Individual mini chicken pot pies will forever be one of the most comforting fall or winter meals. The simple chicken and vegetable filling seasoned with fresh herbs is encased in the most tender, melt-in-your-mouth pastry. Each bite is like a warm, cozy hug!
For more savory recipes, try Garlic Herb Parker House Rolls, New York Style Pepperoni Pizza, Salted Honey Milk Bread Rolls, and Salted Soft Pretzels with Cheese Dip.
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Why you'll love these mini chicken pot pies
- Melt-In-Your-Mouth Pastry: The buttery, tender pastry is honestly reason enough to make this recipe! The top crust turns golden and flaky, while the bottom crust remains soft from soaking up the juices in the filling.
- Simple, Yet Flavorful Filling: A classic chicken pot pie filling loaded with carrots, celery, and peas! But it also has a twist with the addition of fresh herbs, bone broth, and parmesan to pack in as much flavor as possible.
- Individual Servings: Assembling this recipe in mini cocottes creates the most adorable little pies that are a breeze to serve at a dinner party.
Ingredient Notes
- Flour: Use a high quality unbleached all-purpose flour.
- Butter: Use high quality European-style butter for optimal flavor and overall result. I recommend Kerrygold.
- Baking Powder: An unusual ingredient in pie dough, but it's the secret to that soft, melt-in-your-mouth texture!
- Heavy Cream: The fat content and richness of heavy cream also contributes to the soft, tender texture of the pie dough.
- Chicken: Shred some rotisserie chicken breast to avoid the extra step of cooking your own chicken. You could also use leftover turkey or ham from the holidays!
- Vegetables: In typical pot pie fashion, this recipe includes onions, carrots, celery, and peas.
- Fresh Herbs: This simple filling comes to life with the addition of fresh thyme and rosemary!
- Bone Broth: For extra flavor and protein, I love adding bone broth to the filling. But you can also use chicken broth or stock.
- Parmesan: A small amount of parmesan adds a creaminess factor and a depth of flavor unlike any other pot pie filling out there!
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this mini chicken pot pie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Make the pastry. Make the pastry dough, and perform a series of folds to create a smoother, flakier dough. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for at least 1 hour or overnight.
STEP 2: Make the pot pie filling. In a medium heavy bottomed pot, add the olive oil and place over medium heat. Add the onions and cook for about 10 minutes until translucent. Stir in the carrots, celery, garlic, salt, pepper, thyme, and rosemary. Push the vegetables to the side and add the butter to the surface of the pot. Once the butter has melted sprinkle the flour all over the vegetables, and stir to combine. Pour in the bone broth and whole milk, then sprinkle the parmesan on top. Once the parmesan has melted, stir in the rotisserie chicken breast and frozen peas. Remove the pot from heat and cover until ready to assemble the pot pies.
STEP 3: Assemble the pot pies. Roll out the pie dough into a rough circle about ⅛″ in thickness. Use a large round cookie cutter or small plate, measuring 5" in diameter, and cut out 8 circles. Stack them on a plate and place them in the fridge. These will be the top crusts.
Take the scrap pieces of dough and press them into the mini cocottes as the bottom crust. Fill each cocotte with the pot pie filling about ¾ full, then mound a little extra in the center, careful not add too much liquid.
STEP 4: Crimp the top crusts. Take each pastry circle and place them on of the filled cocottes. Fold the edges of the pastry underneath and crimp as desired. Place the assembled mini pot pies in the fridge for the pastry to firm up for at least 20 minutes. Meanwhile, preheat the oven to 350 degrees F.
STEP 5: Brush with egg wash. Take the mini pot pies out of the fridge and place them on a large baking sheet. Cut a few slits in the top crusts, then brush an egg wash all over, even the crimp.
STEP 6: Bake. Bake the mini chicken pot pies for about 40-45 minutes or until the filling is bubbling and the top crusts are evenly golden brown. Allow them to cool for a few minutes before serving.
Expert Baking Tips
- Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use cold butter and cold heavy cream, and any time you touch the dough you should put it back in the fridge for at least 20 minutes.
- Customize the filling! Swap out the chicken for turkey or ham to use up leftovers after the holidays. Not a fan of peas? Leave them out and add more carrots!
Recipe FAQs
Of course! But if you have the time, I encourage you try homemade. It's so much better than pre-made puff pastry, and it is surprisingly easy to make!
