Mini Chicken Pot Pie Recipe with Flaky Crust

Keep these mini chicken pot pies, filled with tender cubed chicken breasts, vegetables, herbs and a creamy gravy, on hand for a busy weeknight or a single-serving meal.

Chicken pot pie is a family favorite in our house. When I make a full-size pie it’s often more than we can finish, so I prefer to make individual mini pot pies. They freeze and reheat well, give everyone their own portion, and mean less waste. These are great to prepare ahead and have ready for busy weeknights.

Cook the Chicken and Reserve the Broth

You’ll need about 4–6 cups of diced, cooked chicken and roughly six cups of broth. The fastest method is to simmer four large chicken breasts in a stockpot covered with six to eight cups of water. Add a slice of carrot or a celery stalk if you like extra flavor, but it’s optional.

Bring the water to a boil, then lower the heat and simmer, covered, for about 20 minutes or until the chicken is cooked through. Remove the breasts and let them cool enough to handle, then chop or shred the meat. Strain and save the cooking liquid as chicken broth for the filling.

Make the Pie Crust Dough

For six mini pies baked in 3.5-inch, six-ounce ramekins you’ll need two pie crusts. If you use slightly larger mini pie plates, plan for three to four crusts instead. I usually keep several batches of homemade pie dough frozen and ready to use, but store-bought crusts work fine in a pinch.

My trick for a flaky crust is using high-fat butter and grating the cold butter on a box grater so it incorporates evenly. For this dough, grate ¾ cup cold butter and chill it while you mix 2 cups flour with 1 teaspoon salt in a large bowl. Work the grated butter into the flour until evenly distributed.

Keep a cup of ice water nearby and add it one tablespoon at a time until the dough just comes together. Form two disks, wrap tightly in plastic, and chill in the refrigerator for at least one hour. To freeze, wrap each disk in plastic and a layer of foil — dough will keep up to three months. Thaw in the refrigerator overnight before rolling.

Make the Pot Pie Filling

While the dough chills, prepare the filling. Melt ½ cup (1 stick) unsalted butter in a large pot over medium heat. Gradually whisk in ½ cup all-purpose flour to form a paste; cook 2–3 minutes to remove the raw flour taste.

Slowly whisk in four cups of the reserved chicken broth, stirring constantly to avoid lumps. Simmer for about 10 minutes until the sauce thickens, stirring frequently. Add more broth if the sauce becomes too thick.

Stir in three peeled and sliced carrots (about ½-inch rounds), a 12-ounce bag of frozen peas, and the cooked chicken. Season with ½ teaspoon garlic powder and salt and pepper to taste. Heat through until the vegetables are tender and the filling is cohesive.

Freezing the Filling

If you plan to freeze the filling, let it cool completely before transferring to freezer-safe containers or freezer bags. Leave about an inch of headspace for expansion. For bags, remove excess air, seal, lay flat and freeze. Thaw completely in the refrigerator before using; if the filling looks watery after thawing, warm it gently over low heat and stir until it thickens again, adding a little broth if needed.

Roll Out the Pie Crusts

Let the chilled or thawed dough sit at room temperature for about 15 minutes so it is pliable. On a lightly floured surface, roll each disk to roughly 1/8-inch thick and about 13 inches in diameter. Cut three 5-inch circles from each crust to yield six disks total.

Assemble and Bake the Mini Chicken Pot Pies

Preheat the oven to 350°F. Fill six 3.5-inch, six-ounce ramekins all the way to the rim with the filling—this helps support the crust so it won’t sink. Place a crust disk on top of each ramekin, fold any excess under, and flute the edges to seal. Cut a few small slits in the top of each crust to vent steam.

Brush the tops with an egg wash made from one large beaten egg mixed with one tablespoon water. Place the ramekins on a foil-lined baking sheet to catch any drips. Bake for about 1 hour and 10 minutes, until the crust is golden and the filling is bubbling. Let cool 15 minutes before serving.

Storing and Freezing the Pies

Leftover baked pies will keep refrigerated for up to four days. Wrap individually in foil or plastic and reheat at 350°F for about 20 minutes until heated through. For longer storage, freeze unbaked pies: omit the egg wash, freeze the assembled pies on a flat tray until solid, then wrap each in plastic and foil. Thaw in the refrigerator for about eight hours before adding the egg wash and baking.

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Mini Chicken Pot Pies

Individual pot pies filled with cubed chicken, carrots, peas and a creamy gravy — perfect for freezing and serving on busy nights.

Course: Entrees

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Rest time: 15 minutes

Servings: 6 people

Calories: 287 kcal

Ingredients

Pie Crust:

• ¾ cup cold butter or shortening
• 2 cups all-purpose flour
• 1 teaspoon salt
• 4–5 tablespoons ice water

Pot Pie Filling:

• 4 large chicken breasts
• 4–6 cups water to cook chicken
• 1 stick (½ cup) unsalted butter
• ½ cup all-purpose flour
• 3 carrots, peeled and sliced ½-inch thick
• 1 (12-ounce) bag frozen peas
• ½ teaspoon garlic powder
• Salt and freshly ground pepper to taste
• 1 large egg, lightly beaten
• 1 tablespoon water (for egg wash)

Instructions

Cook the chicken

1. Place the chicken breasts in a large stockpot and cover with six cups of cold water.
2. Bring to a boil, reduce heat to medium-low, cover, and simmer 20 minutes until cooked through.
3. Remove chicken, reserve the broth, and when cool enough, dice or shred the meat.

Make the crust

1. Grate cold butter with a box grater.
2. Combine flour and salt in a bowl, add grated butter, and mix until evenly distributed.
3. Add ice water one tablespoon at a time until the dough comes together.
4. Form two disks, wrap, and chill at least one hour. Roll to 1/8-inch thickness and cut six 5-inch circles.

Make the filling

1. Melt butter in a large pot over medium heat.
2. Stir in flour to form a paste; cook 2–3 minutes, stirring constantly.
3. Gradually whisk in four cups of chicken broth and simmer 10 minutes until thickened. Add more broth if needed.
4. Stir in carrots, frozen peas, garlic powder, and cooked chicken. Season with salt and pepper.

Bake the pies

1. Preheat oven to 350°F. Fill six ramekins to the top with filling.
2. Cover each with a crust disk, fold excess under, flute edges, and cut small slits for steam.
3. Brush with egg wash (egg + 1 tablespoon water). Place ramekins on a foil-lined baking sheet.
4. Bake 1 hour 10 minutes or until crust is golden and filling bubbles. Cool 15 minutes before serving.

Notes

Freezing the filling: Cool completely, transfer to freezer-safe containers or bags, leaving room for expansion. Freeze flat, then store upright.

Thaw the filling completely before using. If it separates or looks watery, heat gently over low and stir until it thickens, adding a little broth if needed.

Freezing unbaked pies: Assemble pies without egg wash, freeze solid on a tray, then wrap individually. Thaw in the refrigerator about eight hours, brush with egg wash, and bake as directed.

Nutrition

Serving: 1 mini pie |
Calories: 287 kcal |
Carbohydrates: 20 g |
Protein: 10 g |
Fat: 18 g