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Mini Chicken Pot Pies

Updated: Jan 29, 2021

By: Briana Salim

It's 2021! And if we have learned anything from 2020, it's the importance of self love. In the spirit of self love during this winter season, warm yourself up with this cute personal pot pies. Shout out to our friend Velicia for getting us these ADORABLE mini Le Cruesets!

Chicken Pot Pies



- 2 cups of shredded chicken

- 1/3 cup of chopped mushrooms

- 1/3 cup of chopped onion

- 1/3 cup of chopped celery (We used Broccoli)

- 1 3/4 cup of chicken broth

- 1/3 cup of all purpose flour

- 1/2 cup of milk (I used oat milk)

- 1/3 cup of butter

- Seasoning: Salt, Pepper, Garlic Powder and Worcestershire Sauce


- Puff pastry sheets/pie crust/Phyllo Dough


  1. Chop up the cooked chicken (I used 2 small chicken thighs), mushrooms (I used 4), onion and broccoli.

  2. Sauté mushrooms and broccoli in some butter and put aside with cooked chicken.

  3. In a big saucepan, melt the butter on medium heat and add your onions. Stir until fragrant for about 2 minutes.

  4. Add the flour into the sauce pan and mix until paste-like (about 2-3 minutes).

  5. Slowly pour in the milk and the chicken stock.

  6. Keep stirring until your mixture has combined together.

  7. Add the chicken, mushrooms and broccoli and mix thoroughly .

  8. Add the salt, pepper, garlic powder and a couple teaspoons of Worcestershire sauce (season to taste!)

  9. Line your baking dish with pie curst or puff pastry sheets.

  10. Pour the chicken pot pie filling into the baking dish.

  11. Cover with the pie crust or puff pastry sheet.

  12. Bake at 400F for around 15-20 mins (this may vary for you since we used smaller baking dishes!)


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