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Is there anything better than getting your own individual pot pies? Not only is the presentation so much more special, but also if you’re only cooking for one or two people you can freeze the extra pot pies for another time. These pot pies have a zesty lemony flavour that help balance out the rich gravy inside the pie. Don’t let these pot pies fool you. They are hearty treat that you cannot resist.
Serves: 4
Prep Time: 25 min
Cook Time: 1 hour 30 min


Individual Lemony Pot Pies

2 tbsp extra virgin olive oil
4 boneless, skinless chicken thighs, cut into bite-size pieces 1/2 inch (1.25 cm)
½ cup celery, sliced
½ cup carrots, sliced
½ cup peas, frozen
1 tsp lemon zest
1 ½ tsp thyme, dried
1 pinch cayenne pepper
4 tbsp butter
4 tbsp all-purpose flour
½ cup dry white wine
2 cups low-sodium chicken broth
1 prepared pie pastry, 1-lb ball

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat the oven to 350°F (175°C).

  2. In a large non-stick skillet heat olive oil over medium heat. Add the chicken and cook until no longer pink on the outside, about 6 minutes. Remove the chicken from the skillet and add the celery and carrots; sauté for 8 minutes until softened.

  3. Add the lemon zest, thyme and cayenne pepper. Season with salt and pepper.

  4. Add the butter. Once melted add the flour and stir until toasted, about 2 minutes. Whisk in the wine until there are no lumps of flour. Add the stock, chicken and peas. Season with salt and pepper. Bring a boil, and then remove from the heat.

  5. Grease the inside of the aluminum tin and dust lightly with flour.

  6. Lightly flour a clean surface and roll out the dough until it is ⅛ of an inch thick. Cut out 8-7 inch circles. Line the bottom of the aluminum tins with a dough round, don’t worry if there is a small overlap. Prick the bottom and place them into the oven for 10 minutes.

  7. Remove and divide the pot pie filling between pastries. Top with remaining dough rounds. Crimp or seal the edge of the dough in a decorative way. Make a small hole in the top of the crust using a sharp knife to allow steam out. Wrap the edges of each pot pie with tin foil to prevent burning.

  8. Place the pot pies back into the oven and bake for 40 minutes. Remove foil and bake for an additional 10-15 minutes until the entire crust is golden.

  9. Let the pies rest for 10 minutes before serving.

Nutrition Info

Per 400 g serving Amount
Protein20 g
Fat55 g
Saturated Fat14 g
Carbohydrate62 g
Fibre3 g
Sugar7 g
Cholesterol80 mg
Sodium860 mg
Per 400 g serving % Daily Value
Vitamin A70
Vitamin C10
Vitamin B619
Vitamin B1219