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Individual Chicken Pot Pies

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  • recipe image cover
  • recipe image cover





We created this warming, wintery recipe on a whim – it was a case of what was left in the fridge, freezer and pantry that did not require a change out of the ‘Sunday comfort’ clothing that truly isn’t fit for public viewing, even for a trip to the supermarket.. I’m sure we’ve all had those days, particularly when it’s close to 0 degrees and feels like minus 10 outside. So we thank winter on two accounts, 1. It’s nearly over and 2. We meanwhile get to create these delicious warming dinners.

This creation has a scone like, crusty biscuit like topping and a moreish chicken and vegetable filling – you won’t need to serve this with anything else.


4 c pre-cooked chicken, shredded
1 large onion
1 clove garlic
2 c chicken stock
3 c chopped mixed veg
½ c unsweetened rice milk
3 tbsp. arrowroot (naturally gluten free)
2 sprigs thyme
1 sprig rosemary
2 bay leaves
1 tsp. salt and pepper
1 tbsp. extra virgin olive oil
1 ½ c unsweetened rice milk
300gm gluten free plain flour
100gm nuttelex
1 tsp. McKenzie’s baking powder (GF)
1 tsp. McKenzie’s baking soda (GF)


To make the crusty scone topping, rub the nuttelex into the flour, baking soda and powder. Add the rice milk and form a dough. Turn the dough out, knead gently until a ball forms and then roll out thickly (2-3cm) on a baking sheet. Use a scone or large circular cookie cutter to cut 6 pieces. Set aside while you make the filling.
Dice onion and mince the garlic clove. Add oil to a pan, onion, garlic and season with salt and pepper. Sauté for 2 minutes.
Add thyme sprigs, rosemary, flour and milk and whisk well to form a paste – making sure there are no lumps.
Reduce the heat to the lowest setting.
Add chopped vegetables of your liking and toss to coat. Add the chicken and the stock and stir well to ensure there are no lumps.
Add the bay leaves and stir frequently until the mixture returns to the simmer and begins to thicken. Once thickened, remove from the heat and allow to cool. Remove the bay leaves and any stalks from the rosemary and thyme.
Preheat the oven to 225 degrees Celsius (fan forced).
Grease individual 6 individual ramekins and spoon the filling into the ramekins about ¾ to the top of each dish. Line the ramekins up on a large roasting tray.
Top with the crusty scone and bake for 20 minutes, or until the scone is golden brown and the mixture is bubbling around it.
Carefully remove the tray from the oven and serve each individual pie on a cork board or plate.