Chicken pot pie is a classic cozy ultimate comfort food everyone loves. This mini chicken pot pies recipe is a winner; everyone gets their own! The flaky top crust is made in strips that look like mummy wrappings perfect for Halloween!
Tender chicken, flaky pie crust, loads of vegetables in a creamy sauce makes this a dish the whole family loves (even picky eaters). Using store-bought pie crusts is a great way to save some time too!
There’s something about everyone getting their own delicious mini chicken pot pie that makes a meal feel extra special. Enjoying a comfort food classic in a different way is exciting and delicious!
Instead of small slits on the top crust of traditional pot pie recipes we top ours with strips of pie dough on top of each pie. This makes them easy to add Halloween decoration to look like mummies (perfect with our Mummy Cherry Hand Pies and Mummy Cookies).
But leave off the Halloween eyes and this homemade chicken pot pie recipe is perfect any time of the year.
Try our Chicken and Biscuits recipe too!
Jump to:
Recipe Ingredient Notes
Prepared pie crust. You’ll use one 15-ounce box pie crust with two 9-inch crusts. They can be regular or gluten-free. Homemade crust can be substituted if desired. Keep the pie crust chilled until cutting.
Cooked chicken. Two cups of chopped cubed chicken will be used. It can be rotisserie chicken or leftover chicken too! Or follow our favorite chicken breast recipe just don’t shred the breasts.
Unsalted butter. This used to cook the vegetables so the butter does not need to be room temperature.
Cremini mushrooms. Two cups of sliced or chopped cremini mushrooms are used. This is approximately 8 ounces. You can usually buy them already cleaned and sliced.
All purpose flour. This will thicken the filling. Regular all purpose flour or gluten-free measure-for-measure flour can be used. For gluten-free cooking we use and recommend Bob’s Red Mill gluten-free 1-to-1 baking flour. (for flavor and texture).
Yellow onion. Chopped onions add classic flavor to this mini chicken pot pie recipe. You’ll need 1 cup.
Heavy cream. This added to the low sodium chicken broth give a rich flavor to the filling.
Frozen peas. They don’t need to be thawed before adding to the savory pot pie filling.
Candy eyes. If making these for Halloween add a couple candy eyes to make it look like a mummy peering out of wrappings.
Supplies needed
- 4-inch diameter oven-safe ramekins (8 ounce volume)
- 4 1/2-inch round cookie cutter
How to make individual Chicken Pot Pies
STEP 1. Preparation
Pre-heat oven to 375 degrees F. Spray six 4-inch ramekins (8 ounce volume) or oven-safe small pots with nonstick spray. Place an oven rack in the middle position of the oven.
STEP 2. Make pot pie filling
Heat a large skillet over medium heat. Melt butter in the heated skillet.
Add the onion, carrots, and celery. Cook for 5 minutes, or until the onion starts to turn translucent.
Add in cremini mushrooms and garlic, stirring occasionally so the garlic does not burn. Cook 3-5 minutes, until mushrooms are tender and any liquid they give off evaporates.
Stir in flour until all vegetables are coated. Carefully pour in chicken broth and heavy cream. Whisk together until combined. Simmer for 3 to 4 minutes, until thickened stirring occasionally.
Season with thyme, salt, and black pepper. Stir in cooked chicken, frozen peas, and Italian parsley.
Remove skillet from the heat and allow to cool slightly while you prepare the pie crust.
STEP 3. Prepare the crust
Cut six 4 1/2-inch circles out of the pie crust. Place these inside the ramekins to form the crust.
From the remaining pie dough cut out 4-inch long strips that are about 1/2-inches wide (these will make the top of the individual pot pies).
Fill the ramekins with the chicken mixture until it just reaches the top. Place the dough strips across the filling for a top crust and to create a mummy-like weave on top of the filling, overlapping pieces every so often. Press the ends down along the edge so they stick.
