Chicken and vegetables simmer in a creamy filling underneath a flaky biscuit topping to make these individual chicken pot pies.
Individual Chicken Pot Pie Recipe
Individual chicken pot pies are so much fun to make and to eat. The single-serving size is perfect for meal prepping and heating up a quick and filling meal on the go.
Mini pot pies are a delicious way to use up leftover meats and vegetables. If you don’t have any leftovers that is fine too. Rotisserie chicken, canned chicken or even a chicken breast you popped into the oven and then shredded will work beautifully.
While fresh vegetables are a must in my refrigerator, I do stash a few bags of frozen to use in recipes or if my time between grocery store runs gets stretched a bit long. Frozen mixed vegetables work quite well in the cream sauce or use other roasted vegetables you have.
Random tip for you on frozen vegetables. Have you tried air frying them? I kid you not they come out crispy, tender, and delicious. I shocked myself when I tried it in a pinch a few weeks ago.
In about 30 minutes, you can have the hot, savory filling made and ready for the oven. This is a delicious cream sauce that does not use condensed canned soup. I don’t have anything against canned soup, but nothing beats the creaminess and flavor of this homemade chicken pot pie filling.
Mini Chicken Pot Pies
Saute the diced celery and onions in butter just until they are soft. Add the flour to your saute pan (the is THE BEST saute pan for the job) and stir to coat all the pieces. Whisk in the chicken broth, continue whisking to create a smooth sauce.
As the sauce thickens turn down the heat and add the milk and seasoning, simmer the sauce on low until it is nice and thick. Add the chicken and vegetables, stirring to combine.
It doesn’t need to come back up to a simmer just have all the ingredients evenly stirred in. Spoon the chicken and vegetable filling mixture into the greased ramekins.
Mini Chicken Pot Pie with Biscuits
Drop biscuits make for the perfect mini chicken pot pie topping. Whisk together the dry ingredients until they are evenly combined.
Cut or grate your cold butter into small pieces. Use a fork or pastry blender to mix the butter in. The mixture will be crumbly and lumpy at this point.
Slowly add in the milk, just until it pulls away from the sides of the bowl. Add just a little bit at a time so that the dough doesn’t get too wet. It will still look a little dry and even sticky.
Cookie scoops are the best for making drop biscuits. Use the medium scoop in this set and scoop the dough evenly over the top. It will bake into a beautiful golden crust.
Bake for 14-18 minutes in the preheated oven, until the topping is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.
Mini Chicken Pot Pie Recipe
Mini chicken pot pies can be made with a combination of fresh, frozen, or leftover ingredients. You have room to get creative with this recipe. Just keep the total meat and vegetable amount to about 3 cups and you should be set.
Filling Ingredients
- butter
- yellow onion
- celery
- all-purpose flour
- chicken broth
- milk
- kosher salt
- black pepper
- celery seed
- chicken
- frozen vegetables or leftover cooked vegetables
Topping Ingredients
- all-purpose flour
- baking powder
- kosher salt
- sugar
- butter
- milk
Chicken and Vegetables
Chicken and vegetables are a simple and delicious combination for any meal. For a traditional chicken pot pie with a double crust pick up a bag of mixed vegetables, a rotisserie chicken, and a store-bought pie crust to make a deliciously easy chicken pot pie.
Cabbage stir fry with chicken and noodles in a simple stir fry sauce is a delicious way to get dinner on the table fast.
Crispy roasted chicken thighs with red potatoes baked right along with the chicken make a savory weeknight meal.
Mini Chicken Pot Pie
Ingredients
Filling Ingredients
- 2 tablespoons butter
- ½ small yellow onion chopped small, about ½ cup
- ¼ cup celery sliced very thin, about 1 stalk
- 3 tablespoons all-purpose flour
- ¾ cups chicken broth
- ½ cup milk
- ¼-½ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon celery seed
- 1 cup cooked chicken chopped into ½-inch pieces
- 12 ounces frozen vegetables or leftover cooked vegetables about 2 cups
Topping Ingredients
- 1 cup all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons sugar
- 3 tablespoons butter grated
- ½ cup milk plus more ONLY as needed
Instructions
To Make the Filling
- Preheat oven to 425°F. Grease 8 small 10-14 ounce ramekins or oven safe bowls with butter and set aside. In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
- Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Add the turkey and vegetables. Stir to mix throughout. Pour the mixture into the prepared dishes and set aside.
To Make the Topping
- In a mixing bowl, stir together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
- Gradually stir in milk – do not dump all the milk in at once! Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky. Scoop the dough over the filling in the baking dishes. (The medium scoop in this set is perfect for this.)
- Bake for 14-18 minutes in the preheated oven, until the topping is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.
Notes
Nutrition
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