Go Back
When the chill of winter sets in or the rain softly patters against the window, few dishes evoke the warmth and comfort of home quite like chicken pot pie. This timeless classic has graced dinner tables for generations, adored for its flaky crust and hearty filling that wraps you in a sense of nostalgia and satisfaction. While traditional chicken pot pie is undoubtedly delicious, the concept of Cozy Creamy Chicken Pot Pie Bowls takes this beloved dish to a new level, offering a creamy texture and heartwarming flavors in a convenient, single-serving format.

Creamy Chicken Pot Pie Bowls

Warm up your winter evenings with Cozy Creamy Chicken Pot Pie Bowls, a modern twist on a classic comfort food. These single-serving bowls are filled with tender chicken, vibrant veggies, and a rich, creamy sauce, all nestled in a flaky pastry crust. Perfect for chilly nights or family gatherings, this recipe is both satisfying and versatile, allowing for creativity with ingredients. Discover the heartwarming warmth of homemade pot pie in each delightful bite, and enjoy the cozy experience it brings.
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs (or breasts), diced

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 cup frozen peas

1 cup potatoes, peeled and diced (or use frozen diced potatoes)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup all-purpose flour

4 cups chicken broth

1 cup heavy cream

2 tablespoons fresh parsley, chopped (for garnish)

4 cups prepared biscuits or puff pastry, cut into bowls or cubes (store-bought or homemade)

Instructions
 

Cook the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and no longer pink, about 5-7 minutes. Remove the chicken and set aside.

    Sauté the Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Cook for 5-6 minutes until the vegetables are softened.

      Add Seasonings: Stir in the thyme, rosemary, diced potatoes, and the reserved chicken. Cook for another 2-3 minutes to combine the flavors.

        Make the Sauce: Sprinkle the flour over the chicken and vegetable mixture and stir to coat. Gradually pour in the chicken broth while stirring to avoid lumps. Bring to a simmer and let it thicken for about 5 minutes.

          Add Cream and Peas: Once thickened, stir in the heavy cream and frozen peas. Simmer for another 3-4 minutes until everything is hot and creamy. Taste and adjust seasoning if needed.

            Prepare Biscuit Bowls: If using biscuit dough, preheat the oven according to the package instructions. Shape the dough into bowls by pressing them into a muffin pan or simply bake them according to the package instructions for individual servings. For puff pastry, lay it into bowl shapes and bake until golden and flaky.

              Assemble and Serve: Spoon the creamy chicken filling into the biscuit or pastry bowls. Garnish with fresh parsley for a burst of color and flavor.

                Enjoy! Serve piping hot and enjoy the comforting flavors of the creamy chicken pot pie bowls.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings