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!
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!
Some of my favorite comforting chicken recipes we have on the site include Rotisserie Chicken Noodle Soup, Crack Chicken Noodle Casserole and Creamy Chicken Fra Diavolo.
Why this recipe works:
- This serves a small amount but can be easily doubled or made into a whole pie.
- Simple filling ingredients make is non-complicated.
- They are they perfect comfort for smaller families.
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Chicken Pot Pies Recipe already!
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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. See below on how to do that.
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 forth 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-Ins:
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!
How to make Chicken Pot Pies:
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 4×2 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.
How to store?
This recipe probably itself doesn’t need any storing because they are single serving but if you have leftovers make sure to place in an airtight container and in the refrigerator where they will be good up to 3-4 days.
You can also freeze these Mini Chicken Pot Pies. 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.
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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
Tips and Tricks:
- This can be frozen, see my storage tips above
- You can make this into a larger pie, also see above on how to do that.
- You can use any vegetables that you like!
- You can use two chicken thighs if you do not have chicken breasts
If you want a comforting dish that is perfect for two then you need to make these Mini Chicken Pot Pies! You will not regret it!
If you like this recipe you might also like:
If you’ve tried these MINI CHICKEN POT PIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Mini Chicken Pot Pies
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.
- This can be frozen, see my storage tips above
- You can make this into a larger pie, also see above on how to do that.
- You can use any vegetables that you like!
- You can use two chicken thighs if you do not have chicken breasts
Nutrition
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Jessica says
These are so cute and hearty. I love serving single serving meals and desserts, so this is right up my alley.
Claire | Sprinkles and Sprouts says
I love how easy the crust is!!! And I bet that cream cheese makes it lovely and short!
Such a great comforting dish!
Mary Glasse says
I will definitely make this. I am going to use glass mini pie plates. Not sure how many it will fill. I am guessing 3.
Camilla Hawkins says
You pie looks absolutely delicious, my family would love it I’m sure! Thank you for linking to my recipe:-)