups with cooking spray.
  2. In a sauté pan, melt butter over medium heat. Add chicken, onion, celery and carrots; sauté until chicken is no longer pink. Add flour; stir so flour mixes with butter.
  3. Add chicken stock and wine slowly, stirring constantly so no lumps form. Add peas, rosemary, salt and pepper; bring to a boil. Simmer until thick, about 15 minutes.
  4. Remove chicken mixture from heat and divide evenly among ramekins.
  5. Cut each biscuit in half horizontally, and put half a biscuit on top of each ramekin. Place ramekins on a baking sheet and bake until biscuits are brown and mixture is bubbly, about 15 to 20 minutes.