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Homemade Mini Chicken Pot Pies

A muffin tin or ramakins makes it easy to create individual chicken pot pies. The perfect comfort food in the perfect size!
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: homemade chicken pot pie, mini chicken pot pie, mini chicken pot pie recipe
Servings: 9 pies


  • 1 small onion diced
  • ½ cup diced celery
  • 4 tablespoon butter
  • cup unbleached flour
  • 2 cups chicken broth
  • ½ cup milk
  • 1 ½ cup peas I use frozen, organic
  • 1 cup sliced carrots
  • About a pound of chicken chicken breast or tenders
  • 3-4 sprigs of fresh thyme or 1 teaspoon dried
  • 1 teaspoon salt + more if needed for taste
  • ½ teaspoon black pepper
  • 2 pie crust I make homemade or you can buy if you can find good quality


  • Make 2 pie crusts and refrigerate. Get my pie crust recipe below.
  • Fill a stockpot up halfway with water and put in chicken, peas, and sliced carrots. Bring to a boil and boil about 15 minutes or until chicken is done and carrots are tender. Drain and set aside.
  • In a medium saucepan add butter, onions, and celery (season with salt and pepper and cook on medium-low for just a few minutes until veggies start to appear translucent.
  • Whisk in flour, milk, and broth.
  • Stir in salt, pepper, and thyme.
  • Bring to a simmer and cook about 10-15 minutes or until it's thick and bubbly.
  • Cut chicken in chunks, and add chicken, peas, and carrots to the creamy mixture.
  • Taste and season and take off the heat and set aside.

How to Assemble

  • Set out jumbo muffin pan. Get jumbo muffin pan here
  • Preheat over to 400
  • Remove the pie crust from the fridge. Flour your working surface and roll dough out with a rolling pin to about a ¼ inch thick.
  • Using a large rim glass or large circular dough cutter, cut out circles just a bit larger than your muffin pan circles.
  • Place a cut out dough circle in the bottom of the muffin pan, press if needed to cover up the sides.
  • Fill generously with pot pie filling
  • Place another circle on top and tuck in edges.
  • Continue to do this until you use all the dough and filling ( this made 9 for me)
  • With a fork or knife poke some holes in the top.
  • Bake about 25-30 minutes or until golden brown. (if using pre-made crusts they may brown quicker)
  • Let cool slightly and serve.


Use muffin tins or ramekins!
Here's my pie crust recipe!