Mini Chicken Pot Pies
Mini Chicken Pot Pies are easy to make but look impressive! Perfect for holiday gatherings or whenever you have guests over. These adorable mini pot pies feature golden brown flaky crust, vegetables, tender chicken in a creamy sauce that is full of flavor. Ultimate comfort food!
This recipe was originally published December 19, 2011. I had been republished to include new photos and additional helpful information. The post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.
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!
Tools Needed to Make this Recipe
You’ll need a few kitchen tools to prepare this recipe for homemade mini chicken pot pies. Here’s what I recommend having on hand before getting started:
- Measuring Cups and Spoons – to measure the ingredients.
- Cutting Board and Sharp Knife – to chop the vegetables and cut the chicken.
- Large Bowl – to combine the chicken and vegetables.
- Saucepan – to make the creamy sauce for the filling.
- Pastry Cutter or Food Processor – if making homemade pie crust.
- Rolling Pin – to roll out the pie crust.
- Mini Pie Plates – In the photos here we’ve used these mini pie plates. Alternatively, you can use individual ramekins or jumbo sized muffin tins.
- Small Bowl, Whisk, and Pastry Brush – to make the egg wash.
- Baking Sheet – I place the mini pot pies on a baking sheet to transfer then to the oven. This protects the oven from any drips and makes transfer easier!
Mini Chicken Pot Pie Recipe Ingredients
I made these mini chicken pot pies with homemade crust, but feel free to use a store-bought crust if that’s easier for you. Here’s what you’ll need to add to your shopping list before you make this mini chicken pot pie recipe:
- Pie crust
- Roasted Chicken or 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 to make these delicious mini pot pies, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Mini 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:
- Prepare the base ingredients: Follow the recipe instructions to prepare the pie crust and shred the chicken.
- Cook the vegetables: Sauté onion, garlic, mushrooms, carrots, peppers, and celery until tender. Combine the cooked vegetables with the chicken, green onion, sun-dried tomatoes, rosemary, and pepper in a large bowl.
- Make the creamy sauce: Melt butter in a pan, then add chicken broth, milk, and chicken base. Bring the mixture to a boil, season with salt and black pepper, and stir it into the chicken and vegetable mixture.
- Assemble the pies: Divide the dough into 12 equal pieces and roll them into 7-inch circles. Line six mini pie plates with one pie crust round each, then fill them evenly with the prepared filling. Cover each pie with another dough round, seal the edges by pressing and crimping, and trim any excess dough.
- Finish and bake: Brush the tops of the pies with egg wash, then bake until the crusts are golden brown and flaky.
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.
Tips for Making this Recipe
- For best results, make sure to cut slits in the top crusts to allow steam to escape.
- Brushing the tops with an egg wash makes them turn a beautiful golden brown when baking.
- Love the look of lattice pies but don’t think you have the skill to create such a beautiful design? Think again! Follow these easy instructions to learn How to Make a Lattice Pie Crust in no time!
Make Ahead Tips
- For the chicken, you can easily use leftover rotisserie chicken rather than cooking chicken just for this recipe. Alternatively, this recipe is a great way to put leftover turkey in the freezer from Thanksgiving to use!
- Homemade pie dough can be made in advance and stored in the freezer – see how to freeze pie dough.
- The pot pie filling can be made a day in advance and stored in an airtight container in the refrigerator.
Mini Chicken Pot Pies FAQs
Got questions about how to make individual chicken pot pies? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I make mini pot pies in advance?
Yes, the individual chicken pot pies can be assembled and chilled up to 1 day in advance of baking them.
Can I use different vegetables in my mini chicken pot pies?
Feel free to substitute any of the vegetables in the pot pie filling. Use whatever you have!
You can stick to peas, carrots, onion, and celery if you prefer traditional pot pie vegetables. Just make sure to use the same total amount of vegetables as the original recipe.
Other vegetable ideas: peas, green beans, and parsnips
How can I make a vegetarian version?
Yes! Substitute vegetable stock in place of the chicken stock and use a vegetarian concentrated soup base in place of the chicken base. Leave out the chicken and add extra vegetables (about 3 1/2 cups worth) to account for the eliminated meat.
What to Serve with Chicken Pot Pie
This individual chicken pot pie recipe is comforting and rich enough on its owns, so we prefer to add fresh vegetables on the side of the main meal. The mini pot pies pair nicely with side salads like:
- Spinach Pear Salad – Creamy goat cheese, juicy pears, roasted sweet potatoes, and earthy greens are tossed in a maple balsamic vinaigrette.
- Roasted Butternut Squash Salad – sweet and salty bites of butternut squash pair well with the juicy pomegranate arils, fresh greens, bold Roquefort cheese, and candied walnuts.
- Italian Mixed Greens Salad – A mix of arugula, radicchio and baby kale is tossed with a simple lemon Dijon vinaigrette and topped with crispy prosciutto and fresh shaved parmesan.
