Mini chicken pot pies are the ultimate comfort food, now made in the perfect bite-sized form!
These little savory pies are filled with tender chicken, creamy sauce, and a medley of colorful vegetables, all tucked into a golden, flaky pie crust that’s impossible to resist.
If you love hearty, satisfying meals in mini form, be sure to check out our Mini Casserole Recipes for more tasty ideas and inspiration.
They’re great for an easy weeknight dinner, meal prepping for the week, or even serving at gatherings.
How to Make Homemade Mini Chicken Pot Pies
Ingredients:
Base: Shredded chicken (use roasted chicken or leftover chicken), onion, celery, bell peppers, and frozen mixed vegetables.
Seasonings: Garlic powder, onion powder, Italian seasoning, and chicken bouillon for flavor.
Sauce: Flour, heavy cream, and water or chicken broth.
Crust: Puff pastry dough brushed with butter for a flaky, golden finish.
Prepare the filling by sautéing the onion, celery or bell peppers until softened.
Add chicken, flour and seasonings. Stir in stock, cream and vegetables.
You can customize the filling by adding ingredients like mushrooms, corn, or diced potatoes for variety. Adjust seasonings to taste.
Simmer to thickened. Ensure the filling is thick enough before baking to prevent a runny pot pie. Cook longer if needed.
Place your prepared individual ramekins in a baking dish to help catch any drippings.
Spoon the mixture into the ramekins and top with the puff pastry. Crimp the edges with a fork for a decorative finish.
To determine the size of your puff pastry, measure the top diameter of your ramekin or dish.
Typically, for a standard 4 to 6-ounce ramekin, you’ll want to use a 3.5 to 4-inch cookie cutter or a similar sized circle for the puff pastry.
This will give you enough to cover the filling and fold over the edges slightly for a nice, crimped crust.
Brush the dough with melted butter, season with salt and pepper, and bake for 25–30 minutes or until golden brown.
Homemade chicken pot pie can last for 3 to 4 days in the refrigerator when stored in an airtight container. To reheat, you can place them in the oven to retain the crispness of the puff pastry.
What to Serve with Chicken Pot Pies
This hearty and satisfying main dish can be paired with a crisp salad with mixed greens, cucumbers, and a light vinaigrette to provide a refreshing contrast to the richness of the pot pie.
For a comforting addition, fluffy biscuits are perfect for soaking up any extra sauce, adding texture and flavor to the meal.
Yes, prepare the filling and refrigerate it for up to 24 hours. Add the crust just before baking.
Absolutely! Assemble the pot pies, cover them tightly, and freeze. Bake directly from frozen, adding 10–15 minutes to the baking time.
Absolutely! If you prefer a traditional pie crust, store-bought, a refrigerated pie crust will work just as well. Just make sure to adjust the baking time according to the package instructions.
Yes, rotisserie chicken is a great time-saving option! Just shred or dice the chicken before adding it to the filling mixture.
For alternatives for the perfect topping, you can make your own Crescent Roll dough or a Homemade Pie Crust to add an extra layer of flavor and flakiness. Looking for even more fun ideas? Check out what you can make with pancake mix – you’d be surprised at how versatile it can be! And if you’re hosting a gathering, don’t miss out on some delicious bite-sized appetizer recipes that are sure to impress your guests. There’s always room for more tasty, easy-to-make recipes in your kitchen!
Mini Chicken Pot Pies Recipe
Hearty, flaky, and utterly delicious – these mini chicken pot pies will be your new favorite dinner!
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.