Chicken Pot Pies, individual pot pies with a creamy, rich filling topped with THE BEST cream cheese crust!
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 and you will have one amazingly comforting meal!
I make this recipe all. the. time. It can easily be doubled for a larger more traditional pot pie.
I would like to make this in a larger 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:
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 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.
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Tools used for this 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 savory pie recipes from my favorite bloggers:
Mini Chicken Pot Pies
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
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.
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.
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