3 mini chicken pot pies in round white ramekins with a stainless steel spoon on a grey cloth surface (with logo overlay)

Mini Chicken Pot Pies

Forgo the large pot pie and make individual mini chicken pot pies in ramekins. This helps keep portions in control as you enjoy dinner.

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Chicken pot pies are a delicious way to incorporate a lot of veggies into a meal. The chicken also gives you some protein. And the sauce that everything is cooked in brings it all together with a biscuit topping.

Well, sometimes it’s easier to have them as small portions. Whether you want them ready to go right away, or you are using them as part of a larger meal, having individual servings has advantages.

I prefer having individual cups because it helps control portion size. I love anything like this (such as Chicken A La Gurnham and my Vegan Pot Pie) so I tend to overeat. By having it portioned out, I grab one and that’s my meal.

It also helps with leftovers, because you can save them as is and reheat just the right amount for yourself the next day.

Step by Step

Preheat the oven to 425F. Gather ingredients, making sure any vegetables are diced.

Ingredients for mini chicken pot pies in bowls and on cutting boards on a wooden surface

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.

Diced vegetables and seasonings in a large stockpot on a wooden surface

Stir in the flour to coat the vegetables. This will help to thicken the sauce.

Diced vegetables covered with flour in a large stockpot on a wooden surface

Add the chicken broth and milk and bring to a boil, stirring constantly, for one minute.

Diced vegetables in sauce in a large stockpot on a wooden surface

Remove from the heat and stir in the chicken and salt, letting it cool for about 20 minutes.

Diced vegetables and shredded chicken in a sauce in a large stockpot on a wooden surface

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.

Puff pastry circles on a bamboo board

Place ramekins on a baking sheet and fill with the chicken mixture.

Top each with one of the puff pastry rounds.

Chicken pot pie filling in round white ramekins covered with puff pastry rounds

Bake for about 15-18 minutes, until the puff pastry is golden brown. Garnish with thyme.

Mini chicken pot pies in round white ramekins with a stainless steel spoon scooping some vegetables out with two more mini chicken pot pies behind all on a grey placemat (vertical)

Leftovers

Cover the leftover mini chicken pot pies with either foil or plastic wrap and place in the refrigerator. These will stay good for up to 3 days. To reheat, place ramekins in the oven or toaster oven at 350F for about 5-10 minutes until warmed through.

Recipe

Originally Published On: October 12, 2020

3 mini chicken pot pies in round white ramekins with a stainless steel spoon on a grey cloth surface

Mini Chicken Pot Pies

Forgo the large pot pie and make individual mini chicken pot pies in ramekins. This helps keep portions in control as you enjoy dinner.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course: Main Dish
Cuisine: American
Keyword: chicken, chicken pot pie, pot pie
Servings: 8

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion (chopped)
  • 2 stalks celery (chopped)
  • 1 sweet potato (peeled and cubed)
  • 2 carrots (chopped)
  • 2 tsp fresh thyme (chopped)
  • 1/3 cup flour
  • 1 1/4 cup chicken broth
  • 1/2 cup milk
  • 8 oz rotisserie chicken (shredded)
  • 1/2 tsp salt
  • 1 sheet puff pastry (thawed)

Recommended Equipment

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
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Nutrition Facts
Mini Chicken Pot Pies
Amount Per Serving (1 g)
Calories 252 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Cholesterol 2mg1%
Sodium 397mg17%
Potassium 264mg8%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 6649IU133%
Vitamin C 6mg7%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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4 thoughts on “Mini Chicken Pot Pies”

  1. Melanie williams

    There is a lady near us based in the UK who sells her homemade chicken pies and lots of other flavours they really are super yummy. Nice comfort food.

  2. This would be such a fun idea for fall! I feel like its the perfect fall meal to make mealtime more fun. Plus I love chicken pot pie!

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