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By Taylor Stinson | 20 Comments | Posted: | Updated:
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These Super Easy Mini Chicken Pot Pies are a lighter version of your favourite comfort food in the cutest individual serving sizes!
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Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Yellow onion – white onion or shallots would also work here.
- Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
- Celery – use a bag of frozen veggies instead for easy meal prep.
- Carrots – parsnips or leeks would be good too.
- Salt & pepper – to taste.
- Thyme – oregano will provide a similar flavour.
- Dried sage – double up on the thyme or use rosemary instead.
- Flour – you could also use 2 tbsp. cornstarch to thicken the sauce.
- Chicken broth – vegetable broth is the best substitute here.
- Cooked chicken breasts – leftover chicken or shredded rotisserie chicken would work, or you can leave out the chicken entirely for a vegetarian option.
- Peas – swap out for another small veggie of your choice like corn.
- Puff pastry – use pre-made puff pastry or make your own from scratch. Mini pie crust shells would also be good!
How to make mini chicken pot pies
Step 1: Cook and shred the chicken.
Cook the chicken in boiling water until fully cooked. Let it cool, then shred.
Step 2: Make the filling.
Sauté the veggies in a large skillet until softened. Add the flour, sage and thyme, and mix well. Add the chicken broth and bring the mixture to a boil, letting it thicken.
Step 3: Stir in the chicken and peas.
Stir the chicken and peas, then remove from heat.
Step 4: Divide the filling amongst the ramekins.
Divide the filling evenly amongst four ramekins.
Step 5: Top with puff pastry.
Roll out the puff pastry dough and cut into thin slices with a pizza cutter. Top each ramekin with the slices.
Step 6: Bake and then serve!
Place the ramekins on a baking sheet or sheet pan and bake until the puff pastry is golden brown. Remove and serve!
Mini chicken pot pie tips & tricks
- Use leftover chicken: You can cook and shred the chicken a few days in advance, or even use leftover or rotisserie chicken to cut down on prep time.
- Serve with your fave sides: These pot pies would be delicious with a side salad, roasted vegetables, brussels sprouts or mashed potatoes.
- Top with puff pastry: Cut the puff pastry into slices and criss-cross them over the ramekins, or cover the entire ramekin with puff pastry. You could also use pie shells or make your own puff pastry.
- Switch up the veggies: Instead of peas, you can use another small veggie like corn or carrots.
- Make it vegetarian: Leave out the chicken, use vegetable broth and add more veggies for a vegetarian option.
Frequently Asked Questions
What is the sauce made of in chicken pot pie?
The sauce in chicken pot pie is one of the best parts! For this recipe, I made the sauce a bit lighter by omitting the heavy cream you might find in some recipes. The easy sauce is made with onion, garlic, celery, carrots, salt, pepper, thyme, sage, flour and chicken broth. If you want to cut down on the cooking time even more, you can swap out the celery and carrots for a frozen vegetable blend instead.
How do you keep the crust from getting soggy?
I like to add the puff pastry on top of the ramekins to prevent it from getting soggy, as the bottom crust has a tendency to get soggy, which no one wants. If you want to add a bottom crust as well, brush it with an egg wash and make sure to add the filling when it's hot to prevent it from getting soggy.
Can you make them in muffin tins instead?
You can make these mini chicken pot pies in muffin tins instead of ramekins; however, since you can't really eat out of a muffin cup, you might want to add the puff pastry on the bottom instead of the top. You can add it on top, but when you scoop the mini pot pie out of the muffin tin, it will be more of a deconstructed pot pie. Cooking time should remain the same, just make sure to grease the muffin tins with cooking spray or butter.
How do you thicken the filling?
The flour should make the chicken pot pie filling nice and thick, but if you want it to be even thicker, let it simmer for a bit longer before adding the chicken and peas. Once it's reached your desired thickness, then you can stir in the remaining ingredients.
How do you know when the mini pot pies are done?