STEP 4. Egg wash
Whisk the egg in a small bowl with 1 teaspoon of water. Brush egg over top of the dough. OPTIONAL: Sprinkle on coarse sea salt on top of the egg wash for additional texture and flavor.
STEP 5. Bake
Place ramekins onto a rimmed baking sheet or cookie sheet and into the oven. Bake 25-30 minutes, or until the dough is golden brown and the filling is thick and bubbly.
STEP 6. Cool
Allow pot pies to cool slightly before serving.
Candy Eyes (Halloween version): adding candy eyes on top to look like a mummy peeking through the dough.
Expert Tips
If using ramekins or bowls larger than 4-inch diameter a larger cutter will be needed to cut the crust. Also cooking time may differ.
Storing Leftovers
Once the individual chicken pot pies recipe is cooked allow them to cool. Wrap snugly with plastic wrap and store in the refrigerator for up to 3 days. To reheat place in a 350 degree oven and cook until the filling is warmed through (usually 15-20 minutes).
More recipes you’ll love!
Recipe
Individual Chicken Pot Pies
Equipment
Ingredients
Chicken Pot Pies
- 1 15 ounce box pie crusts package with 2 9-inch pie crusts
- 2 cups cubed cooked chicken
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion
- ¾ cup chopped carrots
- ¾ cup chopped celery
- 2 cups sliced cremini mushrooms stems removed (about 8 ounces of mushrooms)
- 1 tablespoon minced garlic
- ⅓ cup all purpose flour regular or gluten-free measure-for-measure flour blend
- 2 cups low sodium chicken broth
- ½ cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup frozen peas they do not need to be thawed first
- ¼ cup parsley
- 1 large egg
- coarse sea salt optional to add on top of egg wash before baking
Halloween Mummy option
- 12 large candy eyes or use two different sizes for a wacky look
Instructions
- Pre-heat oven to 375 degrees F. Spray six 4-inch diameter (8-ounce volume) ramekins or oven-safe small pots with nonstick spray. Place an oven rack in the middle position of the oven.
- Heat a large skillet over medium heat. Melt butter in the heated skillet.
- Add the onion, carrots, and celery. Cook for 5 minutes, stirring periodically, or until the onion starts to turn translucent.
- Add in cremini mushrooms and garlic, stirring occasionally so the garlic does not burn. Cook 5 minutes or until mushrooms are tender and any liquid they express has been absorbed my the mixture.
- Stir in flour until all vegetables are coated. Carefully pour in chicken broth and heavy cream. Whisk together until combined. Simmer for 3 to 4 minutes, until thickened stirring occasionally.
- Season with thyme, salt, and black pepper. Stir in cooked chicken, frozen peas, and Italian parsley.
- Remove skillet from the heat and allow to cool to room temperature while you prepare the pie crust.
- Cut six 4 1/2-inch circles out of the pie crust. Place these inside the ramekins to form the crust.
- From the remaining pie dough cut out 4-inch long strips that are about 1/2-inches wide (these will make the top of the individual pot pies).
- Fill the ramekins with the chicken mixture until it just reaches the top. Place the dough strips across the filling for a top crust and to create a mummy-like weave on top of the filling, overlapping pieces every so often. Press the ends down along the edge so they stick.
- Whisk the egg in a small bowl with 1 teaspoon of water. Brush egg over top of the dough.OPTIONAL: Sprinkle on coarse sea salt on top of the egg wash for additional texture and flavor.
- Place ramekins onto a rimmed baking sheet or cookie sheet and into the oven. Bake 25-30 minutes, or until the dough is golden brown and the filling is thick and bubbly.
- Allow pot pies to cool slightly before serving.
Halloween version
- Candy Eyes (Halloween version): adding candy eyes on top to look like a mummy peeking through the dough.
Teresa says
We made these last night and everyone loved them! Such a fun surprise. Will make them again without the eyes after Halloween too.
Beth says
Such a tasty and comforting chicken pot pie. The kids loved the Halloween pastry topping!