Cut cold cubed butter into the flour until quarter sized pieces are left. Roll the chilled pie dough out into a rough rectangle, then fold it into quarters. Chill for a few minutes, then repeat. This series of rolling and folding creates layers and layers of butter and dough. When the pie dough is baked, the butter creates steam and pushes the layers of dough upwards, creating an ultra flaky, buttery crust!
Yes! Use a 10" cast iron skillet, and cut out one large circle in the dough for the top crust and use the scraps for the bottom crust. Follow the other instructions as directed in the recipe card. Bake until the filling is bubbling and the crust is evenly golden.
Store leftover mini pot pies covered in the fridge for up to 5 days.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other savory recipes to try
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📖 Recipe
Mini Chicken Pot Pies
Equipment
Ingredients
For the pastry:
- 360 g (3 cups) all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 227 g (16 tablespoon) unsalted butter, cold
- 255 g (1 cup + 2 tbsp) heavy cream, cold
For the chicken pot pie filling:
- 1 tablespoon olive oil
- 225 g (1 medium) yellow onion, finely diced
- 100 g (1 large) carrot, thinly sliced
- 300 g (5 sticks) celery, cut into ¼” thick pieces
- 3 garlic cloves, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper, freshly cracked
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary, finely chopped
- 56 g (4 tablespoon) unsalted butter
- 60 g (½ cup) all-purpose flour
- 14 oz bone broth, or chicken broth
- 113 g (½ cup) whole milk
- 50 g (½ cup) parmesan, freshly grated
- 400 g (about 2) rotisserie chicken breast, shredded
- 150 g (⅔ cup) frozen peas
For assmebly:
- Egg wash, 1 egg + 2 tablespoon heavy cream
Instructions
For the pastry:
- In a medium bowl combine the flour, baking powder, and salt.
- Cut the cold butter into cubes and toss in the flour.
- Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.
- Add a small amount of heavy cream, then toss with your hands or a spoon to combine. Continue adding very small amounts of heavy cream until it's all used up. The dough should hold together, but not be overly wet.
- Wrap the dough tightly in plastic wrap, then chill for one hour.
- On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.
- Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for at least one hour or overnight.
For the chicken pot pie filling:
- In a medium heavy bottomed pot, add the olive oil and place over medium heat.
- Add the onions and cook, stirring occasionally, for about 10 minutes until translucent and just barely starting to caramelize. We want them meltingly soft!
- Stir in the carrots, celery, garlic, salt, pepper, thyme, and rosemary.
- Push the vegetables to the side and add the butter to the surface of the pot. Once the butter has melted sprinkle the flour all over the vegetables, and stir to combine.
- Pour in the bone broth and whole milk, then sprinkle the parmesan on top. Once the parmesan has melted, stir in the rotisserie chicken breast and frozen peas.
- Remove the pot from heat and cover until ready to assemble the pot pies.
For assembly:
- Roll out the pie dough into a rough circle about ⅛″ in thickness.
- Use a large round cookie cutter or small plate, measuring 5" in diameter, and cut out 8 circles. Stack them on a plate and place them in the fridge. These will be the top crusts.
- Take the scrap pieces of dough and press them into the mini cocottes as the bottom crust. It doesn't need to be pretty!
- Fill each cocotte with the pot pie filling about ¾ full, then mound a little extra in the center, careful not add too much liquid.
- Take each pastry circle and place them on of the filled cocottes. Fold the edges of the pastry underneath and crimp as desired.
- Place the assembled mini pot pies in the fridge for the pastry to firm up for at least 20 minutes. We don't want them to lose their shape in the oven.
- Meanwhile, preheat the oven to 350 degrees F.
- Take the mini pot pies out of the fridge and place them on a large baking sheet. Cut a few slits in the top crusts, then brush an egg wash all over, even the crimp.
- Bake the mini chicken pot pies for about 40-45 minutes or until the filling is bubbling and the top crusts are evenly golden.
- Allow them to cool for a few minutes before serving.
Notes
- Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use cold butter and cold heavy cream, and any time you touch the dough you should put it back in the fridge for at least 20 minutes.
- Customize the filling! Swap out the chicken for turkey or ham to use up leftovers after the holidays. Not a fan of peas? Leave them out and add more carrots!
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