A friend makes little pot pies with leftovers from Thanksgiving. She uses the little tin pie pans (disposable) and puff pastry. Layers the mashed potatoes, corn, turkey then gravy. Tops with foil. They're just the perfect size.

I make things like this all the time. Below is a photo of what I use to freeze these little pies. The red one is 6 x 3, and the blue one is 5 x 5, and are the perfect size for one person. I have several of each; and they are both made by La Creuset.

I do like the idea of using the puff pastery as a topper.

I shrink-wrap them once assembled... sometimes after freezing to keep them from flattening too much.

I make them in individual size soufflé dishes and are very handy to have around. I think they are 14 oz size. Here is one from my freezer. I took off the plastic wrap for the photo.

GG 37232 that's the kind of ramekins I have. I think they would freeze OK but I hate to imagine their fate in my chaotic freezer . . .

Yes, you have to make sure they are on a flat surface. Sadly I did have one did break when it fell out of my freezer when I moved it to a precarious place to make space and it fell when I opened the door. But the dishes are great because they go from freezer to oven without issues.

How about pastie style turnovers instead?

I use two cup Pyrex storage bowls. Perfect for one good serving.

I used the aluminum, disposable ones from the dollar store when I made pot pies for my Dad and for my DH's lunches. My DH always brought his home and if they were in decent shape, I would wash them in the dishwasher and re-use. I come from a long line of Scots and as my Grandpa often said, "we're no cheap, we're thrufty." (You'll have to imagine the rolled R's.)

They also make bigger ramekins that are a better size and shape for pot pies, but they're still ceramic. That's what I have, though, and while I have put them in the freezer, fine, I don't as a habit. I also have some 7 oz. per cup mini-cake silicone trays, with half a dozen wells in each. You could freeze in something like that, then push them out and bag them, and put them into dishes while still frozen. That's what I do, nowadays, with single serving soup and chili.Wi

There are silicone individual mini-tart and mini-pie pans, "disposable" aluminum, which if handled gently can be handwashed and reused many times (Transfer pie to a different dish for eating--a fork can puncture the bottom and let the gravy out anyway.) If you have storage space, you can buy a case of whatever you choose rather than individual, for about the same price as a package or two, and then have plenty to make different kinds, and to replace breakage, if any.

I love Ina Garten's recipe for chicken pot pie and she uses puff pastry on the top. Easily adaptable for individual pies.. I would double up the small pie tins to keep forks from punching through and also caution to bake on a sheet pan so they don't bubbly over onto the oven floor.

chicken-pot-pie

^Agree Ina's recipe is really good. I've also made a regular herb pastry crust to use on top in place of the puff pastry.

I have several of these Emile Henry mini pie pans that have been great for various things, including pot pies. They measure about 5 1/2" x 2". Not long ago I was at HomeGoods and saw a set of 4 ceramic mini pie pans for $8.

I buy FLAKEY canned biscuits, and I separate the flakey biscuits into 2 or 3, line the top of the pot pie with them, brush with a beaten egg, and they are a nice, tasty, quick, crust substitute.

I have oval individual ramekins that I use for small pot pies, but I don't make them very often. However, I do have some chicken that needs to get used, and so maybe I will make some this week-end. I like to add mushrooms to my pot pies, which is not traditional, but I more often have mushrooms than I do carrots and peas.

I do not make a bottom crust when I make individual pot pies, but I do when I make ones that are 9"-10" diameter, but then it is somewhat like a quiche.

Why not forget the pots and make pasties?

http://allrecipes.co.uk/recipe/13218/chicken-and-vegetable-pasties.aspx

Islay- good idea! Easier to eat too! I have used ceramic and aluminum foil tins. I think my leftover roasted chicken will be encased in puff pastry this time. Thanks.

I did think about possibly doing pasties. Another option I guess is to do a smaller pot pie in a smaller pie tin, good for one dinner with some leftovers . . . My pot pie recipe I make in a 9x13 inch pan. I like the idea of a mashed potato top crust, because pot pies are quite fattening and mashed potatoes maybe mixed with some kale, would be more nutritious.

If you make it with a mashed potato top, wouldn't it then be a Shepherd's Pie? I'm not sure because I've never made one, but I did have this at a British restaurant (quite rare in L.A.) in Hollywood once. This restaurant used to be on Sunset Blvd and was very popular. When I was there, we sat next to Keanu Reeves (who spoke with us), and then Geena Davis came in later with a retinue. I did not especially like the food, however. Smoking was allowed in the patio back then, and it was extremely smoky.

"If you make it with a mashed potato top, wouldn't it then be a Shepherd's Pie?"

