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Individual (Mini) Chicken Pot Pies

Serve up this classic pot pie in a mini version.
Course Main Course
Cuisine American
Keyword Individual Pot Pie, Mini Pot Pie
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3
Author Ali Randall


  • 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


  • Using a medium-sized sauce pan, sauté the onions in butter 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 and place in a criss cross fashion to the edges and pressing the dough around edges of the bowl.
  • Bake at 425 degrees for 30 minutes or until golden brown on top.


This recipe was originally posted March 2, 2015 and was updated November 2019.