NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Individual Chicken Pot Pies

Individual Chicken Pot Pies
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    individual pies


  • 1/3 cup NESTLÉ® CARNATION® Evaporated Milk
  • 4 tablespoons butter
  • 1 cube MAGGI Chicken Flavor Bouillon Cube
  • 1 1/2 cups water
  • 1/2 small yellow onion
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 9 ounces cooked, skinless, chicken breast, chopped
  • 1 1/2 cups peas & carrot mix, frozen
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 sheets store bought pie dough
  • 1 egg, whisked together for brushing dough


You will need 4 oven-safe 6 ounce Ramekins, or similar vessels

HEAT oven to 375°F. Set aside 4 oven safe ramekins on a sheet tray lined with parchment or foil.

ADD bouillon cube to 1 ½ cups warm water and stir to combine, set aside.

CHOP onion into pea sized pieces. Mince garlic. Set aside.

In a medium non-stick skillet, melt butter, and sauté onion and garlic 2-3 minutes until onion is translucent.

ADD flour to pan and stir, cook flour 2-3 minutes until light golden color and bubbling. Then add bouillon and evaporated milk and mix to combine. Sauce will thicken.

ADD chicken and vegetables. Season with salt and pepper and cook 3-4 minutes until vegetables are cooked through. Turn off heat and set aside.

While the chicken mixture is cooling, unroll store-bought pie dough on to a sheet of parchment.

Using a round cookie cutter or the lid of a bowl/jar, cut 4 pieces of pie dough to cover the tops of the ramekins. Be sure to cut a size that has a little extra dough to hang over the sides of the ramekins. Cut a half inch center slit into each circle of dough for venting.

SPOON chicken filling into each ramekin to just below the lip. Place dough pieces on top of each ramekin and gently press the overhanging dough into the sides of the ramekins. Brush dough tops with whisked egg for shine.

BAKE pies for 30-35 minutes until dough is golden and cooked thoroughly.

Remove pies from oven and let cool on a cooling rack 10-20 minutes before serving.