Mashed potatoes on top would definitely lean toward shepherd's pie. However, shepherd's pie usually consists of a filling made with ground meat (or poultry). Any tasty filling with pastry or mashed potatoes would be fine with me, no matter what you call it.

I use small individual pie pans like these.

Norpro-Nonstick-Mini-Pie-Pans

Shepherds herd sheep no cows or pigs. It bugs me that the name of the pie is not true to the content.

I make the filling and freeze in zip locks. They stack easily and take little space. When I want to bake I thaw , place in a baking dish and top with puff pastry. What I like about doing it this way is I can make any size and I don't tie up any of my baking dishes.

I think Shepherds' Pie is typically (or originally) made with lamb, but then got adapted to having other types of meat fillings. What I had was made with ground lamb.

Shepherd's pie IS made with lamb. Cottage pie is made with minced beef. There is no chicken version. But a chicken dish covered in potatoes would be equally delicious. Or slices of potatoes like a Lancashire hotpot.

https://www.kitchensanctuary.com/traditional-lancashire-hotpot/

Or dumplings

https://www.bbcgoodfood.com/recipes/dumplings

Oh, that looks good Islay. The potatoes, Lancashire hot pot. (can't open the other one for some reason.)

I went through this 10 or so years ago. Total fail. I started looking for individuals. Ended up with about a half dozen found at thrifts, SurLaT, A set of tarts I thought could be double duty...fruit pies and savory. Sure, perfect for individuals for special occasions but not something I could make and prep ahead and freeze. Just two of each. A pair. A perfect set of four for onion soup.

I still use all of those all the time but no classic tins for pot pies.

Small foil tins are obvious but just can't go there.

It might depend on what he likes. Does he like yours? Or does he desire what he remembers. Like a double crust. And how to make what you like at the same time. Since your likes do not always coincide.

Prepping for the freeze is always a classic eight most of the time. Two for that nights meal and six go into the freezer for easy three meals. (chopping and prepping anywho) piggy-back.

In retrospect, should have just bought the darn 5-6 inch mini pot pie tins...I could freeze, then pop them out, freeze, make more, then re-heat in the tins.

Instead, I braise 18-20 boneless skinless chicken thighs every 4-5 months. With lots of sofrito/miropoix, and make many meals from that frozen base protein. In 1/2 pint containers. Not an instant meal right out of the freezer. Minor prep.

We like the same meals here. And like pretty much everything and on the same page. I would definitely accommodate differences if that came up. Make mine as I like, his version, freeze, pop those out, and oven re-heat to have a meal together. No way would I do day by day differences. Except it is possible to do a casserole with meat/proteins on one side and heavily veg on the other. (chicken juice/broth should be ok?/touching) if semi-vegetarian.

After all my hunt and trials....still go back to my French 7inch. Top crust. It does it all. Beef, chicken, lamb.

My pot pies would be tofu, or some other type of fake meat or maybe white beans. And hubs would turn up his nose and tease me. I don't mind making doubles on a filling, one with chicken and one vegetarian, or like you suggest, just buying one of Amy's. They are fab. I used to eat them all the time when I was more flush with money.

Edited to add that these baking cardboard small pie pans would be perfect if they weren't ridiculously expensive . . . 9 bucks a pop. Bet Amy doesn't pay that much . . .

https://www.webstaurantstore.com/solut-90888-8-oz-kraft-paper-baking-cup-with-flange-and-quick-release-coating-pack/99990888.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQjwufn8BRCwARIsAKzP694Y3XjG8VZtDzjiazgqYCFMHwG4x9kLLIYoeRj6KyioMdzY65LqcFUaAvtBEALw_wcB

I've made meatloaf (once) in the baking cardboard and they get awfully soggy. I think you'd need to do a full on pie, with bottom crust in them, to hold in the gravy.

FWIW, the shepherd's pie of my youth (I don't know if it has anything to do with close family friends having a sheep ranch), was chunks of lamb and veg, in the manner of pot pie, but more likely a biscuit/dumpling top than potato.

they make 4 in and 5 in ramekins and pie pans.

Could you not just use oven safe bowls? I'm pretty sure I could bake in my Corelle dishes. The bowl to my set would be a perfect individual size for pot pies. I just checked the Corelle site and it says they are oven safe to 350.

Pinkmountain, aren't the cardboard pans that you linked to sold in a pack of 50/$9?

Would little cake pans like these work:

4' cake pans . They're not disposable but are relatively inexpensive if you're only buying a few.

Dang I need glasses AS! Thanks for pointing it out! Took me forever to find that detail!