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+ servings
Mini Chicken Pot Pie in ramekin with blue and white towel

Mini Chicken Pot Pie

Chicken and vegetables simmer in a creamy filling underneath a flaky biscuit topping to make these individual chicken pot pies.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8

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
  • 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
  • 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

Any combination you like of vegetables and chicken may be used in this recipe. You'll need a total of  cups of add-ins for this filling. (i.e. 1 cup chicken + 2 cups vegetables, 3 cups vegetables without any meat, 2 cups chicken + 1 cup vegetables)
Leftover cooked vegetables may be substituted for the frozen vegetables in this recipe. This is one of my favorite ways to make over any leftover meats or vegetables in the fridge.

Nutrition

Calories: 214kcal · Carbohydrates: 23g · Protein: 9g · Fat: 10g · Saturated Fat: 5g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 0.3g · Cholesterol: 36mg · Sodium: 470mg · Potassium: 221mg · Fiber: 2g · Sugar: 3g · Vitamin A: 2450IU · Vitamin C: 5mg · Calcium: 97mg · Iron: 2mg
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