- Fennel and Orange Salad – a bright and citrusy winter salad full of flavor, and is so easy to make!
- Basic Green Salad – our go-to easy green salad is a combination of romaine and mixed greens or baby spinach with shredded carrot, chopped bell pepper and cucumber, and fresh tomato.
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.
Try these Mini Chicken Pot Pies!
Next time you’re looking for a dinner recipe that feels like classic comfort food, give these mini pot pies a try!
Did you love the twist on regular chicken pot pie? Leave a comment below and give it a review for others to see what you thought!
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see your photo of this recipe!
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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Have you ever made mini pot pies?
Mini Chicken Pot Pies
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
- 1 Cooked Whole Chicken (approx 3 ½ lbs in size)
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
- 1 tablespoon concentrated chicken base, such as Better than Bouillon
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
For Pot Pie Crusts:
- Prepare according to recipe instructions. Alternatively, use store bought pie crusts if preferred.
Prepping the Chicken:
- Roast a whole chicken or use a store bough rotisserie chicken. Remove meat from the carcass and cut into bite sized cubes.
- Transfer the cut chicken to a large mixing bowl. Set aside.
Cooking the Vegetables
- Add olive oil to a heavy bottom cast iron pot or large skillet. Warm over medium heat.
- Add the onion to the oil and saute until tender and transluscent, about 3 - 5 minutes. Then, add the garlic and saute for 2 minutes more.
- Add the mushrooms to the onion and garlic mixture, sauteing for 4 minutes.
- Next, add the carrots, celery, and bell pepper to the cooking vegetables. Continue to saute for about 4 - 5 more minutes.
- Remove the vegetables from heat and transfer them to the bowl with the chicken. Stir in the green onions, sun-dried tomatoes, rosemary, and black pepper. Set aside.
- Add to bowl with chicken; mix in green onion, sun-dried tomatoes, rosemary, and pepper.
Making the Sauce
- Melt butter over medium heat in the same pan that was used to cook the vegetables. Then, whisk the flour in, cooking for 2 minutes.
- Slowly whisk the chicken broth into the flour and butter mixture. Then, repeat with the milk. Stir in chicken base.
- Bring the broth and milk mixture to a boil over medium heat. Season, to taste, with salt and pepper if desired.
- Transfer the chicken and vegetable mixture to the pot pie filling sauce, stirring so the ingredients are evenly distributed and coated.
Assembling the Pot Pies
- Divide the dough into 12 equal pieces. Roll out pieces to 7-inch circles on a floured surface.
- Line 6 mini pie plates each with one of the pie crust rounds.
- Then, divide the filling between the pie plates.
- Cover each dish with 1 dough circle, pressing the overhang to the sides of the dish to adhere with the bottom crust. Then, crimp the edges. Alternatively, you may cut the pie crust for the tops into 1/2-inch strips to form a lattice top.
- Cover and chill. Pies may be assembled 1 day in advance.
Baking the Mini Pot Pies
- Heat the oven to 350°F.
- While the oven preheats, prepare the egg wash by whisking the egg and milk together.
- Brush the tops of each pie with the egg wash using a silicone pastry brush.
- Poke 3 slits with a knife in the tops so steam can escape (unnecessary if you opt to cover the pies with a lattice design).
- Transfer the pie plates to a large baking sheet and place it on the middle rack in the oven.
- Bake pot pies until the crusts are golden and the filling is hot and bubbly. Approximately 30 - 45 minutes.
- Let cool 5 - 10 minutes before serving.
Notes
baking dish or pie plates should have approximately a 2 cup capacity.
adapted from Bon Appétit
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Nutrition Information:
Yield: 8 Serving Size: 1Amount 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.
Rachel @ Bakerita says
These look so good.
I love chicken pot pie…best comfort food there is! I’ll definitely be making this soon.
Cooking Rookie says
What a wonderful pie and the pic is beautiful! Congrats to the lucky winner :-), and Happy New Year to you, Katie!
Bethany says
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 says
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
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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 says
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.
Tickled Red says
The boys will have fun making these over break. Healthy and delicious 😀
Kristen M. says
I was just looking at the pie maker on a cooking website and wondering if it was worth the hype. My 8 year old seemed to think so! I can’t take any credit for my favorite apple pie recipe. It’s taken from the following site:
http://allrecipes.com/recipe/apple-pie-by-grandma-ople/detail.aspx
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored and sliced
Preheat oven to 425 degrees F (220 degrees C).
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
amy @ uTryIt says
What a wonderful prize for the Holiday Recipe Exchange party! 🙂 I linked up my Mini Egg Custard Pies and Spinach- Brie and Prosciutto Tart with Pecan Crust. One sweet and one savory.
Blog is the New Black says
One of my favorite comfort foods- looks wonderful!