Mini Chicken Pot Pies are a cozy classic—served individually they’re even more fun than slicing a whole pie. These use a homemade creamy sauce and a buttery top crust for an extra-delicious meal.
HOMEMADE MINI CHICKEN POT PIES
Chicken pot pie is the ultimate comfort food. It’s rich and satisfying, so when you make it from scratch — both crust and filling — it’s worth every minute. Making mini individual pies is fun and makes portioning simple.
If you want shortcuts, use store-bought crust or canned cream soup for the filling, but a homemade crust and scratch sauce give the best texture and flavor.
How to make mini chicken pot pies with pie crust
- Homemade pie crust – Combine flour, salt, and sugar in a food processor. Pulse in cubed cold butter until pieces are pea-sized. Add ice water, a tablespoon at a time, just until the dough comes together. Form into a disk, wrap, and chill.
- Vegetables – Place water, salt, diced carrots, potatoes, celery, and minced onion in a saucepan. Bring to a boil, then simmer until tender. Drain the vegetables, reserve the cooking liquid, and add water as needed to make 1 cup. Set vegetables aside.
- Sauce – In a large pot, melt the butter over medium heat. Whisk in the flour and cook about one minute. Gradually whisk in the reserved vegetable cooking liquid, milk, and chicken base (or bouillon), stirring until the sauce thickens and bubbles. Season with pepper and garlic powder, then stir in the cooked vegetables, shredded chicken, peas, and corn. Heat through.
- Roll dough – Preheat oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough to about a 14×12″ rectangle (or thin enough to cut circles). Use a round cutter to cut circles that overhang your ramekins by about 1/2″. For 4″ ramekins, cut roughly 5″ circles.
- Assemble – Spray 6 large (10 oz) ramekins with cooking spray. Divide the filling evenly among them. Place a dough circle on top of each ramekin, tuck and crimp the edges, and cut a few slits in each top for steam to escape.
- Bake – Arrange the ramekins on a foil-lined baking sheet and bake at 400°F for 25–30 minutes, or until the crust is golden brown. Placing them on an upper rack helps the tops brown more quickly.
Store leftovers tightly wrapped or in an airtight container in the refrigerator for 3–4 days.
MEAL PREP
You can make both the filling and the crust a day or two ahead. Roll the dough, cut the circles, layer them with waxed paper, and wrap them. You can also assemble the pies, wrap them, and refrigerate unbaked. Let them sit at room temperature 20–30 minutes before baking; you may lower the oven temperature slightly so the filling heats through without the crust over-browning.
PRO TIPS
- Rotisserie chicken saves time and adds flavor; frozen shredded chicken works well too.
- The filling can bubble and leak while baking, so line your baking sheet with foil for easy cleanup.
VARIATIONS
- For a faster version, use store-bought pie crust and a can of cream of chicken soup thinned with milk or cream.
- Swap pie crust for puff pastry, crescent dough, or biscuit dough.
- Use your family’s favorite vegetables — peas, green beans, or mixed vegetables all work.
- For a richer filling, use heavy cream instead of milk or stir in a spoonful of sour cream.
Can I make mini pot pies in a muffin tin?
Yes. Because a muffin cup holds only 2–3 ounces, you’ll get about 20–30 mini pies from this filling and should double the crust recipe. Press crust into the cups (rather than topping) and bake about 20 minutes until golden.
MORE EASY RECIPES USING ROTISSERIE CHICKEN
- Cheesy Chicken Spaghetti
- Chicken Fajita Quesadilla
- Crack Chicken Casserole
- Chicken ala King
- Baked Chicken Flautas
- Chicken Haystacks
- Pesto Chicken Pizza
- Chicken and Biscuit Casserole
Mini Chicken Pot Pie Recipe
Ingredients
Crust:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp sugar
- 1/2 cup cold butter, cut into cubes
- 4 Tbsp ice water (more or less)
Filling:
- 1 cup water (reserve vegetable cooking liquid)
- 1/2 tsp salt
- 1 cup diced carrot (about 2 large carrots)
- 1 1/2 cups diced potatoes (1 large potato)
- 1 1/2 cups diced celery (2 stalks)
- 1 Tbsp dried minced onion
- 1/4 cup salted butter
- 6 Tbsp flour
- 1 3/4 cups milk
- 1 Tbsp chicken base or bouillon
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 4 cups shredded chicken breast
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 tsp salt, to taste
Instructions
- For the crust: Pulse flour, salt, and sugar in a food processor. Add cubed butter and pulse until pea-sized. Add ice water and pulse until dough forms. Press into a disk, wrap, and chill.
- For the filling: Place water, salt, carrots, potatoes, celery, and minced onion in a saucepan. Bring to a boil, then simmer until vegetables are tender. Drain, reserve the liquid, and add water to make 1 cup total.
- Make the sauce: Melt butter in a large pot over medium heat. Whisk in the flour and cook 1 minute. Gradually whisk in the reserved vegetable liquid, chicken base, and milk. Bring to a boil, stirring until thick and bubbly.
- Stir in pepper, garlic powder, shredded chicken, peas, and corn. Heat through and adjust salt to taste.
- Preheat oven to 400°F. Spray six 10-oz ramekins with cooking spray and divide the filling between them.
- On a lightly floured surface, roll the chilled dough and cut circles about 1/2″ larger than the ramekin tops. Place a circle on each ramekin, tuck and crimp the edges, and cut slits in the tops.
- Place ramekins on a foil-lined baking sheet and bake on an upper rack at 400°F for 25–30 minutes, until the crust is golden brown.
Notes
- You can use chicken broth instead of chicken base.
- Double the crust recipe if you want a bottom crust as well.
Nutrition (per serving)
Calories: 608 kcal | Carbs: 48 g | Protein: 32 g | Fat: 32 g
With tender chicken, a creamy filling, and a flaky top crust, these mini chicken pot pies are a family-friendly comfort meal everyone will enjoy.