Mini Chicken Pot Pies

"Mini Chicken Pot Pies just in time for Pi(e) Day with a ton of vegetables, chicken and a sauce seasoned with Herbs de Provence."
-- @karablakechin

Recipe Intro From karablakechin

These Mini Chicken Pot Pies are full of vegetables, chicken and a creamy sauce making the ultimately comforting dinner. 

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  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: Nine 6-ounce ramekin pies or one 9-inch pie

Recipe Card


  • 1 single pie crust
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup carrots, ¼-inch dice
  • 1 cup Yukon Gold potatoes, ¼-inch dice
  • 1 cup onion, ¼-inch dice
  • 1 cup mushrooms, chopped
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons Herbs de Provence
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup flour
  • 1 cup chicken broth
  • 1 cup milk
  • 2 cups cooked and shredded chicken
  • 1 cup frozen peas
  • Egg wash
  • Flakey sea salt and pepper for garnish (Optional)


  • Step 1

    Flour a work surface and roll out the pie crust into a 12” square. Cut into nine approximately 4”x4” pieces. Place on a baking sheet and chill in the refrigerator until ready to use.

  • Step 2

    Preheat oven to 400ºF. Heat olive oil and butter in a 12” skillet at medium-high heat. Add carrots, potatoes, onion, mushrooms, garlic, Herbs de Provence, salt and pepper and cook for about 6-8 minutes or until vegetables are par-cooked. Stir in flour until it is absorbed by the oil and butter. Add chicken broth and milk and stir until smooth. Bring to a simmer and cook for 5 minutes. Add shredded chicken and peas and set aside.

  • Step 3

    Evenly fill ramekins with filling. Top each individual pie with a square of pie crust. Tuck the edges under to create a cap for the pie. With kitchen shears, cut a X on the top to allow steam to escape. Brush with egg wash and sprinkle with salt and pepper if desired. Place on a large sheet pan and repeat with the remaining ramekins.

  • Step 4

    Bake for 20-25 minutes or until the tops are golden brown and the filling is bubbling. Remove and let cool for 10 minutes before eating. Best if eaten immediately but leftovers can be chilled and reheated for another meal.

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