Single Serving Pot Pies

Looking for a fun, quick, and delicious meal? These Single Serving Pot Pies are perfect! You can make them with leftover turkey from Thanksgiving, or even grab some rotisserie chicken for an easy meal. These mini pot pies are comforting, flavorful, and kid-friendly what’s not to love? The best part is that you get all the flaky goodness of a homemade pot pie, but without the hassle of making everything from scratch. You’ll be using store-bought biscuits for the topping, but feel free to swap in puff pastry if you prefer! Either way, they’re sure to be a hit!

Method 

First, preheat your oven to 400°F and line a baking sheet with parchment paper. Place 6 ramekins on the baking sheet and lightly grease them. Set them aside for later use. Next, take your store-bought biscuits and cut 3 of them in half to make them thinner. If you’re using puff pastry, use a cookie cutter to cut out 6 rounds that are about 4 inches in diameter. Set the cut biscuits or pastry rounds aside to use later. Now, grab a large skillet and heat olive oil over medium heat. Add the diced onion, carrots, celery, mashed garlic, thyme, and sage to the pan. Season generously with salt and pepper. Stir the ingredients and cook for about 6-7 minutes, until the vegetables soften and become fragrant. Once the vegetables are softened, stir in the arrowroot or cornstarch and mix it well to combine with the vegetables. Then, add gravy (or chicken broth) and coconut milk (or heavy cream) to the pan. Stir everything together and let it cook uncovered for about 5 minutes, until the mixture thickens into a creamy consistency. Once thickened, add the turkey (or rotisserie chicken) and peas to the skillet. Stir well to combine and then remove the skillet from heat. Now it’s time to assemble your mini pot pies! Divide the mixture evenly among the ramekins and top each one with a biscuit half (or a puff pastry round). Place the ramekins back on the baking sheet and bake in the oven for about 10 minutes, or until the biscuits are golden and puffed up. Once the mini pot pies are done, remove them from the oven and let them cool for a few minutes before serving. Enjoy your delicious, comforting mini pot pies!

Necessary Tools

• 6, 4-ounce ramekins
• Baking sheet
• Large skillet
• Knife and cutting board
• Spoon for stirring
• Cookie cutter (optional, if using puff pastry)

Single Serving Pot Pies

Recipe by Troy Jorge

0.0 from 0 votes

Cuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Ingredients

• 1 container refrigerated store-bought biscuits (use 3, or 6 4-inch rounds of puff pastry)

• 2 tbsp olive oil

• 3 cloves garlic, mashed

• 1/2 cup onion, diced

• 1/2 cup peeled carrots, diced

• 1/2 cup celery, diced

• 1 tsp dried thyme

• 1/2 tsp dried sage

• 1 tsp kosher salt

• 2 tbsp arrowroot or cornstarch

• 1 cup leftover gravy (or 3/4 cup chicken broth)

• 1/2 cup full-fat coconut milk (or heavy cream)

• 1 1/2 cups chopped turkey or shredded rotisserie chicken

• 1/2 cup frozen peas

Directions

• First, preheat your oven to 400°F. Line a baking sheet with parchment paper and place your ramekins on it. Lightly grease the ramekins and set them aside. Next, take your store-bought biscuits and cut 3 of them in half, making them thinner. If you’re using puff pastry, use a cookie cutter to cut out 6 rounds, each about 4 inches in diameter. Set these aside for later. Now, in a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, garlic, thyme, and sage to the pan. Season generously with salt and pepper. Sauté everything for about 6-7 minutes until the veggies are softened and fragrant. Once the veggies are ready, stir in the arrowroot or cornstarch and mix well. Then, add the gravy (or chicken broth) and coconut milk (or heavy cream) to the pan. Stir everything together and cook uncovered for about 5 minutes until the mixture thickens and becomes creamy. Add the turkey (or rotisserie chicken) and peas to the skillet, mixing well to combine. Now it’s time to assemble! Divide the mixture evenly among the ramekins, then top each one with a biscuit half (or a puff pastry round). Bake the mini pot pies in the oven for about 10 minutes, or until the biscuits are golden and puffed up.Once done, remove the pot pies from the oven and let them cool for a few minutes before serving.
  

Notes

• Don’t Overfill the Ramekins: Make sure not to overfill the ramekins, as the biscuit topping needs some space to rise.
• Watch the Biscuits: If you’re using store-bought biscuits, keep an eye on them as they bake. If they brown too quickly, you can cover them loosely with foil.
• Check the Veggies: When sautéing the veggies, be careful not to overcook them. You want them soft but still holding some texture.

Serving Suggestions

These Single Serving Pot Pies are the perfect stand-alone meal, but they also pair wonderfully with a light side salad or some steamed veggies. For an extra touch, you can serve them with a small bowl of gravy on the side for dipping. They’re also great for meal prepping, and you can store the extras in the fridge for a few days!

Fun Fact

Did you know that pot pie has been a popular comfort food for centuries? Its origins go back to ancient times when people used meat-filled pies to preserve food for the winter months. The flaky crust and savory filling made it an easy, hearty meal!

Conclusion

These Single Serving Pot Pies are an easy, comforting, and delicious meal that everyone will love. They’re great for using up leftover turkey or chicken and are a big hit at family dinners. Whether you’re making them for a weeknight dinner or a holiday meal, these mini pot pies are sure to impress. Enjoy making and sharing them with your loved ones!