Mom’s Homemade Chicken Pot Pies

Moms Individual Chicken Pot Pies

Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 20


  • 2 whole Chickens (approx. 2 1/2 lbs each)
  • 1 large Onion, diced
  • 1 medium Bunch of celery, diced
  • 4 large Potatoes peeled and diced small
  • 1 11/2 pounds Carrots, peeled & diced
  • 12 oz Frozen Peas
  • 3 tsp Shirley J Chicken Bouillon           
  • 1 3/4 c Shirley J Universal Sauce(Whisk Bliss)

Prepared or Purchased Pie Dough


    • Cover chickens with water and boil until meat is tender and begins to fall from the bones.
    • Remove chicken and reserve the resulting stock.
    • Pull chicken from bones removing and discarding all bone and skin.
    • Dice meat into bite size chunks, set aside.
    • Measure chicken stock, add sufficient water to bring total to 7 cups, add Chicken Bouillon and Universal Sauce, stir and bring to a boil, simmer for 5 minutes, add chicken and set aside.
    • In a separate pot, cover onion, celery, carrots and potatoes with water and boil until potatoes are tender, but not overcooked, drain; add cooked veggies to the chicken and gravy mixture add frozen peas, stir.

    For Individual Pot Pies

    • Place 4-6 oz of filling into individual ovenproof ramekins and top individually with rolled pie dough cut into circles the same size as the ramekin.  

    For double crust pies

    • Line ramekin with pie dough before filling with chicken mixture, trim to bowl edges.
    • Brush top with beaten egg for golden brown color.
    • Bake in 350-degree oven for approx 25minutes or until golden brown.


    Approx. 20/5” individual chicken pies

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