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Chicken pot pie on plate with spoon scooping up bite.

Easy Chicken Pot Pie For One


A classic chicken pot pie for one, made with rotisserie chicken and frozen vegetables under a flaky biscuit crust. This is an easy single-serve, comfort food recipe that anyone can make!


  • 1 tablespoon butter
  • 1 small shallot, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 4 oz (~1/2 cup) cooked chicken, diced or shredded
  • 4 oz (~1/2 cup) frozen peas and carrots
  • 2 teaspoons flour
  • 3/4 cup chicken stock
  • 1 tablespoon heavy cream
  • 1 refrigerated biscuit


  1. Preheat oven to 400.
  2. Melt 1 tablespoon butter in a small frying pan or saute pan over medium heat. Add 1 small diced shallot and saute for 5 minutes, until they just start to brown. Add 2 minced garlic cloves and cook for another minute.
  3. Add 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, and 1/4 teaspoon each of ground mustard, red pepper flakes and salt and cook for another minute.
  4. Add 4 ounces (about 1/2 cup) each diced chicken and frozen vegetables and toss to coat. Cook for 5 minutes.
  5. Sprinkle over 2 teaspoons of flour and toss to coat everything. 
  6. Increase heat and pour in 3/4 cup chicken stock. Bring to a boil, reduce heat and simmer for 10 minutes.
  7. Add 1 tablespoon heavy cream, stir to combine and turn off heat. 
  8. Pour filling into a small ramekin (I use a 8 ounce size). Top with biscuit. If needed, you can flatten the biscuit a little to help it spread out - you want it to cover most of the filling!
  9. If desired, brush a little extra heavy cream or butter on top of biscuit. 
  10. Bake for 20 minutes, until biscuit is golden brown and filling is bubbly.
  11. Let cool for a few minutes before eating.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American