If you love easy comfort food, this Mini Chicken Pot Pie Recipe is perfect for you. Made with flaky pie crust, tender chicken, mixed vegetables and a creamy sauce. Each little pot pie is full of homemade flavor.
They bake up golden and warm, making them a family favorite dinner that kids and adults both love. These individual chicken pot pies are also great for meal prep, weeknight dinner or even holiday leftovers. With simple ingredients and big comfort food taste, this is a recipe you'll want to make again and again.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe troubleshooting
- Necessary gear: equipment
- Some recipes that might pair well with this dish
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Mini Chicken Pot Pie Recipe
- 💬 Comments
What makes this recipe so yummy
These mini chicken pot pies are the perfect mix of creamy, cozy and crunchy. The filling is packed with tender chicken, sweet peas, and carrots in a rich, savory sauce. Then, each one gets topped with a golden crust that bakes up flaky and buttery.
Every bite gives you that classic comfort food taste, but in a fun little ramekin sized pie. Plus, they're quick to make, easy to easy and loved by both kids and adults.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Heat the oven to 425°F.
Hint: If you don't have ramekin dishes, you could make this same recipe using a muffin tin.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Veggies - you could use any of your favorite vegetables for these pies. Try peppers, corn, green beans, or even frozen vegetables.
- Chicken - I used shredded rotisserie chicken in this recipe but you could use any cooked chicken. If you have some leftover, or even swap it out for canned chicken.
- Refrigerated Pie Crust - instead of making the homemade pie crust, you could use a store-bought. It's not as good, but good enough in a pinch.
Recipe troubleshooting
A place to see any obvious issues that we encountered when testing this recipe for you:
- Crust is too soggy - make sure your filling isn't too watery. If it looks too runny, simmer for longer until it thickens more.
- Crust won't hold together - make sure you keep the pie dough cold, and crimp / flute the edges well. Also, if you didn't cut a slit in the top crust then the steam will build inside the pie and force the edges to separate.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need mixing bowls for mixing the dough and a rolling pin to roll it out. I used ramekin dishes to bake the pies, which are great for almost anything when cooking - but if you don't have any, you could make these pies in a muffin tin.
I have some affiliate links in the recipe card below, for all the equipment I used.
Some recipes that might pair well with this dish
How to store leftovers
Cover each leftover pie with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.
To reheat, allow pie to sit out of the refrigerator for 30 minutes while oven heats up to 350°F then bake for a short 10-15 minutes.
Mel's kitchen notes
Placing pies on a baking sheet will help with any accidental spillage while the pies are baking.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Mini Chicken Pot Pie Recipe
Video
Ingredients
Pie Crust
- 2 Pie Crust Recipe or refrigerated pie crusts
Chicken Pot Pie Filling
- ½ Cup Unsalted Butter
- 1 Each Sweet Onions diced
- 2 Each Carrots peeled and diced
- 2 Ribs Celery diced
- ½ Cup All Purpose Flour
- 3 Cups Chicken Broth
- 2 teaspoons Dijon Mustard
- 1 teaspoon Dried Parsley
- 1 teaspoon Fresh Thyme
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Cup Frozen Peas
- 2 Cups Rotisserie Chicken chopped
- ½ Cup Sour Cream
- 1 Each Egg beaten
Instructions
- Prepare pie crust, as per recipe.2 Pie Crust Recipe
- While the dough is refrigerating, add the butter to a large heavy bottomed skillet and turn on the heat (medium-high).½ Cup Unsalted Butter
- Add the diced carrots, onions and celery and cook for about 5 minutes.1 Each Sweet Onions, 2 Each Carrots, 2 Ribs Celery
- Add the flour and continue to cook for 3 minutes more.½ Cup All Purpose Flour
- Slowly pour in the chicken broth while stirring constantly.3 Cups Chicken Broth
- Bring to a simmer then add the chopped rotisserie chicken and seasonings.2 teaspoons Dijon Mustard, 1 teaspoon Dried Parsley, 1 teaspoon Fresh Thyme, 1 teaspoon Salt, ½ teaspoon Black Pepper, 2 Cups Rotisserie Chicken
- Add the sour cream and peas and stir to combine. When the mixture has simmered for 5 minutes turn off the heat and allow to cool.1 Cup Frozen Peas, ½ Cup Sour Cream
- Heat the oven to 425°F.
- Take one of the discs of refrigerated dough and roll out to ⅛" thick. Cut out circles bigger than the ramekins you will be using for the pies. Lay the dough circles inside the ramekin dishes and press to shape with some dough overhanging.
- Spoon the pot pie filling into the dishes on top of the dough.
- Cut more circles that are slightly bigger than the diameter of the ramekin. Using your fingers and thumbs crimp (flute) the dough together on the edges.
- Brush the beaten egg on top then cut a couple of slits into the tops.1 Each Egg
- Bake in the oven at 425°F for 10 minutes then turn the oven down to 350° for the remaining 30 minutes.
- Remove from the oven and allow to rest for 10 minutes before serving.
Nutrition
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