Mini Chicken Pot Pie Recipe: Your Ultimate Comfort Food Guide
If you’re seeking the quintessential comfort food experience, look no further than this incredibly satisfying Mini Chicken Pot Pie Recipe. Each individual pot pie is a delightful package of homemade flavor, featuring a golden, flaky pie crust, succulent tender chicken, a medley of garden-fresh vegetables, and a rich, creamy sauce that ties everything together. These small, yet mighty, chicken pot pies are more than just a meal; they’re an invitation to warmth, nostalgia, and deliciousness, perfect for any occasion.
Baked to a beautiful golden brown, these individual servings of classic chicken pot pie are a guaranteed family favorite, eagerly devoured by both children and adults alike. Their convenient size makes them incredibly versatile – ideal for effortless weeknight dinners, efficient meal prepping for busy days, or even transforming holiday leftovers into a gourmet delight. Crafted with simple, accessible ingredients, this recipe promises a big, comforting taste that will have you eager to make it a regular in your culinary rotation.
Why You’ll Fall in Love with This Mini Chicken Pot Pie Recipe
There’s something truly special about a homemade chicken pot pie, and these mini versions take that appeal to a whole new level. Here’s why this recipe will quickly become a cherished favorite:
- Portion Perfection: Serving individual pot pies in ramekins means no more awkward slicing or fighting over the best piece. Everyone gets their own perfectly portioned, adorable, and delicious pie.
- Unbeatable Flavor: The rich, savory filling, loaded with tender chicken and a colorful mix of vegetables, is seasoned to perfection. It’s that classic, soul-satisfying taste you crave from traditional pot pie.
- Flaky, Buttery Crust: Our homemade pie crust recipe ensures a supremely flaky and buttery topping that contrasts beautifully with the creamy interior. It’s the crowning glory of these mini pies.
- Versatile and Customizable: Easily adapt the vegetables or even the protein to suit your family’s preferences or what you have on hand. It’s a forgiving recipe that encourages creativity.
- Great for Any Occasion: While perfect for a cozy weeknight dinner, these mini pot pies also shine as an impressive dish for entertaining, a hearty lunch, or a comforting contribution to a potluck.
- Freezer-Friendly: Prepare a batch and freeze some for later, making future meal times a breeze. They reheat wonderfully, tasting just as fresh as the day they were made.
- Engaging for Kids: Kids love their own mini anything, and these pies are no exception. They’re fun to eat and a great way to get picky eaters to enjoy their vegetables.
The Secret to These Irresistibly Yummy Mini Chicken Pot Pies
What sets these mini chicken pot pies apart is their exquisite balance of textures and flavors – a harmonious blend of creamy, cozy, and crunchy in every single bite. The heart of each pie is a luscious filling, generously packed with fork-tender chicken, naturally sweet peas, and crisp carrots, all swimming in a rich, savory, and perfectly seasoned sauce. This deeply flavorful mixture is then crowned with a golden, homemade crust that bakes up remarkably flaky and wonderfully buttery. The contrast between the warm, velvety filling and the crisp, golden crust delivers that iconic comfort food experience, but in an exciting and manageable ramekin-sized package. Beyond their incredible taste, these pies are designed for convenience; they’re quick to assemble, easy to bake, and universally adored by diners of all ages.
Essential Ingredients for Your Mini Chicken Pot Pies
Crafting the perfect mini chicken pot pie begins with fresh, quality ingredients. Here’s what you’ll need to create both the delectable homemade pie crust and the rich, flavorful filling. While a detailed recipe card with exact quantities is provided below, this overview will help you gather your pantry staples.
For the Flaky Pie Crust:
- All-Purpose Flour: The foundation for our tender and flaky crust.
- Granulated Sugar: A touch of sweetness to balance the savory filling.
- Salt: Essential for enhancing the flavor of the crust.
- Unsalted Butter (frozen): The key to an incredibly flaky crust. Freezing and grating it ensures it stays cold and distributes evenly.
- Iced Water: Helps bind the dough without developing too much gluten, keeping it tender.
For the Creamy Chicken Pot Pie Filling:
- Unsalted Butter: For sautéing vegetables and creating a rich roux base.