The mini pot pies are done when the puff pastry is a nice golden brown colour. Since the chicken has already been cooked before adding it to the filling, you don't have to worry about the chicken being undercooked.
Storing and reheating
You can store these mini pot pies in an airtight container the fridge for 3 to 4 days. Store the full mini pot pies or cook the filling ahead of time and store it in the fridge in a glass container, then add on the puff pastry when you’re reheating.
I recommend reheating the pot pies in the oven for 10 to 15 minutes at 350° Fahrenheit so the puff pastry gets nice and crispy! This recipe is great as leftovers and they’ll taste just like new after reheating in the oven.
Freezing this recipe
There's nothing better than pulling a mini chicken pot pie out of the freezer and kicking back with one of your favourite shows. You can freeze these mini pot pies for up to 3 months right in the ramekins – just be sure to cover them with foil or plastic wrap to prevent freezer burn.
You can reheat them in the oven right from frozen for 30 minutes at 375° Fahrenheit. Make sure your ramekins are oven-safe before sticking them back in the oven. If they aren’t oven safe, let the mini pot pies defrost in the fridge overnight before reheating.
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Super Easy Mini Chicken Pot Pies
These Super Easy Mini Chicken Pot Pies are a lighter version of your favourite comfort food in the cutest individual serving sizes!
4.85 from 19 votes
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Servings: 4 pot pies
Calories: 423kcal
Author: Taylor Stinson
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp thyme
- 1/2 tsp dried sage
- 2 tbsp flour
- 2 cups chicken broth
- 2 cooked chicken breasts, pulled (you can also use 1 1/2 cups leftover chicken)
- 1 cup peas
- 1 puff pastry sheet
Instructions
Cook chicken in boiling water for 15 minutes until fully cooked and shred once cooled. I usually do this step a couple days ahead of time during my weekly meal prep or use leftover/rotisserie chicken for this recipe.
Preheat oven to 400 F. In a large skillet, heat olive oil over med-high heat. Add onions, garlic, celery, carrots, salt and pepper, sauteing for 4-5 minutes until softened. Add flour, sage and thyme, mixing well. Add chicken broth, bringing to a boil and letting mixture thicken. Stir in chicken and peas, then remove from heat.
Divide chicken mixture evenly among 4 medium-sized ramekins (I use the Coringware kind). Roll out puff pastry and cut into thin 1/2-inch thick slices with a pizza cutter. Take slices and add to ramekins in a criss-cross fashion, or just place a large piece of puff pastry overtop of the whole ramekin.
Place ramekins on a baking sheet and bake in the oven for 20 minutes until puff pastry is golden brown. Remove from oven, serve and enjoy!
Video
Notes
Cut down on prep time by placing a sheet of puff pastry over top of the ramekins instead of doing the criss-cross pattern.
Store the leftovers in the fridge for 3-4 days. Reheat in the oven for 10-15 minutes at 350 F.
Freeze this recipe for up to 3 months right in the ramekins. Reheat from frozen in the oven for 30 minutes at 375 F.
Nutrition
Calories: 423kcal (21%)Carbohydrates: 42g (14%)Protein: 20g (40%)Fat: 21g (32%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 36mg (12%)Sodium: 882mg (38%)Potassium: 537mg (15%)Fiber: 6g (25%)Sugar: 9g (10%)Vitamin A: 7800IU (156%)Vitamin C: 34.7mg (42%)Calcium: 50mg (5%)Iron: 3.1mg (17%)
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Created by Taylor Stinson
Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!
Reader Interactions
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Veronica says
What size ramekins are used for these?
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Taylor Stinson says
I’ve linked to them here: https://www.amazon.com/gp/product/B07QWQ58GG/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=thegirlonbloo-20&creative=9325&linkCode=as2&creativeASIN=B07QWQ58GG&linkId=bf81feb216ab9a8fdc9bf296ecc40cb8&th=1
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Hilary says
When are you supposed to mix in the spices?
