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–+ servings
3 mini chicken pot pies in round white ramekins with a stainless steel spoon on a grey cloth surface
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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.
Course Main Dish
Cuisine American
Keyword chicken, chicken pot pie, pot pie
Dietary Needs Egg-Free, Nut-Free
Meat Chicken/Turkey
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8
Calories 252kcal
Author Stephanie Lynch

Equipment

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

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

Nutrition

Serving: 1g | Calories: 252kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 397mg | Potassium: 264mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6649IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg