Mini Chicken Pot Pies

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Mini Chicken Pot Pies are the ultimate comfort food. Loaded with plenty of chicken and fresh vegetables cooked in a creamy sauce,

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Chicken pots pies are such the comfort food for me.  Truth be told when I first moved out on my own I would buy the ‘budget friendly’ pot pies in the freezer section.  They were about 25¢ each back then.  I never dreamed that I would be making my own pot pies.  

Mini Chicken Pot Pies

Well, here we are and I tell you these are every bit as comforting as what I remember from my childhood.  Made with whole ingredients that I can feel good about feeling my family. This recipe is so easy I am confident it is perfect for every cook from the novice to the experienced!  With step by step photos, you have to check this one out!!! 

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summer fruit salad

Mini Chicken Pot Pies

Donna Elick
Chicken pot pies are the ultimate comfort food. Chicken and fresh vegetables cooked in a rich, creamy cheese sauce make these mini pies even more delightful.
Tried this recipe?Please comment and review!
Prep Time 17 mins
Cook Time 25 mins
Total Time 42 mins
Course Main
Cuisine American
Method Oven
Servings 4

Ingredients
 

  • 1/2 pound boneless skinless chicken breast, diced in 1/2-inches
  • 1/2 cup diced carrots
  • 3/4 cup frozen sweet corn
  • 1/4 cup frozen peas
  • 1 cup water
  • 1/2 teaspoons chicken bouillon granules
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 ounces Parmesan cheese, grated
  • 2 10-inch unfold-and-bake frozen pie crust, refrigerated

Instructions
 

  • Preheat your oven to 425 degrees F. Prepare a muffin tin with non-stick cooking spray.
  • For the pot pie filling: In a medium saucepan over medium-high heat combine the chicken, vegetables, water and bouillon. Stir to combine, boil for about 15 minutes. Stir occasionally until the chicken is cooked through. Remove from the heat. Place a sieve over a bowl and strain out the chicken and vegetables, reserving the broth.
  • In a medium saucepan, over medium heat, combine the butter and the flour, whisk to combine. Cook about 2 minutes (to cook out the floury taste). Add the salt, pepper, milk and reserved chicken broth. Whisk occasionally until the sauce is thickened. Remove from the heat. Add the cheese. Stir to combine. Once the cheese is melted, add the reserved chicken and vegetables. Stir to combine. Set aside.
  • For assembly: On a floured cutting board, unroll one pie crust (leaving the other in the fridge until you are ready for it). Using a 4-inch round cookie cutter, cut out four pieces of dough, edge to edge. Using the 3-inch round cookie cutter, cut out another four pieces of dough, edge to edge. Repeat with the second pie crust. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry. Cover with the small round and use a fork to crimp the edges together. Use a knife to cut slits in the top of the pasty so steam can escape.
  • Bake for 22-25 minutes until golden brown. Allow to cool for 10-15 minutes, then remove from the pan and serve. Enjoy!

Nutrition

Serving: 1 | Calories: 227cal | Carbohydrates: 12g | Protein: 19g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 659mg | Sugar: 3g | Fiber: 2g | Calcium: 184mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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3 Comments

  1. Your pot pies look great! I love them, but when the weather is cooler. Those frozen ones were definitely a cheap filling meal back then! And your way, they're the perfect comfort food!

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