Individual chicken pot pie recipe is an easy, one-pan meal that can be whipped up in minutes. It’s a great way to use leftover chicken and vegetables to make a healthy and delicious meal.
Preheat the oven to 375 degrees Fahrenheit. Cook chicken broth and bouillon cubes in a large saucepan over medium heat until hot.
Melt butter over medium heat in a Dutch oven. Stir in onions, celery, carrots, chives, and garlic, and saute until tender. Add salt and pepper to taste.
Stir the flour into the mixture until it becomes pasty and lump-free, about two minutes.
Add in the hot broth, heavy cream, sherry, onion, chicken, and peas. Bring to a boil, then lower heat to simmer.
Fill 6 ovenproof ramekins or bowls with the filling using a ladle. Arrange them on a baking sheet.
Dust the countertop with flour. Extend the dough an additional inch. With a biscuit round or mold, cut dough that covers the tops of your oven-proof bowls, leaving about 1/2 inch of dough hanging over the sides.
Trim the dough around the ramekin's edge. Apply egg wash to the top. Make four small slits on top.
Place on a baking sheet and sprinkle with kosher salt. Place in the oven and bake for about 35 minutes. Take them out of the oven and serve.