Mini Chicken Pot Pies

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My Individual Chicken Pot Pie Recipe will help you create a dozen mini chicken pot pies! Full of succulent chicken and tender vegetables baked into perfectly flaky single-serving crusts. With a bit of melted cheese in the creamy gravy, each bite is warm, decadent, and delicious!

Individual Chicken Pot Pie Recipe.

Savory soul foods are usually so filling and heavy. When you want something lighter, individual pot pies are the way to go – and they’re such an easy comfort food to make.

Just as scrumptious as a full-sized skillet pot pie, but these are meant for one!

ingredients for mini chicken pot pies.

Individual Chicken Pot Pie Recipe

Savory, succulent chicken. A thick, silky filling. Melted cheese and tender vegetables. All of those amazing flavors are packed into a single serving crust! 

Mini chicken pot pies are fantastic for a light dinner or party food. In less than an hour, they’re baked to golden brown perfection and ready to serve! 

ingredients in pot for mini chicken pot pies.

Ingredient Notes and Substitutions

  • Boneless, Skinless Chicken Breast – Easy enough to prepare ahead of time in an Instant Pot or air fryer.

    Rotisserie chicken is great for this individual chicken pot pie recipe, too!
  • Frozen Carrots, Peas, and Corn – Frozen is best to prevent the veggies from becoming super mushy.

    If you decide to use canned veggies instead, wait until the last moment to add them to the gravy.
  • Pie Crust Dough – There are a few brands, like Pillsbury, that come in sheets so you can easily unroll and use right away.

    You’ll need 2 full-size pastry crust sheets to make 12 mini crusts.
  • Parmesan – For a little thickness, a little flavor, and a little taste of something special!

    Freshly grated is best – the pre shredded stuff has a coating that prevents a smooth melt. Asiago or Romano cheese are your best substitutes.
  • Chicken Bouillon – Our flavor maker for the pot pie gravy!

    If you’d rather use stock, then leave out the water and bouillon and instead use 1 cup of your stock of choice – chicken, preferably, though veggie or mushroom would work too.
filling for chicken pot pies.

Recipe Notes

  1. Shaping and Sizing – You’ll need two different sized cookie cutters, a 3-inch and a 4-inch, to create the bottom and top crusts for your mini pot pies. 
  2. Substitute ramekins for muffin pans. If you don’t have a muffin tin (or don’t want to use one), you can bake your pies in 1-cup ramekins.
  3. Avoid a Soggy Crust – A simple egg white wash on the bottom of the crust will prevent it from becoming soggy as it bakes.

    Leftover egg wash can be brushed on the top crust for an even more beautiful golden brown finish!
mini chicken pot pies in muffin pan.

Storing and Reheating Mini Chicken Pot Pies

Leftovers should be stored in an airtight container and refrigerated.

Cooked chicken is safe to eat within 4 days, so that’s your maximum fridge life for our individual chicken pot pie recipe. 

If you want to make them in bulk, you can! They freeze wonderfully and will last a couple of months if frozen.

Assemble your individual pot pies, wrap them separately, and let them thaw before baking in the oven.

Individual Chicken Pot Pie Recipe in muffin tin.

Individual Chicken Pot Pie FAQ

How do you thicken pot pie filling?

Pot pie filling is made with a chicken and vegetable broth. To thicken, we simmer it on the stovetop with a mixture of butter and flour (known as a “roux”).

How do you know when chicken pot pie is done?

Once the crust turns golden brown, your dinner is done! Since the chicken is cooked before baking, you don’t need to worry about undercooked meat. But you do need to worry about overcooked crust! Don’t wait for firmness – look for color.

What should I serve with individual pot pies?

Potatoes are a good match with the sauce, veggies, and chicken. Roasted, mashed, baked… Your call! There isn’t a spud that won’t make a good side. 

Alternatively, something light like a salad would be nice and refreshing. A bit of rice, too, is good for soaking up all of that sauce! 

baked chicken pot pie recipe.

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individual chicken pot pie recipe on plate.

mini chicken pot pie closeup.

