mini chicken pot pies | designlovefest

i have a few holiday parties coming up that are potluck style. these usually make me a little nervous because it’s not like i’m susie homemaker and i get worried i won’t have a very great dish to bring. usually i stick with something easy like macaroni and cheese or a fresh salad…until ivan showed me this recipe for mini chicken pot pies. how cute are they?! i’m gonna give them a shot for my potluck this weekend…they were so delicious!

mini chicken pot pies | designlovefest


mini chicken pot pies | designlovefest

makes 6 servings

• 3 rolled up sheets of pie crust (found in the refrigerated section of the grocery store)
• 2 cooked chicken breasts
• 3 carrots
• 2 red skinned potatoes
• quarter of an onion
• 1 cup whole milk
• 1 cup chicken broth
• half a stick of butter
• 1 cup fresh green beans
• half a cup of all purpose flour

mini chicken pot pies | designlovefest

Preheat oven to 425 degrees. In a large non stick skillet, melt half a stick of butter on medium to low heat. Dice a quarter of an onion and saute until browned, about one to two minutes. Stir in half a cup of all purpose flour. Mix in 1 cup of whole milk and 1 cup of chicken broth into the skillet.

mini chicken pot pies | designlovefest

Chop 2 red skinned potatoes, 2 cooked chicken breasts, 3 carrots, and 1 cup of fresh green beans. Cook all ingredients together for another 8-10 minutes. Salt and pepper to taste.

We used a six mini pie tin to make our pot pies. To achieve the circular shape of the dough we used a wide coffee mug. Pressing down on the rolled out pie crust, make 12 circular shapes. Then lay each individual pie crust into the tins. Begin to fill the six tins with the chicken and vegetable filling. With the remaining circular pie crusts, make an ‘x’ shape in the middle so as steam can be released in the baking process. Cover each pot pie and lightly press the sides to create a seal.

mini chicken pot pies | designlovefest
mini chicken pot pies | designlovefest

Place in the oven and bake for 35-40 minutes, or until a deep golden brown. Let them sit for a minute to cool before serving. We garnished ours with fresh thyme and really enhanced the flavors!

photos and styling by: ivan solis


Add your own

    Susannah Petrounov says:


    Kelly says:

    My goodness! These look delicious!

    gabriella says:

    Oh yum! These are adorable and look so so yummy.


    Christine v says:

    Looks yum!! Thank you.

    Zee says:

    These look delicious! I have a question though- did you butter the tin before placing the pie discs? Thanks in advance!

    Nadia Kaplan says:

    Have to make these some day soon. looks so delicious 🙂


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    Anonymous says:

    Yum! Making these tonight. Can’t wait!

    Dom says:

    I gotta say, 2 years later, and these are still one of my favorite fall meals.

    I just have a few adjustments:
    – Mine are vegetarian. I used fake chicken strips that I cube.
    – I use shallow ramekins instead of a tin
    – I use phyllo dough for the tops. They flake up really nicely.

    I’m wondering if anyone has ever tried making folded over hand pies with this recipe.

    Lauren says:

    5 years later and I still make these regularly! Thank goodness for Pinterest for keeping this one top of mind. I appreciate its flexibility— I often times make them vegetarian and just add some extra veggies. They always turn out and are always delicious!! Thanks for this idea, DLF.

    bri says:

    thanks so much for this comment, Lauren! we also open that the recipe we share will stand the test of time. XO

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