Mini Chicken Pot Pies

These mini chicken pot pies are delicious and so easy to make. In addition, they offer up down-home comfort in a cute little package that kids will just love! Using a rotisserie chicken and pre-made pie crust makes this recipe a cinch to prepare, so it’s even easy enough for week nights!

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mini chicken pot pie with star embellishments

Mini Chicken Pot Pie Recipe


  • 1 package Pillsbury pre-made pie dough


  • 5 tablespoons unsalted butter
  • 1 medium yellow onion, diced small 
  • 4 medium carrots, diced small
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour 
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 3 cups shredded cooked chicken
  • salt and pepper (season to taste) 
How to assemble mini chicken pot pies

How to Assemble Mini Pot Pies

  1. Preheat oven to 375 degrees.
  2. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Cook garlic until fragrant, 30 seconds. Add flour and stir to coat vegetables.
  3. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, approx. 5 minutes.
  4. Stir in frozen peas.
  5. Season with salt and pepper, then stir in chicken.
  6. Pour filling into a 2-quart baking dish.
  7. Roll out pre-made pie dough. Place dough over dish, pinching to crimp edge. 
  8. Cut shapes with cookie cutters to embellish your pies for fun! Attach shapes with egg wash.
  9. Bake at 425 degrees, 25-35 mins (1 hour for larger pies).
mini chicken pot pies

How do you keep the bottom crust of pot pies from getting soggy?

Keeping the crust from getting soggy is as easy as coating it to create a barrier. Try a few drops of corn syrup or brush with a slightly beaten egg white. This will form a seal between the filling and dough to allow the crust to get flaky and crisp.
Blind bake the bottom crust first, which means to partially bake the crust before adding filling and finishing the bake.

How do you thicken mini chicken pot pie filling?

The process of adding broth to the floured vegetables should thicken the sauce. However, if it seems too runny, make a cornstarch slurry by combining 1-2 tsp of cornstarch with cold water and slowly stirring into mixture to thicken.

Thanks so much for visiting the blog. If you try this recipe I’d love to hear about it!! Need other filling recipes? Check out these 31 hearty soups and this delicious crock-pot tomato soup.

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