Forgo the large pot pie and make individual mini chicken pot pies in ramekins. This helps keep portions in control as you enjoy dinner.Jump to Recipe
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.
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. This will help to thicken the sauce.
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.
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.
Originally Published On: October 12, 2020
Mini Chicken Pot Pies
- 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)
- 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
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
26 thoughts on “Mini Chicken Pot Pies”
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.
Oh that sounds amazing! I love making comfort food like this but it would be nice to buy it sometimes, too.
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!
Definitely great for fall! So warm and comforting 🙂
Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Oh I’m so glad to hear how much you liked the recipe!
We are always looking for new recipes. These mini chicken pot pies are going to be perfect for my daughter this fall. She loves chicken pot pie but we don’t always have the time to make the large pan.
Sounds like it’s a great one for you to make, then! You can cook up a few of them and save for when she wants one.
We love making chicken pie. It is my sons favourite and making little individual ones is so cool!
The individual ones are great because you can serve them up as needed and save the others for later!
I absolutely love chicken pie, I have never made pot pies like this in smaller dishes, what a great idea. I will have to try this
The mini ones were great to have individual servings.
I love that they are individually sized. These are perfect for weekend brunch too.
That’s a great idea! I hadn’t thought about them for anything except dinner.
Chicken pot pies are the perfect comfort food for those chilly autumn days. I really like the idea of making mini pot pies instead of the big one.
Comfort food in the cooler months is perfect!
Those chicken pies look so yummy. I will have to make some soon!
They are delicious, I hope you enjoy it 🙂
These sound really lovely! I love chicken pot pies and mini-versions are great.
The minis are perfect to have just the right serving size each.
Um, these are the cutest little meals I’ve ever seen. This would be so fun to make for a family dinner. Love the idea!
My boys will be more likely to eat something if it’s small and they can have their own, so it worked well for us!
This recipe is a must try! We love chicken pot pie but usually do the big dish. This works perfect. My daughter absolutely loves CPP so I will definitely be making her own from now on.
I like the individual servings because they are a bit easier to manage and you know you get your shares worth of all the goodness 🙂
This looks so good, my girls will love it! I look forward to making it!
Thanks, Lavanda! I hope they enjoy it as much as we did.