Mini Chicken Pot Pies

Donna Elick
Mini Chicken Pot Pies is our individual chicken pot pie recipe for a scrumptious comfort food, baked in tiny, perfectly flaky pie crusts!
5 stars from 5 reviews
Tried this recipe?Please comment and review!
Prep Time 17 minutes
Cook Time 25 minutes
Total Time 42 minutes
Course Main
Cuisine American
Method Oven
Servings 4


  • 1/2 pound boneless skinless chicken breast, diced into ½-inch pieces
  • 1/2 cup frozen carrots
  • 1/4 cup frozen peas
  • 3/4 cup frozen sweet corn
  • 1 cup water
  • 1/2 teaspoon chicken bouillon granules
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour, plus more, for dusting cutting board
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup whole milk
  • 2 ounces freshly grated parmesan cheese
  • 2 sheets refrigerated pie crust dough, or enough homemade dough for a 10-inch double crust pie *See Note 1


  • Preheat your oven to 425° F. Prepare a 12-cup muffin tin with non-stick cooking spray.

Pot Pie Filling

  • In a medium saucepan over medium-high heat, combine the diced chicken, vegetables, water and bouillon; Stir to combine. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the chicken is cooked through.
  • Remove from the heat. Place a fine mesh sieve over a bowl and strain out the chicken and vegetables, reserving the broth.
  • Rinse out the saucepan and return it to the stovetop.
  • Using that same saucepan, melt the butter over medium heat. Add the flour, and whisk to combine. Cook for about 2 minutes (to cook out the floury taste).
    Add the salt, pepper, milk and reserved chicken broth. Cook for 4-5 minutes, whisking occasionally, until the sauce thickens.
  • Remove the pan from the heat, add the cheese, and stir to combine. Once the cheese melts, add the strained vegetables. Stir to combine and set aside.


  • Lightly dust a large cutting or pastry board with flour. Unroll one pie crust onto the floured surface ,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 muffin pan wells. Use a spoon to divide the sauce evenly into the large rounds. Cover each with a small round and use a fork to crimp the edges together.
  • Use the tip of a sharp knife to cut slits in the top of the pasty so steam can escape.
  • Bake in the preheated oven for 22-25 minutes, or until crusts are golden brown.
  • Remove from the oven and let the mini pot pies cool in the pan for 10-15 minutes before serving. Enjoy!

Donna’s Notes

Look for refrigerated pastry dough sheets that come ready to unroll and use (like Pillsbury). Most brands include 2 pastry sheets per box, which is what you’ll need.


Serving: 1 | Calories: 658cal | Carbohydrates: 58g | Protein: 26g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 1071mg | Sugar: 3g | Fiber: 5g | Calcium: 242mg | Iron: 3mg

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!
individual chicken pot pie recipe.

Originally published September 2012, updated and republished September 2022

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  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!

  2. which pastry would be best? Shortcrust or Puff? I definitely want to make these, the recipe sounds easy and the pies look great.

  3. +++++++++++++++++++++++++In the instructions you say to add milk when making the roux, but there is no milk listed, or amount, in the ingredients list. You also say to add the reserved chicken broth. Then in the next step you say to add the cheese and once melted to add the reserved chicken broth. Am I missing something here or was this confusing to anyone else?

    1. Hi Betty,
      Thanks for catching the milk that was missing from the ingredient list. It’s been added, and we’ve reworded the directions, so hopefully they will make more sense now.

      TSRI Team member,

    1. Hi Rochelle, Sorry about that, we have updated the ingredients, it is 1 cup of whole milk. Have a great day!
      TSRI Team Member,

  4. 5 stars
    These pot pies are perfect for my large family during the holiday season! I added extra seasoning, but it didn’t need it at all.

      1. 5 stars
        I have not tried them yet but they sound great and delicious 😋. I’m going to the grocery store now to get the ingredients. I can’t wait!

  5. 5 stars
    I made it and it was delicious. Just a few modifications to mine… added diced potatoes, mushrooms & green onions… substituted chicken broth for the water and didn’t use any Parmesan cheese because I didn’t have any.

  6. Hi… when freezing… do we cook them and freeze or do we put them together and do not bake… great idea… sincerly, Chef Lynn. and I would spray cupcake wells,, so you?

    1. Did you ever figure an answer out to this? I’m making them today and was wondering the same thing. Tyia

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