Mini Chicken Pot Pies Recipe

Name: Mini Chicken Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 small onion, finely chopped; 1/4 cup flour; 2 cups whole milk; enough chicken soup concentrate for 2 cups of liquid (see headnote); 2 carrots, peeled and chopped; 1 pound boneless skinless chicken thighs, chopped into bite-size pieces; 1/2 cup frozen peas; 1/4 teaspoon dried thyme; black pepper, to taste; 2 pounds pie dough

Servings: persons

2 tablespoons unsalted butter
1 small onion, finely chopped
1/4 cup flour
2 cups whole milk
enough chicken soup concentrate for 2 cups of liquid (see headnote)
2 carrots, peeled and chopped
1 pound boneless skinless chicken thighs, chopped into bite-size pieces
1/2 cup frozen peas
1/4 teaspoon dried thyme
black pepper, to taste
2 pounds pie dough

1
["In a large skillet over medium-high heat, melt the butter and add the onion, stirring until soft, 5 to 7 minutes. Stir in the flour so that it gets evenly distributed. Whisk together the milk and chicken soup concentrate and pour it into the skillet. Whisk the mixture constantly until it begins to thicken.", "Add the carrots, chicken, peas, thyme, and pepper, and simmer, stirring often, for 10 to 15 minutes, until the chicken is fully cooked. Taste the mixture and adjust seasonings, if desired.", "At this point, I find it easiest to let the mixture cool and then form my pies, but you can definitely form your pies immediately if you'd like.", "Preheat oven to 400u00b0 F. Lightly grease your molds. Line them with pie dough so that there is some overhang on the edges (for my pan, I used a 5 1/2-inch circle). Spoon in a heaping 1/4 cup of the chicken mixture, place a smaller (3- to 4-inch) circle on top, and then crimp the edges from the bottom circle over. Poke a few holes in the top. bake until golden brown, 30 to 40 minutes.", "Let cool slightly and enjoy!
2
Leftovers can be wrapped individually and frozen."]

404

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Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 small onion, finely chopped, 1/4 cup flour, 2 cups whole milk, and more.

Yes, Mini Chicken Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Chicken Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions