Enjoy a classic in a smaller portion. These individual pot pies are mini servings but just as delicious as the whole pie!
Do you ever wish you could just eat the whole pie yourself?
Now you can!
I love a homemade chicken pot pie recipe and what I love about this family recipe is that it is all mine.
All mine!
As my Aunt Mary would say, “It’s very tasty but messy on the plate since it has no bottom crust. That’s why we do individual pies.”
This recipe is slightly different from my classic chicken pot pie recipe because it doesn’t have a bottom crust.
I love being able to give everyone their own portion.
This individual chicken pot pie recipe is neatly contained with a creamy sauce and it’s delicious.
This classic dish is great comfort food with less guilt.
Just trim out the right shapes for the tops of your bowls.
Pre-made puff pastry crust works well too as does refrigerated biscuit dough or crescent rolls.
Just get creative.
And don’t be afraid to let that pie topper spill overboard.
Yum! Even picky eaters will go back for more!
This is the perfect size for just me! I love that with individual portions you get plenty of crust! ~ Sandra
What You’ll Need for this Easy Recipe
A full printable recipe is below, but here is what you’ll need for this recipe.
- A rotisserie or leftover chicken or cooked, skinless chicken breasts
- A bag of mixed frozen vegetables
- Store-bought pie crusts or puff pastry sheet
- Chopped onions
- Milk
- Chicken stock or broth
- Butter
- All purpose flour
- Eggs
This is a great version of chicken pot pie for weeknights when I can barely scrape together the energy to set the table and plate the food, but it makes for an elegant presentation. ~ Laura
How to Make this Mini Chicken Pot Pies Recipe
The filling for these mini pot pies take 15 minutes to stir up on the stove top before pouring them into bowls and topping them with piecrust or puff pastry.
Sauté the onions in butter for a few minutes in a medium size pot or large skillet before slowly stirring in milk and chicken broth.
You’ll create a creamy roux after a few minutes.
Add salt and black pepper.
Chop up the tender chicken into bite-size pieces and add the chicken pieces and the frozen vegetables to the creamy mixture.
Stir well before filling each individual bowl with the chicken mixture.
Place on top of each pie a piece of dough or puff pastry in a crisscross fashion.
Bake these mini pot pies at 425 degrees for a 30 minutes bake time on a baking sheet until the flaky crust is golden brown.
More Great Comfort Dinners
Salisbury Steak Meatballs with a French Onion Gravy
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Individual (Mini) Chicken Pot Pies
Ingredients
- 2.5 cups rotisserie chicken, shredded and chopped
- 1/3 cup butter
- 1/2 cup chopped onion
- 1/3 cup flour
- 1 14-ounce can chicken broth
- 2/3 cup milk
- 2 cups frozen mixed vegetables
- 1 pie crust, cut into strips
- Salt and pepper, to taste
- 1 egg, beaten
Instructions
- Pre heat oven to 425 degrees F.
- Using a medium-sized sauce pan, melt butter and sauté the onions on medium heat for 5 minutes.
- Add the flour to make a roux, stirring until mixed.
- Slowly add broth and milk. Stir until thickened. Add the chicken and veggies. Pour into individual bowls.
- Cut the pie crust into strips with a sharp knife and place in a criss cross fashion on top of the filling to the edges and pressing the dough around edges of the bowl.
- Brush the crust with the egg wash.Place the bowls on a cookie sheet and place in the hot oven.
- Bake for 30 minutes or until golden brown on top.
Notes
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
This is the perfect size for just me! I love that with individual portions you get plenty of crust!
Thanks. Plenty of top crust and no soggy bottom crust.
This is a great version of chicken pot pie for weeknights when I can barely scrape together the energy to set the table and plate the food, but it makes for an elegant presentation.
It’s a regular recipe in my arsenal for midweek meals and has everything you need in one bowl. Thanks for visiting.