Chicken Pot Pies Recipe

Name: Mini Chicken Pot Pies
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 2 servings
Ingredients: 1 split chicken breast; 1 cup chicken stock; 2 bay leaves; 4 tablespoons unsalted butter ((1/2 stick)); 1/4 cup small diced white onion; 1/4 cup small diced carrot; 1/4 cup small diced celery; 1 garlic clove (minced); 1/2 teaspoon fresh thyme leaves; 1/4 cup all-purpose flour; 1/2 cup whole milk; 1/2 teaspoon kosher salt; 8 cracks fresh black pepper; 1/2 cup peas (fresh or frozen); 1 cup all-purpose flour (plus more for dusting); 1/2 teaspoon kosher salt; 8 tablespoons cold unsalted butter ((1 stick)); 4 ounces cold cream cheese (cut into 1/2 inch cubes)

Posted on December 7, 2018by Dana DeVolk

Pin2K

Share44

Yum

2K Shares

Jump to Recipe Print Recipe

This Chicken Pot Pies recipe is out of this world delicious.

Individual pot pies with a creamy, rich filling topped with THE BEST cream cheese crust! You will never use another chicken pot pies recipe!

PIN IT NOW TO SAVE FOR LATER!

Chicken Pot Pie

Chicken Pot Pie, such a classic dish!

What sets mine apart is the extremely flavorful creamy chicken filling and an oh-so-decadent cream cheese crust. This is a must make!

This meal is just like a warm hug.

It is so satisfying and especially comforting on a cold night, all bundled up.

This recipe makes two individual chicken pot pies. Serve with a small side salad with creamy garlic salad dressing and you will have one amazingly comforting meal!

Take me to the

Chicken Pot Pies Recipe already!

Thank you so much for your eagerness to view my recipe.

If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Chicken Pot Pies Recipe – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.

I make this recipe all. the. time.

It can easily be doubled for a larger more traditional chicken pot pie.

I would like to make this in a larger homemade chicken pot pie dish for more of a family style meal. How can I do that?

I also go back and worth making this in a larger version or individuals.

All you need to do to make this into a larger pie is double the filling recipe and pour it into a 9×2 baking dish.

The crust recipe is still the perfect amount for the larger version.

Instead of making smaller rounds for minis, are going to just roll it out into a large circle and carefully place it on top.

The timing, however, might be off a little, bake it for 35 minutes and slightly longer to brown the crust if needed.

Alternatives and Add-Ons for this chicken pot pies recipe:

I keep the veggies super simple in this recipe, but you can add whatever veggies you personally like! You can’t go wrong here.

Also, if you don’t have a chicken breast, you can use two thighs in its place.

The crust recipe for this pie is also ah-mazing for quiches or any other savory pie!

Mini Chicken Pot Pie Recipe Directions:

Make the filling first, place the chicken, stock and bay leaves in a medium-sized pot. Bring to a boil and cover, simmer over medium-low heat for an hour.
Remove chicken, let cool to the touch. Remove skin and bones, and dice. Set aside.
Sautee veggies in butter, add flour to thicken. Add in liquids and simmer. Add diced chicken and coat with the sauce. Divide the mixture between two oven-safe dishes. Set aside.
Make the crust by placing all the ingredients in a medium-sized bowl. Roll flour, butter, and cream cheese between your fingers until the mixture is crumbly yet combined.
Turn out onto a clean work surface and form into a ball. Divide into two even pieces.
Roll out each piece 1/4 inch thick. Drape each piece over each baking dish, cut off excess crust. Make a tiny hole on top of each pie for steam.
Bake for 30-35 minutes at 375 degrees until golden brown.

This post may contain affiliate links.

This recipe was featured in my cookbook, The Cozy Table, available now!

Please click here for more info or to purchase.

Tools used for this chicken pot pies recipe:

Medium-Sized pot for making the filling
Chef’s Knife, every kitchen needs one!
2 4×2 inch ramekins
Medium-Sized Bowl for making the crust
Rolling pin for the crust

More recipes to chicken pot pies from my favorite bloggers:

Can I freeze chicken pot pies?

