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mini chicken pot pies for halloween.
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Individual Chicken Pot Pies

Individual Chicken Pot Pies have all the soul-warming ingredients of a full-size pie in a personal size serving. The lattice type top is perfect for a Halloween main dish option too (details included).
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 45 minutes
Cooling time (filling + cooked pies) estimate 30 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 525kcal
Author Toni Dash

Equipment

  • 4-inch diameter 8-ounce oven proof ramekins
  • 4 1/2 inch round cookie cutter

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
  • 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.

Notes

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).

Nutrition

Calories: 525kcal | Carbohydrates: 42g | Protein: 21g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 528mg | Potassium: 550mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3513IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 3mg