Mini Chicken Pot Pies: Classic Comfort in Individual Servings

If you love comforting, easy meals, this Mini Chicken Pot Pie recipe is for you. Flaky pie crust surrounds tender chicken, mixed vegetables, and a creamy savory sauce. These individual pies are full of homemade flavor and bake up golden and warm — a family-friendly dinner that kids and adults adore.

Close up shot of a mini chicken pot pie, with some missing. — Mini Chicken Pot Pie Recipe

These single-serve pot pies are ideal for meal prep, a quick weeknight supper, or a creative way to use holiday leftovers. With simple ingredients and big comfort-food taste, this is a recipe you’ll keep making.

What makes this recipe so yummy

These mini chicken pot pies balance creamy filling, tender chicken, and a crisp, buttery crust. The filling combines diced chicken, sweet peas and carrots in a rich, savory gravy, while the individual crusts bake flaky and golden on top.

Each bite delivers classic comfort-food flavor in a fun, ramekin-sized portion. They’re straightforward to make and a hit with every age group.

Groceries you’ll need: Ingredients

Overhead shot of ingredients needed to make a mini chicken pot pie recipe.

See the recipe card below for exact quantities.

Recipe walkthrough: Instructions

This is a step-by-step overview. For the full recipe card with quantities and times, see the recipe below.

A large mixing bowl with flour and a whisk. — **Step 1:** Prepare the pie crust dough following your chosen recipe or use refrigerated crusts.

A grater with a stick of butter, being grated into a bowl of flour. — **Step 2:** If making crust from scratch, incorporate cold butter into the flour until pea-sized pieces remain, then add iced water until dough forms.

A little iced water being added to a flour mixture. — **Step 3:** Form the dough, divide into two discs, wrap and refrigerate for at least 2 hours.

Two discs of dough wrapped in plastic wrap. — **Step 4:** Chilling the dough keeps the crust flaky and easier to handle.

A large heavy skillet with butter, onions, carrots and celery. — **Step 5:** While dough chills, melt butter in a large heavy skillet over medium-high heat. Add diced onions, carrots and celery and cook about 5 minutes until softened.

Flour added to a large heavy skillet with carrots, onions and celery. — **Step 6:** Stir in flour and cook another 2–3 minutes to remove the raw flour taste.

Chicken broth being poured into a heavy bottomed skillet. — **Step 7:** Slowly whisk in chicken broth until smooth, then bring the mixture to a gentle simmer.

A large skillet with a gravy, chopped chicken and seasonings added. — **Step 8:** Add chopped cooked chicken and seasonings (Dijon, parsley, thyme, salt and pepper). Simmer briefly to meld flavors.

Peas and sour cream added to a chicken pot pie filling. — **Step 9:** Stir in sour cream and frozen peas, simmer about 5 minutes, then remove from heat and let the filling cool slightly. Preheat oven to 425°F.

Four ramekin dishes with dough pressed into them. — **Step 10:** Roll one disc of chilled dough to 1/8″ thickness. Cut circles slightly larger than your ramekins and press into each dish with a bit of overhang.

Chicken pot pie filling spooned into small individual mini pies. — **Step 11:** Spoon the cooled filling into each lined ramekin.

Top crusts added to mini chicken pot pies. — **Step 12:** Cut tops from the second dough disc, cover each ramekin, and crimp the edges to seal.

Mini chicken pot pies being brushed with egg. — **Step 13:** Brush the tops with beaten egg for a glossy, golden finish.

Mini Chicken Pot Pies, having slits cut into the top with a knife. — **Step 14:** Cut vents in each top crust. Bake at 425°F for 10 minutes, then reduce heat to 350°F and bake an additional 30 minutes until crust is golden and filling bubbles. Let rest 10 minutes before serving.

Hint: If you don’t have ramekins, use a muffin tin and adjust dough circles to fit.

Recipe variations and substitute ideas

Here are a few easy substitutions and variations to try:

Veggies — Swap in corn, green beans, bell peppers, or mixed frozen vegetables based on preference or what you have on hand.
Chicken — Use leftover roasted chicken, shredded cooked chicken, or canned chicken in a pinch.
Crust — Use refrigerated pie crusts to save time if you don’t want to make dough from scratch.

Recipe troubleshooting

Common issues and how to fix them:

Soggy crust — Ensure the filling is thick before assembly. If it’s too runny, simmer a bit longer to reduce and thicken.
Crust won’t hold — Keep dough cold and handle it gently. Crimp the edges tightly and be sure to cut vents so steam can escape during baking.

Overhead picture of four mini chicken pot pies.

Necessary gear: equipment

Basic kitchen tools are all you need: mixing bowls, a rolling pin, a large heavy skillet for the filling, and ramekins (about 8 oz) or a muffin tin for baking. A baking sheet under the ramekins helps catch any spills.

How to store leftovers

Cover each leftover pie with plastic wrap or foil and refrigerate up to 3 days. To reheat, bring pies to room temperature for about 30 minutes, then bake at 350°F for 10–15 minutes until warmed through.

Mel’s kitchen notes

Placing pies on a baking sheet prevents accidental spills while baking.

Close up of a mini chicken pot pie, made in a ramekin dish.

About The Author

Melanie Cagle

Melanie is a food photographer and home cook who shares tested recipes and tutorials. Her work has appeared on various outlets and she recently appeared on Food Network’s “100 Cooks”.

If you’ve tried this Mini Chicken Pot Pie Recipe, let us know in the comments how it turned out — we love hearing from readers!

If you enjoyed the recipe, please rate it.

A square image of mini chicken pot pies.

Mini Chicken Pot Pie Recipe

Tender pieces of chicken, soft vegetables and a flaky butter crust make these individual pies small servings of comfort food heaven.

Prep Time1 hr 30 mins

Cook Time40 mins

Total Time2 hrs 10 mins

Servings: 5 Pies

Cuisine: American, Southern Food

Author: Melanie Cagle

Ingredients

Pie Crust

2 Pie crusts (homemade or refrigerated)

Chicken Pot Pie Filling

½ cup unsalted butter
1 sweet onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
½ cup all-purpose flour
3 cups chicken broth
2 teaspoons Dijon mustard
1 teaspoon dried parsley
1 teaspoon fresh thyme
1 teaspoon salt
½ teaspoon black pepper
1 cup frozen peas
2 cups cooked rotisserie chicken, chopped
½ cup sour cream
1 egg, beaten (for egg wash)

Instructions

Prepare pie crust as directed and chill dough.
Melt butter in a large heavy skillet over medium-high heat. Add diced onions, carrots and celery and cook about 5 minutes until softened.
Stir in flour and cook 2–3 minutes more.
Gradually whisk in chicken broth, bring to a simmer until the sauce thickens.
Add Dijon, parsley, thyme, salt and pepper, then stir in the chopped chicken. Simmer briefly.
Stir in sour cream and frozen peas, simmer for 5 minutes, then remove from heat and cool slightly. Preheat oven to 425°F.
Roll one chilled dough disc to 1/8″ thick. Cut circles slightly larger than your ramekins and press into each dish with some overhang.
Fill each lined ramekin with the chicken mixture.
Cut tops from the second dough disc, cover each pie, crimp the edges to seal, brush with beaten egg and cut vents in the tops.
Bake at 425°F for 10 minutes, then reduce oven to 350°F and bake an additional 30 minutes until golden and bubbling.
Remove from oven and let rest 10 minutes before serving.

Nutrition

Serving: 1pie
| Calories: 766kcal

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