- Sweet Onions (diced): Adds a foundational sweetness and aromatic depth.
- Carrots (peeled and diced): Provides natural sweetness and a vibrant color.
- Celery (diced): Contributes a classic aromatic and slight crunch.
- All-Purpose Flour: Used to create a roux, thickening the sauce to a perfect consistency.
- Chicken Broth: The liquid base for the sauce, bringing rich chicken flavor. You can use homemade rotisserie chicken bone broth for an even deeper taste.
- Dijon Mustard: A secret ingredient that adds a subtle tang and enhances the savory notes without overpowering.
- Dried Parsley & Fresh Thyme: Classic herbs that infuse the filling with aromatic goodness.
- Salt & Black Pepper: To season the filling to perfection.
- Frozen Peas: Adds a pop of sweetness, color, and texture. No need to thaw!
- Rotisserie Chicken (chopped): A fantastic shortcut for tender, pre-cooked chicken, saving you time and effort. Leftover roasted chicken works beautifully too.
- Sour Cream: Contributes a delightful tang and creamy richness to the sauce.
- Egg (beaten): Used as an egg wash for a beautiful, golden-brown crust.
Step-by-Step Guide to Crafting Perfect Mini Chicken Pot Pies
This section provides a comprehensive walkthrough of the recipe steps, guiding you from making the flaky crust to assembling and baking your delightful mini chicken pot pies. For precise measurements and a condensed version, please refer to the detailed recipe card at the bottom of this post.
Part 1: Preparing the Flaky Pie Crust
Step 1: Whisk Dry Ingredients. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Use a whisk to thoroughly mix these dry ingredients together, ensuring they are well-incorporated.
Step 2: Incorporate Frozen Butter. Take your stick of frozen unsalted butter and grate it directly into the flour mixture. As you grate, gently stir the butter shreds into the flour to coat them. This technique helps keep the butter cold and creates those coveted flaky layers in your crust.
Step 3: Add Iced Water to Form Dough. Gradually add iced water to the flour and butter mixture, mixing gently with a fork or your hands until a cohesive dough begins to form. Be careful not to overmix; stop once the dough just comes together.
Step 4: Chill the Dough. Divide the dough into two equal discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours. Chilling is crucial for the butter to firm up, preventing the crust from becoming tough, and making it easier to roll out.
Part 2: Preparing the Creamy Chicken Pot Pie Filling
Step 5: Sauté Vegetables. While your pie dough is chilling, melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the diced carrots, onions, and celery. Cook for approximately 5-7 minutes, stirring occasionally, until the vegetables begin to soften but still retain a slight crispness.
Step 6: Create the Roux. Sprinkle the all-purpose flour over the sautéed vegetables in the skillet. Continue to cook for another 3 minutes, stirring constantly. This step creates a roux, which will thicken your pot pie filling and eliminate any raw flour taste.
Step 7: Whisk in Chicken Broth. Slowly pour in the chicken broth, a little at a time, while continuously stirring. Continue stirring until the mixture is smooth and begins to thicken into a rich, creamy sauce. This prevents lumps and ensures a silky texture.
Step 8: Add Chicken and Seasonings. Bring the sauce to a gentle simmer. Once simmering, stir in the chopped rotisserie chicken, Dijon mustard, dried parsley, fresh thyme, salt, and black pepper. Mix everything well to distribute the flavors evenly.
Step 9: Finish and Cool the Filling. Stir in the frozen peas and sour cream until well combined. Allow the mixture to simmer for about 5 minutes, allowing the flavors to meld and the sauce to thicken further. Once sufficiently thick, remove the skillet from the heat and allow the filling to cool slightly. A cooler filling prevents a soggy bottom crust. Preheat your oven to 425°F (220°C).
Step 10: Prepare Bottom Crusts. Retrieve one disc of refrigerated pie dough. On a lightly floured surface, roll it out to an even ⅛-inch thickness. Using a cookie cutter or knife, cut out circles that are slightly larger than the diameter of your ramekin dishes. Gently place these dough circles into the ramekins, pressing them firmly against the bottom and sides, allowing a small overhang.
Part 3: Assembling and Baking the Mini Pot Pies
Step 11: Fill the Pies. Evenly spoon the cooled chicken pot pie filling into each dough-lined ramekin, filling them almost to the top. Ensure there’s enough space for the top crust.
Step 12: Add Top Crusts and Seal. Roll out the second disc of pie dough. Cut out circles that are slightly larger than the diameter of your ramekins to create the top crusts. Place a dough circle over each filled ramekin. Using your fingers and thumbs, firmly crimp or flute the edges of the top and bottom crusts together to create a decorative and secure seal.
Step 13: Apply Egg Wash. In a small bowl, beat one egg. Using a pastry brush, lightly brush the beaten egg over the top of each mini chicken pot pie. This egg wash will give your crust a gorgeous golden sheen and a slightly crispy texture.
Step 14: Vent and Bake. Carefully cut a few small slits into the top crust of each pie using a sharp knife. These vents are essential for allowing steam to escape during baking, preventing a soggy crust and ensuring even cooking. Place the ramekins on a baking sheet to catch any potential spillage. Bake in the preheated oven at 425°F (220°C) for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is deeply golden brown and the filling is bubbly. Remove from the oven and let them rest for 10 minutes before serving, allowing the filling to set.
Pro Tip: No ramekin dishes? No problem! You can easily adapt this recipe to a standard muffin tin for slightly smaller, equally delicious mini pot pies. Just adjust baking time slightly.
Delicious Variations and Smart Substitute Ideas
One of the beauties of this mini chicken pot pie recipe is its adaptability. Feel free to experiment with these variations and substitute ideas to make it uniquely your own or to utilize ingredients you have on hand:
- Vary Your Veggies: While carrots, peas, and celery are classic, you can easily swap them out or add your favorite vegetables. Consider diced bell peppers, sweet corn kernels, green beans, mushrooms, or even a mix of frozen vegetables for ultimate convenience. Just ensure they are cut into small, bite-sized pieces for even cooking.
- Chicken Alternatives: This recipe uses shredded rotisserie chicken for its ease and tender texture. However, any cooked chicken will work! Use leftover roasted chicken, boiled chicken breast, or even canned chicken in a pinch. For a different flavor profile, consider turkey (especially after Thanksgiving!), shredded pork, or even vegetarian options like chickpeas or white beans.
- Store-Bought Pie Crust Shortcut: If you’re short on time or prefer not to make homemade crust, refrigerated, store-bought pie crusts are a perfectly acceptable substitute. While they might not achieve the same delicate flakiness as homemade Amish pie crust, they offer a convenient and tasty alternative for busy days.
- Creamier Filling: For an even richer, creamier filling, you can add a splash of heavy cream or a dollop of cream cheese along with the sour cream.
- Herb Enhancements: Feel free to adjust the herbs. Fresh rosemary or sage can add a wonderful, earthy depth, especially in colder months.
- Gluten-Free Option: For those with dietary restrictions, use a high-quality gluten-free all-purpose flour blend for the crust and ensure your chicken broth is gluten-free.
Troubleshooting Common Pot Pie Issues
Even seasoned home cooks can encounter minor challenges. Here are some common issues you might face when making mini chicken pot pies, along with simple solutions:
- Crust is Too Soggy: A soggy bottom crust is a common complaint. The primary culprit is often a filling that’s too watery. To prevent this, ensure your filling has simmered long enough to thicken considerably before spooning it into the crusts. Another tip: make sure your filling has cooled a bit before assembly, as hot filling can steam the bottom crust. Baking on a preheated baking sheet can also help crisp up the bottom.
- Crust Won’t Hold Together: If your pie dough is crumbling or struggling to form a cohesive crust, a few factors could be at play. First, ensure your pie dough remains cold throughout the process. Warm butter in the dough will melt too quickly. Second, when sealing the edges, take care to crimp (or flute) them firmly and thoroughly with your fingers to create a tight seal. Lastly, do not skip cutting slits into the top crust! Without these vents, steam will build up inside the pie during baking, creating pressure that can force the edges to separate and compromise the crust’s integrity.
