These Mini Chicken Pot Pies are an easy and delicious dinner that the whole family will enjoy, kids included! This recipe is comfort food at it’s best!
Whenever I shop at Sam’s Club or Costco, I always pick up a couple of rotisserie chickens. They’re such an amazing value and I can make a variety of recipes with them, like these mini chicken pot pies.
These Mini Chicken Pot Pies are really very easy and the kids are going to love them too!
The filling is really very easy to put together, so do not be intimidated. Plus, it’s so filling and hearty, the perfect winter meal.
I’ve tried making larger pot pies in a pie plate or even in a casserole dish, but they usually end up being really hard to serve without falling apart. This way everyone gets their own Mini Chicken Pot Pie that makes for a much better presentation.
While I am using rotisserie chicken, you could certainly use any leftover cooked chicken that you have. Often times, I like to cook up a whole chicken early in the week to enjoy in salads and meals all week long.
How to Make Mini Chicken Pot Pies
*Be sure to scroll down to the bottom of this post where I have a printable recipe card for you with full ingredients and instructions.
Equipment You Will Need
Ingredients
- olive oil
- rotisserie chicken, diced
- diced onion
- diced celery
- diced bell peppers
- garlic and onion powder
- Italian seasoning
- Chicken bouillon
- all-purpose flour
- heavy cream
- frozen peas and carrots
- puff pastry crust
- butter
Instructions
Preheat the oven to 350 degrees.
Heat dutch oven on medium high on the stove.
Add olive oil, onions, celery and peppers and cook for 3-4 mins.
Stir in the diced chicken, flour, and seasonings and cook for 2 mins.
Add water (or for more flavor, substitute with chicken stock), cream and frozen peas and carrots and bring to a boil.
The filling will begin to thicken as the temperature rises, be sure to constantly stir to avoid burning.
Place 4-6 ramekins inside of a glass baking dish (to catch any spills)
Cook the filling 10-15 mins or until very thick and scoop the mixture into ramekins.
Using a 3.5 inch cookie cutter (or whatever size fits the top of your ramekins) and cut out circles in the puff pastry dough.
Use a fork to crimp the edges.
Brush melted butter over the top of the crust and bake your mini chicken pot pies for 25-30 mins or until golden brown.
The puff pastry lacks flavor so adding melted butter vs an egg wash helps give the dish a depth of flavor. To omit the butter, use an egg wash (1 egg + 1 tbsp water) to brush the top dough and lightly season with salt and pepper or dried herbs.
What to serve with my Mini Chicken Pot Pies?
You have everything you pretty much need here in terms of a protein, vegetable and carb. But, you could serve a nice side salad, a fruit salad or even a vegetable (cauliflower, broccoli, asparagus) that you don’t already have in your pot pie.
Can I freeze my chicken pot pies?
Yes, these freeze really nicely. Just cool them completely after cooking and then store in an airtight container or freezer safe bag. Or, you could freeze your pot pies prior to baking. Just do not add the melted butter to the tops before you freeze.
Mini Chicken Pot Pies Recipe
Ingredients
- 1 tbsp olive oil
- 2.5 cup diced rotisserie chicken
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup bell peppers (any color)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp italian seasoning
- 1 cube chicken bouillon (or 1 tbsp)
- 1/4 cup all purpose flour
- 1 cup water or chicken stock
- 1/2 cup heavy cream
- 8 oz frozen peas & carrots
- 1 Puff Pastry Crust
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 350.
- Heat a dutch oven or large stock pot on medium high on the stove.
- Add olive oil, onions, celery and peppers and cook for 3-4 mins.
- Stir in the diced chicken, flour, and seasonings and cook for 2 mins.
- Add water, or stock, cream and frozen peas and carrots and bring to a boil.
- The filling will begin to thicken as the temperature rises, be sure to constantly stir to avoid burning.
- Place 4-6 ramekins inside of a glass baking dish (to catch any spills).
- Cook the filling 10-15 mins or until very thick and scoop the mixture into ramekins.
- Using a 3.5 inch cookie cutter (or whatever size fits the top of your ramekins) and cut out circles in the puff pastry dough.
- Use a fork to crimp the edges.
- Brush melted butter over the top of the crust and bake your mini chicken pot pies for 25-30 mins or until golden brown.
Notes
The puff pastry lacks flavor so adding melted butter vs an egg wash helps give the dish a depth of flavor.
To omit the butter, use an egg wash (1 egg + 1 tbsp water) to brush the top dough and lightly season with salt and pepper or dried herbs.
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