Uploaded March 2021 | Updated September 2026, 3 weeks ago
Today we are learning how to make mini chicken pot pies. This mini chicken pot pie recipe is easy and perfect for individual servings. The pot pies have a delicious buttery crust and a flavor packed chicken filling. You can also freeze what you don't eat for dinner for another time. It's that simple. Enjoy!
All Butter Pie Crust
Ingredients
2 and 1/2 cups (315g) all-purpose flour, plus more as needed (spoon & leveled)
2 teaspoons granulated sugar
1 teaspoon salt
1 cup (230g; 16 Tbsp) unsalted butter, chilled and cubed
1/2 cup (120ml) ice water, plus more as needed
Instructions
Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
Using a pastry cutter, food processor, or two forks, cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.
Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
Proceed with the pie per your recipe’s instructions.
Classic Chicken Pot Pie
Ingredients
4 tablespoons unsalted butter
1 lb. boneless skinless chicken breast -cut into small bite size pieces
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped yellow onion
1 1/4 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/2 cup heavy cream
1 cup chicken broth
1/2 cup frozen peas
2 tablespoons minced fresh flat-leaf parsley
2 (1 top and 1 bottom) unbaked pie crusts (could use pre-made refrigerated - 1 box)
Instructions
Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.
Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*
Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.
Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
Cool for 15-30 minutes before slicing and serving.**
Royalty Free Music - The Jazz Piano by Bensound
Like & Subscribe for more baking and cooking goodness
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Let’s connect:
Website - simply-wendy.com
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Some videos contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
Today we are learning how to make mini chicken pot pies. This mini chicken pot pie recipe is easy and perfect for individual servings. The pot pies have a delicious buttery crust and a flavor packed chicken filling. You can also freeze what you don't eat for dinner for another time. It's that simple. Enjoy!
All Butter Pie Crust
Ingredients
2 and 1/2 cups (315g) all-purpose flour, plus more as needed (spoon & leveled)
2 teaspoons granulated sugar
1 teaspoon salt
1 cup (230g; 16 Tbsp) unsalted butter, chilled and cubed
1/2 cup (120ml) ice water, plus more as needed
Instructions
Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
Using a pastry cutter, food processor, or two forks, cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.
Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
Proceed with the pie per your recipe’s instructions.
Classic Chicken Pot Pie
Ingredients
4 tablespoons unsalted butter
1 lb. boneless skinless chicken breast -cut into small bite size pieces
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped yellow onion
1 1/4 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/2 cup heavy cream
1 cup chicken broth
1/2 cup frozen peas
2 tablespoons minced fresh flat-leaf parsley
2 (1 top and 1 bottom) unbaked pie crusts (could use pre-made refrigerated - 1 box)
Instructions
Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.
Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*
Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.
Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
Cool for 15-30 minutes before slicing and serving.**
Royalty Free Music - The Jazz Piano by Bensound
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/simplywendylivelovebake
Let’s connect:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
Some videos contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
