Mini Chicken Pot Pies
These Mini Chicken Pot Pies are a fun way to serve up a classic cold weather comfort food!
As a former Latin teacher, my brain is stuffed with all sorts of random factoids and trivia. Laura is quick to say useless factoids and trivia, but I disagree. For instance, did you know that the month February didn’t exist until 763 BC? The 2nd king of Rome (this was hundreds of years before the Caesars) added the month into the calendar. Prior to that, the Romans considered winter to be a monthless period of the year. As I look out at the piles of snow in front of my house, I can totally understand the Romans’ logic.
February in ancient Rome also brought the festival of Lupercalia. This celebration of fertility involved “noble youths and magistrates” running through the streets of Rome hitting those they met with strips of goat hide. The thought was that women who were hit by a piece of goat hide would be more likely to become pregnant. Ok, so maybe that whole Roman logic thing isn’t quite as strong as I made it out to be!
Mini Chicken Pot Pies
One thing I do understand, though, is that February requires some serious comfort food. These Mini Chicken Pot Pies are just one of the many favorites that we make on these cold, upstate New York evenings. Before we get into the recipe, I will note that these Mini Chicken Pot Pies do require a somewhat unique pan. These pot pies are baked in 4″ springform pans. I just so happen to have way too many unique forms of bakeware, so I already had 6 of these pans. However, they aren’t terribly expensive on Amazon. Plus, once you have these pans, you could make mini cheesecakes, too. And mini cheesecakes are pretty awesome.
These Mini Chicken Pot Pies start with a homemade pie crust that is super easy to make in a food processor. The crust is light and flaky which pairs perfectly with the creamy chicken pot pie filling. And since these are baked in springform pans, you can just pop the pan off the pot pies once they’re baked. Talk about a fun way to serve a classic chicken pot pie!
I’ve included my go-to chicken pot pie filling in the recipe below, but you could adapt this to your own tastes. For instance, I used canned chicken as it’s (1) easy and (2) shreds easily. Rotisserie chicken would be an excellent addition here. We often keep a bag of rotisserie chicken in the freezer for easy meals, but we didn’t happen to have any around when I made these pot pies. One word of warning, though: this filling is the perfect amount for (4) 4″ pies. If you play around with the filling recipe, try to keep the volume more or less the same.
In theory, the weather will start to warm up at some point. However, until that happens, you can find us here making all sorts of tasty winter comfort foods. Stay warm, my friends!
Did you make these Mini Chicken Pot Pies at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your creations!
Mini Chicken Pot Pies
For the Dough
- 2 cups all-purpose flour
- ¾ cup unsalted butter cut into cubes
- ¾ tsp salt
- 1 large egg yolk
- 2 Tbsp water
For the Filling
- 1 13 oz. can chicken, drained (or 2-3 boneless chicken breasts, cooked and shredded)
- 2 carrots peeled and sliced
- 1 cup frozen peas
- 1 stalk celery sliced
- ½ cup frozen corn
- 1 tbsp unsalted butter
- ½ medium white onion diced
- ½ cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp pepper
- 1 14.5 oz. can chicken broth
- ½ cup milk
- 1 large egg beaten
For the Dough
- Grease and flour (4) mini pie pans, each one measuring ~4”x2”. (Note: This set of mini springform pans works perfectly for this recipe.) Place pans on a foil-lined baking pan; set pan aside.
- Using a food processor, add the flour, butter and salt. Pulse several times until a crumbly mixture forms.
- Add egg yolk and 2-3 Tbsp of water; pulse until dough comes together in a ball.
- Divide dough into 4 equal pieces. Flatten each piece into a disc and wrap with plastic wrap. Refrigerate dough for at least 1 hour. (Note: Dough can be made the day before and refrigerated overnight.)
For the Filling
- Using a medium saucepan, fill with water and bring to a boil over medium-high heat. Once boiling, add carrots, peas, celery, and corn; boil for 8-10 minutes.
- Drain vegetables and place into a large mixing bowl. Add shredded chicken; stir until well combined.
