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Individual Chicken and Vegetable Pot Pies

Individual Chicken Pot Pies are easy to make but look impressive! Perfect for holiday gatherings or whenever you have guests over.

An Individual Chicken Pot Pie in a white dish.

Creating This Mini Chicken Pot Pie Recipe

My family loves these Individual Chicken Pot Pies on a cold, snowy day like today. They’re loaded with veggies and shredded chicken, and are packaged in a flaky butter pie crust.

As much as I love classic chicken pot pie, I like making these mini pot pies when guests come over. It makes serving everyone at the table much simpler, plus mini pot pies just look cuter!

This recipe is easy to adjust to fit your needs, whether you’re missing certain veggies or need to use up that leftover holiday turkey you’ve got lying around. Tweak the ingredients as needed for your family!

Ingredients in Individual Chicken Pot Pies

I made these mini chicken pot pies with pie crust that I made myself, but feel free to use a store-bought crust if that’s easier for you.

Here’s everything you’ll need for the mini chicken pot pie recipe:

  • Pie crust
  • Crockpot chicken
  • Olive oil
  • Garlic
  • Mushrooms
  • Onion
  • Carrots
  • Celery
  • Red bell peppers
  • Green onions
  • Sun-dried tomatoes packed in oil
  • Fresh rosemary
  • Unsalted butter
  • All-purpose flour
  • Whole milk
  • Chicken broth
  • Concentrated chicken base (such as Better Than Bouillon)

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Individual Chicken Pot Pies

These mini chicken pot pies require extra assembly, but they’re very easy to make! Here’s an overview of how the recipe comes together:

  1. Prepare the pie crust and Crockpot shredded chicken according to recipe instructions.
  2. Heat 2 tablespoons oil in large skillet over medium heat. Add onion and garlic, then cook until soft.
  3. Add mushrooms, carrots, peppers, and celery.
  4. Add to bowl with chicken; mix in green onion, sun-dried tomatoes, rosemary, and pepper.
  5. Add butter to a large saucepan and melt over medium hit. Whisk in flour for 2 minutes.
  6. Gradually whisk in chicken broth and then milk. Stir in chicken base.
  7. Bring the mixture to a boil and season to taste with salt and pepper. Stir into chicken and vegetable mixture.
  8. Divide the dough into 6 equal pieces. Roll out pieces to 7-inch circles on a floured surface.
  9. Divide the filling between 6 two cup ramekins. Cover each ramekin with 1 dough circle, pressing the overhang to the sides of the dish to adhere.
  10. Cover and chill until ready to bake.
  11. Heat the oven to 350°F. Bake until the pies are golden and the filling is hot and bubbly.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Can This Recipe Be Prepared in Advance?

Yes, the individual chicken pot pies can be assembled and chilled up to 1 day in advance of baking them.

What to Serve with Chicken Pot Pie

This individual chicken pot pie recipe pairs nicely with comforting side dishes like:

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

Tips for Making Mini Chicken Pot Pies

  • I used meal prepped chicken for this recipe, but you can also use leftover Thanksgiving turkey.
  • Feel free to substitute any of the vegetables in the pot pie filling. Use whatever you have!
  • If you don’t have individual ramekins, this recipe can also be baked in a large cast iron skillet.

More Winter Chicken Dinners:

Chicken Pot Pie with Buttermilk Biscuit Crust is comfort food and it’s finest! Creamy chicken filling is topped with tender buttermilk biscuits.

Indian Butter Chicken with Basmati Rice is a delicious, easy Indian recipe. This family favorite makes it simple to cook popular Indian recipes at home.

Homemade Chicken Enchiladas with Chile Gravy Enchilada Sauce is a classic Tex-Mex dish from my childhood.

Fuel up and support heart health with this Chicken Quinoa Bowl! This recipe features lots of delicious produce, quinoa, chicken, goat cheese, and walnuts for a filling, satisfying meal.

We’ve combined two of our recent dinner time favorites – Chicken Enchiladas and Chili – into this new recipe for Cheesy Chicken Enchilada Chili.

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Individual Chicken and Vegetable Pot Pies

Individual Chicken Pot Pies

Yield: serves 6 - 8
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes

Individual Chicken Pot Pies are easy to make but look impressive! Perfect for holiday gatherings or whenever you have guests over.

