Holly in the PNW

The girl that can't sit still!

Mini Chicken Pot Pie

I’ve been making chicken pot pies for years so I wanted to share my recipe. I turned them into mini chicken pot pies for all the people that like single servings. You can also make this recipe as a whole pie too. Since I’m posting this right before thanksgiving it’s excellent with your left over turkey so make a turkey pot pie instead of chicken.

You can make your own pie crust or buy it from the store. It’s so much easier to buy it and it tastes just as good. I’ve made it both ways.  I like to use rotisserie chicken for my pot pies but you can use any type of chicken you want.

Since I’m usually cooking for one or two people I thought using the ramekins and having single servings was a better idea.  It’s great for reheating the next day as well.  Eating these mini chicken pot pies for a few days will not be a disappointment.

Bake the mini chicken pot pies and devour! It will be hot and steamy on the very first bite!

ENJOY!!!

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Mini Chicken Pot Pie

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

Ingredients

  • 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

Instructions

  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.