Photo of Individual chicken pot pies by WW

Individual chicken pot pies

Total Time
1 hr 5 min
20 min
45 min
These hearty mini pot pies offer a shortcut option for a well-loved comfort food that’s ideal for a cold winter night or just whenever the craving strikes. This interpretation uses smart, store-bought ingredients to speed the prep time, and then cooking them in individual servings speeds the cook time. Rosemary is lovely in these, but feel free to substitute basil, thyme, or oregano, if you like. The wine adds depth of flavor to the filling, but you can use all chicken broth. If you don't have individual pots, try making one big pie in a 9-inch square baking dish and baking it a little bit longer.


White self-rising flour

2 Tbsp

Salted butter

1 Tbsp

Frozen green peas


Table wine

½ cup(s), white

Chicken broth

1 cup(s)

Uncooked boneless skinless chicken breast

¾ pound(s), cubed


2 rib(s), medium, stalks, chopped


2 large, chopped


1 large, chopped

Black pepper

tsp, ground

Table salt

½ tsp

Dried rosemary

½ tsp


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.