Mini Chicken Pot Pie Recipe With Pie Crust: Buttery Lattice Topped Comfort

There’s something deeply comforting about individual chicken pot pies, their golden crusts hiding a creamy, savory filling. This recipe delivers that nostalgia in perfect single-serving portions.

I developed this method to capture all the cozy flavors of classic pot pie in a personal-sized format. The buttery pie crust forms a flaky lattice top that’s as beautiful as it is delicious.

Each mini pie serves up tender chicken, hearty vegetables, and a velvety sauce that bubbles up through the crust. The comfort of homemade pot pie, now in individual portions.

Perfect for family dinners or impressive enough for company. Here’s how to make these personal pies.

Ingredients for Mini Chicken Pot Pie Recipe with Pie Crust

Buttery crusts and creamy fillings come together in these individual comfort classics with a flaky lattice top.

The crust is non-negotiable for that signature flakiness. Pillsbury all-butter pie crust is my go-to for convenience without sacrificing quality, but homemade works if you’re feeling ambitious. For the chicken, thighs stay juicier than breasts, though both work—just don’t overcook. Look for low-sodium chicken stock at Whole Foods or Trader Joe’s to control the salt content in your filling.

Swap the peas for diced green beans or corn if that’s what’s in the freezer (frozen works in a pinch). No fresh herbs? Dried at one-third the amount—just bloom them in the butter. The milk can be half-and-half for extra richness, or 2% in a bind. For the vegetables, leeks add a nice mild oniony flavor if you’re feeling fancy, but stick to the classic trio if you want that traditional pot pie taste.

Assemble the pies up to a day ahead—keep them chilled until ready to bake. Leftovers reheat well in a 350°F oven for 15-20 minutes (microwave makes the crust soggy). The filling thickens as it cools, so let them rest 5-10 minutes before serving. Freeze unbaked pies for up to 3 months.

Step-by-Step Instructions for Chicken Pot Pie With Pie Crust

Master the technique for flaky, golden pies with a rich, creamy filling that delivers comfort in every bite.

Step 1: Poach and Shred the Chicken Breast

Place the 1.5 lb chicken breast in a medium saucepan and cover with water by 1 inch. Bring to a gentle simmer over medium heat and poach for 12-15 minutes until the internal temperature reaches 165°F and the meat is no longer pink.

Drain the chicken and let it cool slightly, then shred into bite-sized pieces using two forks. This method ensures tender, juicy chicken that doesn’t dry out during baking. Set the shredded chicken aside while you prepare the filling.

Step 2: Sauté Vegetables and Make the Roux

In a large skillet, melt 4 tbsp unsalted butter over medium heat. Add the finely diced yellow onion, diced carrots, and diced celery stalks, cooking for 5-6 minutes until the vegetables soften and the onion becomes translucent.

Add the minced garlic cloves, 1 tbsp fresh thyme leaves, and 1 tsp fresh rosemary, stirring for 30 seconds until fragrant. Sprinkle the 0.33 cup all-purpose flour over the mixture and cook for 1-2 minutes, stirring constantly to form a light golden roux.

Step 3: Create the Creamy Filling

Gradually whisk in the 1.5 cups chicken stock and 0.5 cup whole milk, ensuring no lumps form. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon.

Stir in the shredded chicken, 0.75 cup frozen peas, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Cook for an additional 2 minutes until the filling is creamy and the peas are heated through. Remove from heat and let it cool slightly.

Step 4: Assemble and Bake the Pot Pies

Preheat the oven to 375°F. Roll out the 2 sheets store-bought pie crust and cut into rounds to fit your ramekins or muffin tin. Press the rounds into the greased molds, then fill each with the chicken mixture, leaving ¼ inch space at the top.

For the lattice top, cut the remaining pie crust into strips and weave them over the filling. Brush the tops with a beaten large egg for a golden finish. Bake for 25-30 minutes until the crust is deep golden brown and the filling is bubbling.

Step 5: Cool and Serve

Remove the pot pies from the oven and let them cool for 10 minutes before serving. This allows the filling to set slightly, making them easier to handle. The crust should be flaky and crisp, while the filling remains creamy and rich.

Garnish with reserved celery leaves for a pop of color and freshness. Serve warm for the ultimate comfort experience, with each bite delivering a perfect balance of savory filling and buttery crust.

Storing and Reheating This mini chicken pot pie recipe with pie crust

Refrigerator Storage

Let your mini pies cool completely before storing—about 1 hour at room temperature. Transfer to airtight containers and refrigerate for up to 4 days. The filling thickens as it chills, making them even heartier the next day. ❄️

Freezer Storage

For longer storage, freeze unbaked pies on a sheet pan first, then wrap individually in plastic wrap and aluminum foil. They’ll keep for 3 months without freezer burn. I always label with the date—trust me, you’ll forget otherwise.

Oven Reheating

Preheat oven to 375°F and place pies on a baking sheet. Cover loosely with foil and bake for 15-20 minutes until the filling reaches 165°F. This method keeps the crust crisp. 🔥

Microwave Option

For a quick meal, microwave individual pies on 70% power for 2-3 minutes. The crust won’t be as flaky, but it’s perfect for busy weeknights. Add a splash of milk to loosen the filling if needed.

Make-Ahead Assembly

Assemble the pies up to 1 day ahead and refrigerate until ready to bake. This is great for dinner parties—I just pop them in the oven when guests arrive. The lattice stays beautiful, and the flavors meld overnight.

Frequently Asked Questions