- Filling is Too Thin or Too Thick: If your filling is too thin, continue to simmer it gently on the stovetop until it reaches your desired consistency. If it becomes too thick, you can thin it out by adding a small splash of extra chicken broth or milk until it’s just right.
- Crust is Browning Too Quickly: If the edges of your crust are browning too fast before the rest of the pie is cooked, you can loosely cover the pies with aluminum foil. This will shield the edges from direct heat, allowing the rest of the pie to catch up.
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Recommended Gear and Equipment for Success
Having the right tools can make all the difference in the kitchen, especially when tackling a recipe like mini chicken pot pies. Here’s the essential equipment you’ll need, along with some helpful notes:
- Mixing Bowls: You’ll need at least one large mixing bowl for preparing the pie dough and another for the filling. Glass or stainless steel bowls work best.
- Flat Cheese Grater: This is crucial for grating the frozen butter into your pie dough. It ensures small, even pieces of butter, leading to a flakier crust.
- Rolling Pin: Essential for rolling out your pie dough to the correct thickness for both the bottom and top crusts. A good quality rolling pin makes this task much easier.
- Ramekins (8oz): These individual oven-safe dishes are perfect for baking mini pot pies, providing ideal single servings. If you don’t have ramekins, a standard muffin tin can be used for slightly smaller pies, or even small oven-safe ceramic bowls.
- Large 12″ Skillet: A heavy-bottomed skillet is best for making the filling, ensuring even heat distribution and preventing sticking. Cast iron or stainless steel skillets are excellent choices.
- Whisk: For combining dry ingredients and smoothly incorporating liquids into your roux for the filling.
- Pastry Brush: Useful for applying the egg wash to the top of your pies, giving them a beautiful golden sheen.
- Baking Sheet: Essential for placing your ramekins on before baking. This helps contain any potential spills and makes it easier to transfer the hot pies in and out of the oven.
You’ll find many of these items available through our affiliate links in the recipe card below, which helps support our blog at no extra cost to you!
Perfect Pairings: What to Serve with Mini Chicken Pot Pies
These savory mini chicken pot pies are a meal in themselves, but they pair wonderfully with a simple side dish to round out your plate. Here are some suggestions for complementary recipes:
- Cajun Potato Salad Recipe
- Italian Herb Cheese Bread
- Southern Great Northern Beans Recipe
- Maque Choux
Storing and Reheating Your Mini Chicken Pot Pies
These mini chicken pot pies are fantastic for leftovers, making meal prep a breeze. Proper storage ensures they remain delicious for days:
- Refrigerator: Once cooled to room temperature, cover each leftover pie tightly with plastic wrap or aluminum foil. Store them in the refrigerator for up to 3 days.
- Freezing: For longer storage, mini pot pies freeze beautifully. You can freeze them either before or after baking.
- Unbaked: Assemble the pies completely, including the egg wash and vent slits. Flash freeze them on a baking sheet until solid, then wrap each pie tightly in plastic wrap and then in foil. Store in a freezer-safe bag or container for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if still partially frozen.
- Baked: Allow baked pies to cool completely. Wrap each pie tightly in plastic wrap and then in foil. Store in a freezer-safe bag or container for up to 3 months.
To Reheat:
For refrigerated pies, allow them to sit out of the refrigerator for about 30 minutes to come closer to room temperature while your oven preheats to 350°F (175°C). Bake for a short 10-15 minutes, or until warmed through and the crust is crisp again. For frozen baked pies, remove foil and plastic wrap, place on a baking sheet, and bake at 350°F (175°C) for 30-40 minutes, or until thoroughly heated.
Mel’s Essential Kitchen Notes for Perfect Pot Pies
Always place your individual pot pies on a sturdy baking sheet before putting them into the oven. This simple step is a lifesaver, catching any accidental spillage from the bubbling filling and making it much easier to transfer the hot ramekins.
Additionally, remember that the secret to a truly flaky pie crust lies in keeping your butter and water as cold as possible. Don’t be afraid to chill your mixing bowl and even your flour for a few minutes before starting the crust. The small pockets of cold butter create steam during baking, which pushes the dough apart to form those irresistible layers.