Ingredients

Crust

For the chicken

Vegetable Filling:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, stemmed, caps sliced
  • 3 ounces carrots sliced into rounds
  • 3 ounces sliced celery
  • 1 1/2 red bell peppers, cut into strips
  • 3/4 cup chopped green onions
  • 1/2 cup drained oil-packed sun-dried tomatoes, chopped
  • 1 tablespoon chopped rosemary
  • 1/4 teaspoon black pepper

Sauce:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1 3/4 cups whole milk
  • 1 1/4 cups chicken broth
  • 3 teaspoons concentrated chicken base, such as Better than Bouillon

Instructions

For crust:

  1. Prepare according to recipe instructions.

For chicken:

  1. Prepare according to recipe instructions. Prepare only half of what the original recipe indicates. Shred and set aside in a bowl.

For filling and assembly:

  1. Heat 2 tablespoons oil in large skillet over medium heat.
  2. Add onion and garlic; cook until soft, about 6 minutes.
  3. Add mushrooms, carrots, peppers, and celery; sauté for about 4 minutes.
  4. Add to bowl with chicken; mix in green onion, sun-dried tomatoes, rosemary, and pepper.
  5. Add butter to a large saucepan and melt over medium hit. Whisk in flour for 2 minutes.
  6. Gradually whisk in chicken broth and then milk. Stir in chicken base.
  7. Bring the mixture to a boil and season to taste with salt and pepper. Stir into chicken and vegetable mixture.
  8. Divide the dough into 6 equal pieces. Roll out pieces to 7-inch circles on a floured surface.
  9. Divide the filling between six 2-cup ramekins. Cover each ramekin with 1 dough circle, pressing the overhang to the sides of the dish to adhere.
  10. Cover and chill. Pies may be assembled 1 day in advance.
  11. Heat the oven to 350°F. Brush the tops of each pie with egg wash (beat 1 egg with 1 teaspoon milk); poke 3 slits with a knife in the tops so steam can escape.
  12. Bake until the pies are golden and the filling is hot and bubbly. Approximately 45 minutes.

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 261Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 23mgSodium 380mgCarbohydrates 24gFiber 3gSugar 7gProtein 8g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Rachel @ Bakerita

Thursday 26th of January 2012

These look so good. I love chicken pot pie...best comfort food there is! I'll definitely be making this soon.

Cooking Rookie

Saturday 31st of December 2011

What a wonderful pie and the pic is beautiful! Congrats to the lucky winner :-), and Happy New Year to you, Katie!

Bethany

Monday 26th of December 2011

Savory: Giada's Pizza Pot Pies! http://www.foodnetwork.com/recipes/giada-de-laurentiis/pizza-pot-pies-recipe/index.html

Sweet: Pumpkin Apple Pie http://www.wholefoodsmarket.com/recipes/896

Destiny

Monday 26th of December 2011

This is not my recipe, but the Pioneer Woman's Apple pie is our Fav!!

Recipe: Dreamy Apple Pie Prep Time: 20 Minutes  |  Cook Time: 1 Hour  |  Difficulty: Easy  |  Servings: 12

Print Recipe 3"x5" Cards 4"x6" Cards Full Page Ingredients 1 whole Unbaked Pie Crust Filling 3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin 1/2 cup Brown Sugar 1/2 cup Sugar 1 Tablespoon All-purpose Flour 1 cup Heavy Cream 2 teaspoons Vanilla Extract 1/8 teaspoon Cinnamon Topping 7 Tablespoons Butter 3/4 cups All-purpose Flour 1/2 cup Brown Sugar 1/4 cup Pecans (more To Taste) Dash Of Salt Preparation Instructions Preheat oven to 375 degrees. Roll out pie dough and place it in a pie pan. Decorate the edges as desired. Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell. In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you're not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples. Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary. Remove from oven when pie is bubbly and golden brown. Serve warm with hard sauce, whipped cream, or ice cream.

Karen

Sunday 25th of December 2011

Berry Pie

2 unbaked pie shells 2c blueberries,and blackberries, or a mixture 1/3c granulated sugar 3 T flour, all-purpose 1t orange zest 1t vanilla extract 1/2t ground cardamom egg wash to brush top crust coarse sugar

Preheat oven to 350, place one crust in pan. Place berries in a medium bowl, add granulated sugar, flour, zest, vanilla, and cardamom. Spoon berries in crust, top with top crust, adding vents for steam. Brush top with egg wash and sprinkle with coarse sugar. Bake for 25 minutes, or until juices are bubbling. let cool for at least 20 minutes before slicing to allow juices to thicken.

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