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Mini Chicken Pot Pie

Course Main Course
Cuisine American
Keyword Mini Chicken Pot Pie
Servings 6 pies


  • 2 15 ounce pie crust 2 should come in one package
  • 1-3 cups chicken see notes
  • 1/4 cup butter
  • 1/3 cup flour
  • 1/3 cup chopped onion
  • 2 cloves garlic minced
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 2 cups mixed vegetables


  1. Preheat oven to 425 degrees

  2. Spray non stick spray in the bottom of pie pan or ramekins. Divide the pie crust and place the crust into 6 ramekins. If you are making a whole pie place one pie crust in 9 inch pie pan.

  3. In medium sauce pan, melt butter over medium heat. Add onion and garlic, cook until tender, about 2 minutes. 

  4. Stir in flour, salt and pepper. Cook stirring constantly, until mixture is bubbly, remove from heat.

  5. Stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

  6. Stir in chicken and vegetables and remove from heat.

  7. Spoon chicken filling over the crust and place pie crust over the filling.  Flute edges and cut 3 slits on the top layer of the pie crust. If using a pie pan cut slits in several places all over the pie. 

  8. Bake at 425 degrees for 25 - 30 minutes or until the crust is golden brown.

Recipe Notes

You can use any type of chicken you want.  I usually use a rotisserie chicken.