Mini Chicken Pot Pies are classic comfort food, and individual pot pies are even more fun to serve than slices of pot pie. These pies have a homemade creamy sauce and buttery top crust, so they are extra yummy!

HOMEMADE MINI CHICKEN POT PIES

Chicken pot pie has got to be the ultimate comfort food. It’s definitely not low in calories, so if I’m going to eat it, I want it to taste fantastic!

With both homemade crust and a made from scratch sauce, this version is worth the splurge. And of course eating mini pies out of your own little casserole dish is extra fun!

If you need to take a shortcut, you can of course use either a store bought crust, or use canned soup as the base for your filling.

How to make mini chicken pot pies with pie crust

Homemade pie crust – Combine flour, salt, and sugar in a food processor. Pulse in the cubed butter until it’s about the size of peas. Add just enough ice water that the dough will stick together. Wrap it in plastic wrap and chill.
Vegetables – Combine water, salt, carrots, potatoes, celery, and minced onion in a medium saucepan. Bring to a boil, then simmer until the vegetables are tender. Drain off the liquid and add enough water to make a full cup. Set the veggies aside.
Sauce – Melt the butter in a large pot or large skillet. Add the flour and whisk for a minute. Whisk in the vegetable cooking water, milk, and chicken base. Continue cooking and stirring until thick and bubbly. Stir in the seasonings, cooked vegetables, chicken, peas, and corn. Heat through.
Roll dough – Heat oven to 400°. On a lightly floured surface, roll out the pie dough. Use a round cookie cutter to cut a small circle that will overhang the edges of the ramekin by 1/2″. My ramekins are 4 inches across, so I cut 5 inch circles.
Assemble – Divide the filling between large ramekins that have been sprayed with cooking spray. Top each with a piece of dough. Roll in the edges and crimp. Cut slits in the top of the crust.
Bake – Place the mini pies on a foil lined baking sheet. Bake at 400° for 25-30 minutes, or until the crust is golden brown. I like to place mine on an upper rack so the crust browns faster.

Leftover chicken pot pie can be wrapped tightly or stored in an airtight container in the refrigerator for 3-4 days.

MEAL PREP:

Both the filling and the pie crust can be made a day or two ahead of time and stored in the refrigerator. You can even roll out and cut the crust into circles. Then layer them with waxed paper and wrap them in plastic wrap.

Another option is to assemble the pies and wrap them tightly with plastic wrap, then place them in the refrigerator. Let the unbaked pies sit at room temperature for 20-30 minutes before baking. You may want to reduce the oven heat so the filling has time to heat up before the crust gets too dark.

PRO TIPS:

Using rotisserie chicken is a huge time saver for this recipe. I always keep frozen shredded chicken in the freezer for meals like this.
The sauce tends to bubble over, so line your cookie sheet with foil for easy clean-up.

VARIATIONS:

Need a quicker option? Use store-bought pie crust and a can of cream of chicken soup with milk or cream for the filling.
You can use puff pastry, crescent roll dough, or even biscuit dough in place of the pie crust if you prefer.
Use any veggies your family likes. I’ve subbed the peas for green beans, and also just used mixed vegetables.
For an extra rich filling, you can use heavy cream in place of the milk, or stir in some sour cream.

Can I make mini pot pies in a muffin tin?

Yes, you can use a muffin pan instead of ramekins. My ramekins hold 10 ounces, but a muffin cup only holds 2-3 ounces, so you will have enough filling for 20-30 muffin pot pies. You will need to double the crust. In order to pop the pies out, you will need to press the crust into the cups rather than putting it on top. They should only need to bake for about 20 minutes.

MORE EASY RECIPES USING ROTISSERIE CHICKEN:

Yield: 6 servings

Mini Chicken Pot Pie Recipe

These individual pot pies are so fun to serve! They only have a top crust, so not only are they easier to make, they are healthier than double crust pot pie.

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 (Save the liquid left after you cook the veggies.)
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 (more or less, to taste)

Instructions

For crust: Pulse the flour, salt, and sugar in a food processor. Add the cubed butter and pulse a few times, until the butter is about the size of small peas. Add the ice water and pulse just until the dough comes together, adding additional water if needed.
Press the dough into a disk, wrap in plastic wrap, and chill while you make the filling.
For filling: Place the water, salt, carrots, potatoes, celery, and minced onion in a medium saucepan. Bring to a boil and simmer until the vegetables are tender. Drain - save the liquid and add enough water to make a full cup.
While the veggies are cooking, make the sauce. In a large pot, melt the butter over medium heat. Add the flour; whisk and cook for 1 minute. Gradually whisk in the water, chicken base, and milk. Bring to a boil, whisking until thick and bubbly.
Stir in the pepper, garlic powder, chicken, peas, and corn. Heat through. Taste and add salt as needed.
Preheat your oven to 400 degrees. Spray 6 10-ounce ramekins with cooking spray. Divide the filling between the cups.
Sprinkle your work surface with a bit of flour. Roll the dough out to a rectangle about 14x12". Cut circles that are about 1/2 inch larger than the tops of your ramekins.
Place a circle of dough on top of each cup. Roll in the edges of the dough and crimp it. Cut slits in the top of the pie crust.
Place the ramekins on a cookie sheet. (For easy cleanup, line it with aluminum foil first.) Bake on an upper oven rack at 400° for 25-30 minutes, or until the crust is golden brown.

Notes

-You can use a cup of chicken broth if you don't have the chicken base.
-If you want a bottom crust, double the pie crust recipe.

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