small chicken pot pie recipe

The Best small chicken pot pie recipe

I started making small chicken pot pies on nights when a whole casserole felt like too much food for my family of four. A single batch gives us four individual pies, which means everyone gets their own dish with plenty of crust and no fighting over the corner pieces. My kids like having their own ramekin, and I like that I can pull one out for lunch the next day without reheating a giant pan.

The recipe comes together with cooked chicken, frozen peas and carrots, and a simple cream sauce, so I can make it on a Tuesday after work without a trip to the store. I keep shredded chicken in the freezer and pie dough in the fridge, which means this is often a last minute dinner that still tastes like I planned it. It works for company too. I set the ramekins on a sheet pan, bake them until the tops are deep golden, and nobody guesses how little effort went into it.

There is real nutrition in here, not just comfort. Chicken brings protein to the plate, and the peas and carrots add fiber and vitamins, so the meal holds my kids until breakfast. I use low sodium broth and a splash of milk instead of heavy cream, which keeps it from sitting heavy. Served with a green salad or apple slices, it covers the whole plate and I do not have to make anything else.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Small Chicken Pot Pie Works

This small chicken pot pie is the one I make when I need something that works for a crowd without a lot of fuss, and it fits just as well on a weeknight as it does on a holiday table. Everyone gets their own little pie, so there is no fighting over the crispy edges, and the filling stays hot and creamy underneath. Bring it to a family gathering and you will come home with an empty dish.

❓ Frequently Asked Questions About Small Chicken Pot Pie

1. Can I make this small chicken pot pie ahead of time?

Yes. Assemble the pie and refrigerate it unbaked for up to 24 hours, keeping the filling and crust chilled. Add about five to 10 minutes to the bake time since you’re starting from cold. If you’d rather bake it first, cool it completely, cover tightly, and reheat within a couple of days.

2. Can I use leftover chicken or rotisserie chicken instead of cooking fresh?

Absolutely, and it’s the fastest route to the table. Shred or cube about 2 cups of cooked chicken and stir it into the filling at the end, just long enough to heat through. Since cooked chicken only needs warming, keep the simmer brief so the meat stays tender instead of stringy.

3. My filling came out soupy last time. What went wrong?

Most runny fillings need more time on the stovetop, not more flour. Let the vegetables and broth bubble until the sauce visibly thickens and coats the back of a spoon before it goes into the dish. Frozen vegetables added straight from the bag also release water, so thaw and drain them first, or cook them off for a minute or two.

4. Can I swap the pie crust for puff pastry or a biscuit topping?

Both work well for a small pie. Puff pastry gives you a lighter, shatteringly flaky lid, while drop biscuits bake into a soft, craggy top that soaks up the gravy. Roll puff pastry thin enough to fit your dish and cut vents so steam escapes, and expect slightly different timing depending on which topping you choose.

5. Can I freeze chicken pot pies, and how do I reheat them?

Freeze them unbaked for the best texture. Wrap the assembled pie tightly, freeze for up to two months, then bake from frozen at a slightly lower temperature with extra time, covering the crust with foil if it browns too fast. For baked leftovers, reheat at 350°F until the center is steaming, and add a splash of broth if the filling looks thick.