chicken pot pie mini recipe

Written ByJenny Smyth Posted on
chicken pot pie mini recipe
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The Best chicken pot pie mini recipe

I’ve always been a fan of chicken pot pie, and this mini recipe is a game-changer. It’s the perfect size for a quick weeknight dinner or a special occasion.

I love how it’s easy to make and customize with your favorite vegetables and seasonings. My kids devour these little pies in no time, and they’re even a great way to get them eating more veggies.

As a busy mom, I appreciate that this recipe is quick, easy, and can be made in large batches for future meals. The best part?

It’s surprisingly healthy, with lean chicken and a flaky crust made from whole wheat flour. Plus, it’s an excellent way to use up leftover vegetables and herbs from your garden.

My family loves when I serve these mini pies as an appetizer or main course for family gatherings, and they’re always a hit. Whether you’re serving them at home or taking them to a potluck, this chicken pot pie mini recipe is sure to impress.

With its rich flavors and satisfying textures, it’s the perfect comfort food for any occasion.

Mini Chicken Pot Pies

Mini Chicken Pot Pies

4.5 from 592 votes

These individual chicken pot pies feature a creamy filling of chicken and vegetables encased in a flaky, golden crust. Perfect for a comforting dinner or a make-ahead meal, they are both satisfying and easy to customize.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

2 cups cooked chicken, diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme

For the Crust

1 package (14.1 oz) refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)

👨‍🍳Directions

1Preheat the oven to 400°F.
2Place the four ramekins on a baking sheet to catch any drips during baking.
3In a medium saucepan over medium heat, melt the butter.
4Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
5Gradually whisk in the chicken broth and milk.
6Continue cooking over medium heat, whisking frequently, until the sauce thickens and comes to a gentle simmer, about 5 minutes.
7Stir in the salt, pepper, thyme, diced chicken, and frozen vegetables.
8Remove from heat and set aside.
9Unroll the pie crusts on a lightly floured surface.
10Using a rolling pin, roll each crust slightly to even out the thickness.
11Cut each crust into four circles slightly larger than the tops of the ramekins.
12Divide the filling evenly among the four ramekins.
13Place a dough circle over each ramekin, pressing the edges firmly onto the rim to seal.
14Cut a few small slits in the top of each crust to allow steam to escape.
15Brush the tops of the crusts with the beaten egg.
16Bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.
17Let cool for 5 minutes before serving.

🔧Equipment

4 (10-ounce) ramekins or oven-safe bowls
Baking sheet
Medium saucepan
Whisk
Rolling pin
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 26g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 18g

📝Notes

For a shortcut, use leftover rotisserie chicken. You can also substitute puff pastry for the pie crust for a different texture.

Watch Video Of How Mini Chicken Pot Pies Works

To store leftovers, let the mini pies cool completely, then wrap each one tightly in plastic wrap or foil and keep them in the refrigerator for up to 4 days. For reheating, place them on a baking sheet in a 350 degree oven for about 10 to 15 minutes until the crust is crisp and the filling is hot.

You can also reheat them in the microwave for a quicker option, but the crust will be softer. These mini chicken pot pies are perfect for family gatherings because they are easy to serve and everyone gets their own.

I like to serve them with a simple side salad or a bowl of soup for a complete meal. They also work great for parties or holiday dinners when you want something comforting and handheld.

Make a batch for your next get together, and I promise they will disappear fast.

❓ Frequently Asked Questions About Mini Chicken Pot Pies

Q: What is the origin of chicken pot pie?

Chicken pot pie has its roots in medieval Europe, where cooks would fill pastry pockets with meat, vegetables, and gravy.

Q: How do I customize the filling with my favorite vegetables?

You can use any combination of chopped vegetables you like, such as carrots, peas, onions, and mushrooms.

Q: Can I make this recipe ahead of time?

Yes, you can assemble the pies and freeze them for up to 2 months or store them in the fridge for up to 3 days.

Q: What is the best way to reheat these mini pies?

You can bake them at 350°F (180°C) for 15-20 minutes or microwave them for 20-30 seconds until warm through.

Q: Are these mini pies gluten-free?

No, this recipe uses whole wheat flour in the crust. If you need a gluten-free option, you can substitute it with gluten-free flour or use a pre-made gluten-free crust.

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