Easy to Make Mini Chicken Pot Pies

Chicken Pot Pies are classic comfort food! When I was a little girl, I actually liked the frozen kind. Mom rarely indulged us when it came to frozen pot pies from the grocery store. She was a firm believer in cooking from scratch. When I grew up, I realized it was easy to make Chicken Pot Pies and the homemade version tastes better too!

Mini Chicken Pot Pies

Most of my family likes dark meat chicken better than white meat so I use boneless, skinless chicken thighs to make Chicken Pot Pies. If you prefer white meat, go ahead and use the traditional chicken breasts. It’s all good.

When it comes to Chicken Pot Pies, I like to make the mini version because they are just plain cute. Plus, my family loves it when they get their own pot pie. And, it gives me a chance to pull out my adorable little Staub Mini Cocotte Set. These are made in France and are so pretty. You can also use ramekins.

Helpful Hint: I like a bottom and top crust, so I use the boxed refrigerated pie crust for these pies. Two crusts are in each box, but we will only be using one of the crusts today.

Pie Crusts for Chicken Pot Pies

Mini Chicken Pot Pies

Saute onions and carrots in two tablespoons butter for five minutes.

First Step - Mini Chicken Pot Pies

Stir in shredded chicken, frozen peas, and flour.

Add chicken to to make Chicken Pot Pies

Add chicken broth and whisk 3-5 minutes or until thickened. Stir in pepper, salt, and dried thyme.

Add chicken broth - Chicken Pot Pies

Note: Sometimes I stir in chopped, hard-boiled eggs once the chicken mixture is thickened.

Using a round biscuit cutter, cut 8 rounds from the refrigerated pie crust. Place a round of pie crust into each of 4 ramekins.

How to Make Chicken Pot Pies

Spoon chicken mixture into the ramekins. Top with the remaining rounds of pie crust.

Chicken Pot Pies

Brush the top crusts with remaining butter. Place on a cookie sheet and bake for 20 minutes or until golden brown.

How to Make Mini Chicken Pot Pies

Mini Chicken Pot Pies

Mini Chicken Pot Pies

Ingredients

  • 1/2 onion, diced
  • 2 carrots, thinly sliced
  • 3 Tablespoons butter, melted and divided
  • 2 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 2 Tablespoons flour
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 package refrigerated pie crust

Instructions

  1. Heat oven to 350º F.
  2. In pan over medium heat, sauté onions and carrots in 2 Tablespoons butter for 5 minutes. Stir in next 3 ingredients. Add stock and whisk 2-3 minutes or until thickened. Stir in seasonings.
  3. Cut 8 rounds of pie crust with a round biscuit or cookie cutter approximately the size of your ramekins. Place 4 rounds in the bottom of the ramekins. Divide the chicken mixture evenly among the 4 ramekins.
  4. Top with remaining pie crust rounds.
  5. Place ramekins on a baking sheet and bake for 20 minutes or until golden brown.

Homemade Chicken Pot Pies

Have you ever made homemade Chicken Pot Pies?

About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!

Comments

  1. Chicken pot pie is one my favorite things in life. I think these mini ones are perfect, too! Just the right size.

  2. I usually make one big pot pie to feed the family. I would totally make individual ones if I had these cute little pots to make them in.

  3. Talk about a chicken pot pie that’s all about giving your comfort through the cold season. This recipe is a keeper and I can’t wait to try and make it.

  4. I admit, I’ve never made a homemade chicken pot pie. I always buy them already made. I need to try to make my own though. I’m sure it’ll taste so much better!

  5. Angelic Sinova says

    Those Mini Chicken Pot Pies look so adorable! I love chicken pot pies but I’ve never made them myself (my grandma’s are to die for!). I can’t wait to try this out.

  6. I love that these come in single serving sizes! It’s perfect for dinner parties and gatherings. It’s not difficult to make either. Such a good recipe to try!

  7. I love making chicken pot pies in my ramekins. Perfect portions every time. That refrigerated pie crust shortcut is the best timesaver ever.

  8. I think it’s the crust that intimidates me the most with pot pies. But you’ve made them so realistic and easy to make!

  9. This is a great idea! I like those little pots, and its neat that it cooks right inside them.

  10. Chicken pot pies are the perfect comfort food. I love that you made these in mini sizes. How adorable and delicious!!

  11. These Chicken Pot Pies look delicious! Love that I could make them ahead of time and pull them out to cook when we’re ready to eat them. I’m always on the lookout for recipes like that for busy weeknights.

  12. The chicken pot pies looks really cute, sumptuous and delicious. It would really make a great meal.

  13. Like you I also loved frozen chicken pot pies. I never tried to make my own. This is perfect for the cold temps. This is the perfect excuse to buy cute ramekins.

  14. I love a good pot pie! I really like the idea of making mini ones, I can let my picky eater kids put the veggies they like into them. Maybe then there would be less complaining at dinner!!! 🙂

  15. My Teen Guide says

    A family favorite! This is a great idea making them in single serve portions. I will make our chicken pot pie this way next time.

  16. Wow, what a great recipe idea! Chicken pot pies are a really great dinner.

  17. These really are easy to make. Thank you so much for letting us use this recipe!

  18. My older son loves chicken pot pies. When we was younger he wanted to eat them everyday!

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