Mini Chicken Pot Pies
These Mini Chicken Pot Pies are everything you love about classic recipe in perfectly portioned individual servings.
They’re made with a flaky crust, creamy chicken and vegetable filling, and bake up golden brown in under an hour.
Whether you’re making dinner for the family, prepping freezer meals, or serving a cozy meal for guests, these individual pot pies are simple to make and always a hit.
Use leftover rotisserie chicken to save time, customize the vegetables, or switch up the crust to make this comforting recipe your own.
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, meaning I may receive a small commission at no extra cost to you when you make a purchase through my links. Thank you for supporting my kitchen!
Why You’ll Love These Mini Chicken Pot Pies
- Perfect individual portions
- Great way to use leftover chicken
- Easy weeknight comfort food
- Freezer-friendly
- Kid-friendly dinner
- Easy to customize with different vegetables or crusts
What Are the Ingredients in Mini Chicken Pot Pies?
These chicken pot pies use simple pantry staples and cooked chicken for a comforting homemade meal.
- Shredded cooked chicken (roasted chicken or leftover chicken)
- Onion, Celery, Bell pepper
- Frozen mixed vegetables
- Seasonings like Garlic powder, Onion powder, Italian seasoning and Chicken bouillon
- To make the sauce use All-purpose flour, Heavy cream, Water or chicken broth
- The crust is made out of pastry dough and melted butter to brush the tops.
How to Make Individual Pot Pies
- Sauté the onion, celery, and bell peppers until softened.
- Stir in the shredded chicken, flour, seasonings, chicken broth, heavy cream, and mixed vegetables, then simmer until the filling is thick and creamy.
- Spoon the filling into individual ramekins, top with a puff pastry round, crimp the edges, brush with melted butter, and season with salt and pepper.
- Bake until the pastry is golden brown.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
A 10-ounce ramekin is one of the best sizes because it holds enough filling for a satisfying single serving while allowing plenty of room for a flaky crust. You can also use 8-ounce ramekins for slightly smaller portions or make muffin tin chicken pot pies for bite-sized servings. Just keep in mind that smaller dishes will bake faster than larger ramekins.
Bake at 375°F to 400°F for 25-35 minutes, depending on the size of your ramekins and the type of crust you use. They’re ready when the crust is golden brown and the filling is hot and bubbling around the edges. Allow them to rest for several minutes before serving so the filling can thicken slightly.
Yes! Assemble the pies up to one day ahead, cover, refrigerate, and bake when you’re ready to serve.
Yes. Muffin tins create bite-sized mini chicken pot pies that are perfect for lunches, appetizers, or kids. Bake time will be slightly shorter than ramekin-sized pies.
What Are the Different Types of Crust for Mini Chicken Pot Pies?
Try one of these crust options:
- Refrigerated or homemade pie crust for a classic pot pie
- Puff pastry for a light, flaky topping
- Crescent roll dough for an easy shortcut
- Refrigerated biscuits for a hearty, comforting crust
- Phyllo dough for an extra crispy finish
DOWAN Ramekins 10 oz Oven Safe for Creme Brulee, Porcelain Souffle Dishes, Ramekin for Baking, Small Dessert Bowls Dipping Sauce Cups, Set of 6, Soft WhiteOrrington Farms Chicken Flavored Broth Base & Seasoning, Ready-To-Use, Chicken Bouillon Powder Concentrate, Versatile Usage, Season-To-Taste, Easy-To-Store, 12 oz Jar (Pack of 1)
18-in-1 Vegetable Chopper Mandoline Slicer for Kitchen, Food Chopper with Container, Veggie Cutter, Onion Mincer Tomato Dicer, Fruit Slicer Spiralizer, Cheese Grater, Kitchen Gadgets House Essentials
Mini Chicken Pot Pies Recipe
Ingredients
- 1 tbsp olive oil
- 2 ½ cup diced rotisserie chicken
- ¼ cup diced onion
- ¼ cup diced celery
- ¼ cup bell peppers any color
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp italian seasoning
- 1 cube chicken bouillon or 1 tbsp
- ¼ cup all purpose flour
- 1 cup water or chicken stock
- ½ 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.