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Taylor Stinson says
Looks like I forgot to add that in! You’ll mix them in with the flour, I’ve updated the recipe to reflect this. Sorry for the confusion!
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Irene says
Question – in the recipe it says “Add chicken broth, bringing to a boil and letting mixture thicken.” How long are we supposed to boil the chicken broth for? Or is there something visually I should be looking for? I wasn’t sure and felt that maybe I left it boiling for too long because I was waiting for it to thicken, more like a gravy.
Great recipe, used it for Thanksgiving leftovers.
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Taylor Stinson says
Hi Irene – it’s just a couple of minutes, it should have thickened slightly because of the flower. Hope you enjoyed!
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Amy says
I made this for my parents as a young chef and it turned out awsome!!! I did make a couple changes though, for one I didn’t do onions (personal preference), secondly, I decided to do one big pan of it, more like an actual pie or casserole, and lastly, I used a biscuit mix which I made and then instead of making individual biscuits spread the dough on top of the other ingredients. This turned out awsome! I put it in the oven at 400 degrees but only for 16 minutes. I did this because I didn’t want to overcook the biscuit, so at the 16 minute mark I put on some cheese, melted butter, and herbs then threw it in for another 2 minutes or so on broil. Thanks sooooooooo much for the tasty recipe! Hope this helped someone!Reply
emily says
hey how would you change this recipe if you are using refridgerated pie crust? i only have that.
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Taylor Stinson says
Hey Emily – I wish I could help but I’ve never done this myself so I don’t feel comfortable giving advice 🙁 I wouldn’t want you to burn it or waste ingredients.
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Patricia says
Hi I am going to try this recipe soon. I am kind of new to cooking and I’m wondering how big of a dish I can use. Could I use one big dish or would it be runny like stew?
Ps thanks for all your notes and explanations it really helps as a novice!!!Reply
Taylor Stinson says
Hey Patricia – if you’re new to cooking I would recommend that you follow the recipe exactly using the ramekins the first time just to absolutely ensure that it turns out! I have not tried this recipe in a larger dish myself either so I don’t feel comfortable advising. I would imagine you could use a 9×13 baking dish but then I don’t know how that would work with the puff pastry, and it might end up being too soupy as you’ve said. I’m sorry I wish I could help further!
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Patricia says
Very helpful and thank you for the reply!!
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Taylor Stinson says
Happy to help! 🙂 Will try to make a larger chicken pot pie later this year and update you!
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Jennifer M says
I haven’t tried this but I will be shortly.
2 things
I see 6 votes but only 2 comments. Secondly, it’d be nice to be able to “jump to recipe”. My days are so full it’s difficult enough to just get the meal going without having to scroll through so much blogging and ads. I normally go back and read info on tips for cooking the dish. It seems so many recipes now have a book written before you can get to the recipe. I’m not saying you – but there’s so many out there that do.
Looks delicious ‘Reply
Taylor Stinson says
Hi Jennifer – I am in the process of adding Jump to Recipe buttons on all of my posts, but with a backlog of over 400 recipes to update it’s taking me some time to work through them all. Thanks for your patience and your kind words!
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Debbie says
Yes these are definitely adorable! How would you recommend freezing and then reheating these? Thanks!
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Taylor Stinson says
Hey Debbie! I would recommend freezing in the Corningware containers themselves or using mini foil containers! Reheat at 375F for 45 minutes or so!
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Stephanie says
Hi Taylor,
Do we fully cook the chicken pot pie before we freeze it?
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Taylor Stinson says
Yes that is what I recommend. We do have freezing instructions right above the recipe card to help out 🙂
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Richard Deschambault says
Great comfort food recipe! I love your website; it gives me great ideas. I would personally cut down on the flour a little, as I find the sauce will thicken as well while baking them. But it’s all a question of taste, isn’t it? Keep up the excellent work, looking forward to your next recipe!
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