About The Author
Melanie Cagle
Melanie is a passionate professional cook, talented food photographer, and a true connoisseur of authentic Cajun cuisine. Since 2020, she has been dedicated to sharing rigorously tested recipes and insightful culinary tutorials right here on her blog, The Cagle Diaries.
Her expertise and delicious creations have garnered recognition, with her work being featured on prominent platforms such as Fox News channels, Yahoo News, Southern Living, and more. Melanie believes in creating approachable, flavorful dishes that bring joy to every home kitchen.
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Print Recipe
Pin Recipe
Mini Chicken Pot Pie Recipe
1 hr 30 mins
40 mins
2 hrs 10 mins
5 Pies
American, Southern Food
Melanie Cagle
Equipment
- 1 Glass Mixing Bowls
- 1 Flat Cheese Grater
- 1 Rolling Pin
- 5 Ramekins (8oz)
- 1 Large 12″ Skillet
Ingredients
Pie Crust
- 2 Homemade Pie Crusts or refrigerated pie crusts
Chicken Pot Pie Filling
- ½ Cup Unsalted Butter
- 1 Each Sweet Onion 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: Prepare pie crust as per the recipe instructions provided in Part 1 of the walkthrough above. This involves mixing dry ingredients, grating in frozen butter, adding iced water, and chilling the dough for 2 hours.2 Homemade Pie Crusts
- Start Filling: While the pie dough is refrigerating, melt the butter in a large, heavy-bottomed skillet over medium-high heat.½ Cup Unsalted Butter
- Sauté Vegetables: Add the diced carrots, onions, and celery to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they begin to soften.1 Each Sweet Onion, 2 Each Carrots, 2 Ribs Celery
- Make Roux: Sprinkle the all-purpose flour over the vegetables and continue to cook, stirring, for 3 minutes more to create a roux.½ Cup All Purpose Flour
- Add Broth: Slowly pour in the chicken broth while stirring constantly to avoid lumps and create a smooth sauce.3 Cups Chicken Broth
- Add Chicken & Seasonings: Bring the mixture to a simmer. Once simmering, add the chopped rotisserie chicken, Dijon mustard, dried parsley, fresh thyme, salt, and black pepper. Stir well to combine.2 teaspoons Dijon Mustard, 1 teaspoon Dried Parsley, 1 teaspoon Fresh Thyme, 1 teaspoon Salt, ½ teaspoon Black Pepper, 2 Cups Rotisserie Chicken
- Finish Filling & Cool: Stir in the sour cream and frozen peas. Simmer for 5 minutes, then turn off the heat and allow the filling to cool slightly.1 Cup Frozen Peas, ½ Cup Sour Cream
- Preheat Oven: Heat your oven to 425°F (220°C).
- Prepare Bottom Crusts: Take one disc of refrigerated dough and roll it out to ⅛-inch thick. Cut out circles larger than your ramekins. Press these dough circles into the ramekin dishes, allowing some overhang.
- Fill Pies: Spoon the cooled pot pie filling into the dough-lined ramekins.
- Add Top Crusts & Seal: Roll out the second dough disc and cut out circles slightly larger than the ramekin diameter for the top crusts. Place them over the filling. Using your fingers, crimp (flute) the edges of the top and bottom dough together to seal.
- Egg Wash & Vent: Beat the egg and brush it over the top of each mini chicken pot pie. Cut a couple of small slits into the top of each crust to allow steam to escape.1 Each Egg
- Bake: Place pies on a baking sheet and bake in the preheated oven at 425°F (220°C) for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for the remaining 30-35 minutes, or until golden brown and bubbly.
- Rest & Serve: Remove from the oven and allow to rest for 10 minutes before serving. Enjoy your homemade mini chicken pot pies!
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Nutrition Information
Calories: 766kcal |
Carbohydrates: 48g |
Protein: 34g |
Fat: 49g |
Saturated Fat: 22g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 14g |
Trans Fat: 1g |
Cholesterol: 157mg |
Sodium: 1895mg |
Potassium: 243mg |
Fiber: 3g |
Sugar: 2g |
Vitamin A: 3534IU |
Vitamin C: 5mg |
Calcium: 67mg |
Iron: 3mg
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