Yes! You can do it two ways, baked and cooled or fully assembled but not baked and frozen.

Freeze chicken pot pie after baking

Let pies cool completely after baking.
Wrap in foil, then freezer-safe plastic wrap.
Place in freezer for up to three months. Preheat by unwrapping the pies, and placing directly in the oven at 375°F, allow to come to an internal temperature of 165°F, about 35 minutes.
If the crust starts to brown too much, cover with foil.

Freeze chicken pot pie before baking

Assemble pies fully then wrap in foil, then freezer-safe plastic wrap just like above.
Freeze for up to three months. Unwrap, and bake in a preheated 375°F for 30-35 minutes, until the internal temperature reaches 165°F.

How to make chicken pot pies

Print Recipe Pin Recipe Rate this Recipe

5 from 4 votes

Mini Chicken Pot Pies

Chicken Pot Pies, individual pot pies with a creamy, rich filling topped with THE BEST cream cheese crust!

Prep Time30 mins

Cook Time2 hrs

Total Time2 hrs 30 mins

Course: Main Course

Cuisine: Traditional

Servings: servings

Calories: 1323kcal

Author: Dana @ ThisSillyGirlsKitchen.com

Ingredients

For The Filling

1 split chicken breast
1 cup chicken stock
2 bay leaves
4 tablespoons unsalted butter (1/2 stick)
1/4 cup small diced white onion
1/4 cup small diced carrot
1/4 cup small diced celery
1 garlic clove minced
1/2 teaspoon fresh thyme leaves
1/4 cup all-purpose flour
1/2 cup whole milk
1/2 teaspoon kosher salt
8 cracks fresh black pepper
1/2 cup peas fresh or frozen

For the crust

1 cup all-purpose flour plus more for dusting
1/2 teaspoon kosher salt
8 tablespoons cold unsalted butter (1 stick)
4 ounces cold cream cheese cut into 1/2 inch cubes

Instructions

For the filling

Place the chicken, stock, and bay leaves into a medium-sized pot. Bring to a boil, cover, and simmer over medium-low heat for 1 hour. Remove chicken from the pot and let cool to the touch.
Strain cooking liquid, discard any strained bits, and set aside. Remove skin and bones from chicken and dice into medium-sized chunks, set aside.
Preheat oven to 375 degrees. Melt the butter in the same pot over medium-low heat. Add the onion, carrot, celery, garlic, and thyme. Stir to coat in the butter, cover, and cook, stirring occasionally, for 10 minutes.
Add the flour to the pan and stir to combine. Increase the heat to medium and slowly add in the milk, 1/2 cup of the reserved chicken cooking liquid, and the salt and pepper. Stir and let bubble until thickened, about 2-3 minutes. Add the diced chicken back to the pan with the peas. Coat everything in the sauce.
Divide filling equally between two 4x2 inch oven-safe dishes. Set aside.

For the Crust

Place all the ingredients in a medium-sized bowl. Roll everything between your fingers until the mixture is crumbly yet combined. This will take a few minutes.
Turn dough out onto a flour work surface, press dough into a ball. Divide into two pieces. Roll out each piece with a rolling pin a little larger than 4 inches in diameter and about 1/4 inch thick. Drape each piece over each baking dish, using a knife cut off any excess. Make a small hole in the top of the crust so the steam can escape.
Bake for 30-35 minutes, until the crust is golden brown.

Notes

To make a larger, family-style chicken pot pie double the ingredients in the filling, pour into a 9x2 inch baking dish. The crust recipe will be the same, except just roll out the whole dough into a large circle, 1/4 inch thick. Cover the entire pie with the crust and cut off any excess. Make a hole in the middle for the steam to escape. Bake per directions, if the crust is not browned to your liking, cook longer.

Nutrition

Tried this recipe?Follow me @danadevolk or tag #danadevolk!