My Mini Chicken Pot Pie Recipe is an easy weeknight meal you can make ahead!
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Mini Chicken Pot Pies are so easy to make, and they only take a few simple ingredients that you may already have handy! You don’t need a lot of time to whip up this easy dinner for your family, and you can even freeze some for quick, easy meals later when you need it.
These delicious Mini Chicken Pot Pies are excellent comfort food and are the right combination of vegetables, chicken, and flaky crust that you will end up with a mouthwatering meal in just minutes! The best part about this recipe is that you can easily customize them for picky eaters and make them ahead of time for the freezer if you need to.
This recipe is a simplified version of my Mom’s Chicken Pot Pie - a family recipe that she's been making for more than 30 years now.
Shopping List
- Olive oil
- Onion
- Celery
- Sweet potato
- Carrots
- Fresh thyme
- Flour
- Chicken broth
- Milk
- Rotisserie chicken
- Salt
- Puff pastry
How to Make Mini Chicken Pot Pies
- Preheat the oven to 425 F
- Heat the oil in a large stockpot
- Add the vegetables and thyme
- Cook, stirring occasionally, for about 8-10 minutes
- Stir in the flour to coat the vegetables
- Add the chicken broth and milk and bring to a boil, stirring constantly, for one minute
- Remove from the heat and stir in the chicken and salt, letting it cool for about 20 minutes
- Roll out the puff pastry until it has doubled in size
- Cut the puff pastry into rounds to fit the top of your ramekins
- Place ramekins on a baking sheet and fill
- Top each with one of the puff pastry rounds
- Bake for about 15-18 minutes
- Garnish with thyme
If you love individual meals like these mini chicken pot pies, you might also like to try my Easy Shepherd’s Pie Recipe.
Similar Recipes
If you like this recipe, be sure to check out our Creamy Chicken Pot Pie Casserole topped with flaky biscuits and loaded with lots of veggies in a creamy cheesy sauce. It's ready in under an hour!
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Mini Chicken Pot Pie Recipe
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Equipment
- Ramekins
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 stalks celery chopped
- 1 sweet potato peeled and cubed
- 2 carrots chopped
- 2 teaspoon fresh thyme chopped
- ⅓ cup flour
- 1 ¼ cup chicken broth
- ½ cup milk
- 8 oz rotisserie chicken shredded
- ½ teaspoon salt
- 1 sheet puff pastry thawed
Instructions
- Preheat the oven to 425F
- Heat the oil in a large stockpot over medium-high heat
- Add the onion, celery, sweet potato, carrot, and thyme
- Cook, stirring occasionally, for about 8-10 minutes, until the sweet potato softens
- Stir in the flour to coat the vegetables
- Add the chicken broth and milk and bring to a boil, stirring constantly, for one minute
- Remove from the heat and stir in the chicken and salt, letting it cool for about 20 minutes
- Meanwhile, roll out the puff pastry until it has doubled in size
- Cut the puff pastry into rounds to fit the top of your ramekins
- Place ramekins on a baking sheet and fill with the chicken mixture
- Top each with one of the puff pastry rounds
- Bake for about 15-18 minutes, until the puff pastry is golden brown
- Garnish with thyme
Notes
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Lola Osinkolu | Chef Lola's Kitchen says
Saving it for busy week-night dinners!
Ang Paris says
Thank so much for your note - enjoy! 🙂