- Meanwhile, using a medium skillet, add butter and place over medium heat. Once butter has melted, add onion; saute for 5-6 minutes, stirring occasionally, or until onion is translucent.
- Add flour, salt, ground cumin, smoked paprika and pepper to skillet; stir until well combined. Add milk and chicken broth; stir until well combined. Continue cooking over medium heat, stirring constantly, for 4-5 minutes, or until mixture has thickened noticeably.
- Transfer mixture into bowl with chicken and vegetables; stir until well combined. Set filling aside.
- Preheat oven to 375°F.
- Working on a lightly floured surface, roll each piece of dough into an 8” circle. Press one piece of dough into each of the 4 prepared pans.
- Divide filling evenly into 4 pans. Fold excess dough over top, but do not seal. Brush tops of dough with the beaten egg.
- Bake for 30-35 minutes, or until tops of pies are golden brown.
- Let pies cool for 15 minutes before serving.
Looking for more tasty comfort food recipes? Check out some of these favorites, too:
Loaded Hasselback Baked Potatoes
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That’s so funny…can’t imagine having a ‘monthless’ month of the year!! I also can’t believe it’s almost March! Where is the year going? Though, with all the snow we’ve had, I’m soooo ready for spring! I love food in mini form…it’s just so cute. However, there’s no way I’m eating just one 😉 These look delicious, David, and super comforting! Heck, I’d even eat this for breakfast!!
Tell me about it! I’m not sure how you track the calendar when you have a monthless month. But I get it. I’m over winter at this point!
Chicken pot pie for breakfast? Hmm. I could get on board with that! 🙂 Thanks, Dawn!
Love your random historical and linguistic facts, David! They might not always have practical application in our life (I hope trivia games offers some of these questions!), but they’re cool! And you know what’s else cool? These Mini chicken pot pies. Savoury pies are the best, and you’ve proven that again. Love these mini baking forms, too.
Hah! Well you might think I’d do well at trivia, but nay. The problem is I know nothing about movies and pop culture…and that’s at least 50% of the trivia questions whenever you find a place doing bar trivia. I still enjoy playing, but my knowledge is too random to be much of a help! Thanks, Ben!
I’m also a collector of useless (yet helpful when I watch Jeopardy) trivia so I’ll be hanging onto the February fact! Chicken pot pie was one of my favorite dinners growing up and I think I’d love it even more in miniature. These look delicious!
Ok! *high five* to someone else who appreciates random, useless factoids! I love the random trivia…even if it doesn’t help me except on Jeopardy. (And to be honest it usually doesn’t even help me there. Hah!) Thanks so much, Kelsie!
A childhood favorite made so much cuter in the little springform pans! Which I happen to have on hand 🙂 The perfect meal to get us through February. And wow, did I learn some fascinating things …no month of February, slaps with goat hides, and a Latin teacher! That’s totally awesome!
Yes! Someone else has the random 4″springform pans! I love those things. Super random, yes. Super cool, absolutely. And they’re perfect for these chicken pot pies!
Yes, my Latin teacher nerdiness came out a little bit in this post. It makes an appearance from time to time. Haha!
As a current history and politics teacher, I know what you mean. My other half will put on their bored face when I start yammering on about something historical. I feel it’s an act, and they are truly jealous…. maybe. Anyway, this is making want to sit down and have a pie pronto. I love a good pie, especially this time jf year!
Oh man, I’m not sure I realized that you teach current history and politics. So cool! I toyed with the idea of teaching history since it dovetailed well with the Latin…but that was a previous lifetime now. I’ve gotta say that I do miss teaching though! I miss seeing that light bulb go off in my students’ heads. Oh well. I’ll just go eat another mini pot pie instead! 🙂 Thanks, Matt!
If you wanted to use pre-made pie crusts with this what would you suggest? Personally, I love the trivia facts!
Hey Cherylynn! You could absolutely use premade crusts here. I would recommend using the refrigerated kind that come 2 rolls per box. (Not the frozen pre-made shells.) That way you could roll the dough out to whatever size you need. If you have the same springform pans I used here, then you’d need an 8″ circle of dough. (4″ diameter and 2″ up both sides.) I hope this helps! This really is a tasty chicken pot pie recipe! 🙂
Your mini pies are cute . I loved my Latin teacher in Germany . Unfortunately I lost everything I learned.
Hey, it’s never too late to go back and refresh those Latin skills, Gerlinde! 🙂 Ok, maybe we’ll just bake up some mini chicken pot pies instead. Haha!
I must confess, I am up for comfort food any time of year 🙂 And these chicken pot pies are my kind of comfort food! The weather has cooled down a bit over here, and I know I will enjoy eating these on a cool Autumn night soon.
Same here, Alexandra! I love comfort food. Here’s the thing, though. Comfort food changes for the seasons – at least for me. In the summer, I want a good grilled burger (or anything grilled). In the winter, I want soups and stews. But you’re right that chicken pot pie is a classic! Enjoy those cooler nights over there, my friend. 🙂
these look so so delicious david. i love chicken pies! autumn is almost upon us so i can make them in the not too distant future…
Yes! I hear the nights are starting to get cool down there. This would be the perfect way to welcome in Autumn! 🙂 Thanks, Sherry!
I grew up eating those mini chicken pot pies that you buy frozen – those didn’t hold a candle to these, beauties! There’s something about having the whole thing to yourself. 😉 Yum!
I totally know what chicken pot pies you’re talking about, Marissa! I’m pretty sure we had those on rotation in our house, too. But I’m telling you that these chicken pot pies are amazing! I could eat these every week and not get tired of ’em. 🙂
Yep, March is here! Well almost…These mini pot pies are so perfect for winter time. They will chase away the cold and the blues. My kids are huge fans of chicken pot pie and these mini versions are right up their alley!
March might be here, but it’s still cold. Imagine that! I think there are signs that it *might* warm up sometime…but we’ll see. In the meantime, we have chicken pot pie to keep us warm, right? 🙂 Thanks, Kathy!
Well I did not know anything about the February “random factoid.” 😉
I love dishes that are expected to be big, made mini. It’s just a thing I’m into. So I adore these mini pies you’ve made. Not only because they’re mini — the combination of ingredients is making me staring. YUM! ~Valentina
Well now you are armed with trivia knowledge about February! (Granted, it’s pretty useless knowledge, but it’s still fun to know, right??) Also, these mini chicken pot pies are seriously delicious. I highly (!!) recommend them!
Definitely great comfort food for this time of year. As I look outside here at the pouring rain, man am I craving for one of these chicken pot pies! And those are not useless facts David. I’m always fascinated to learn more about our history, so thank you for that. And for these delicious pies!
Hey, rain is better than snow, right? We haven’t had too much snow lately, but it’s been cold…so the snow we do have has been sitting out there for days. I’m ready to see green grass again! But before that, I’m ready to see these chicken pot pies on my dinner plate again! 🙂 Thanks, Neil!
Chicken pot pies are one of my all-time favorite comfort foods! I love these mini ones.
Thanks so much, Dawn! Everything’s better in mini form, right??
Oh dear, I can see I’m going to have to buy more mini springform pans because this is such a fun idea for entertaining.
Yes! Those mini springform pans are such a fun way to entertain. The bonus is you can use them for all sorts of recipes at least. 🙂 Thanks, Karen!
I found this recipe as an excuse to finally use the mini springform pans my mom gave me and what a successful first go! I then took the dough recipe to to fill with apple pie filling, which was another great success. The filling for that reduced enough there was a bit of a cave under the top shell, but it’s a perfect space for ice cream or a shot of whipped cream.
Hey Ben! I’m so glad you tried this recipe. I had a similar experience in that I was looking for a way to use those mini springform pans. Funny enough, I also turned this recipe into an apple pie version – https://spicedblog.com/individual-apple-pies.html. I personally love both the chicken pot pie and the apple pie versions – plus, serving them in the mini pot pie form is really fun. Thanks for taking the time to comment!