Mini Chicken Pot Pies

Tuesday, 20 Jan 2009


This is a mashup of two different but highly rated chicken pot pie recipes:  Chicken Pot Pie IX from (with a whopping 1,668 reviews and a 5-star rating) and Individual Chicken Pot Pies from Real Simple (also 5 stars, but with only 10 ratings).


I used the Chicken Pot Pie IX recipe as my basis because it used more fresh ingredients.  However, I made several significant changes to add more flavor.  I got the idea for making several small chicken pot pies from the Real Simple recipe.  However, it used all frozen vegetables.  To keep things simple, I think it’s easiest to just write out the recipe as it came out in its final mashed up form:

Elizabeth’s Mini Chicken Pot Pie Mashup (Makes 4 Servings)

2 refrigerated pie crusts

3 small boneless skinless chicken breasts, cubed

1/2 cup sliced carrots

3/4 cup frozen peas

1/4 cup chopped celery

1 large shallot, chopped

1 teaspoon chopped fresh thyme

3/4 can cream of chicken soup

1/2 cup milk (I used skim)

1 cup chicken broth

2 tablespoons butter

garlic salt

freshly ground pepper and sea salt

Preheat oven to 375 degrees.  Spray four small oven-safe bowls or ramekins with cooking spray and line them with prepared pie crust.  (I know these aren’t beautiful, but the prepared pie crust was a little brittle.  I had to roll them out a little with a rolling pin to get them the right size and shape. Homemade next time!)  Bake for five minutes to keep the bottom crust from getting soggy.  Set aside.


Put peas, carrots and celery in a saucepan, cover with chicken broth and boil for 10-15 minutes, or until vegetables are tender.  Drain and set aside.  In a large skillet, saute shallots over medium heat in one tablespoon butter until shallots are translucent.  Add thyme and cook for about one more minute.  Remove shallots from pan.  Season chicken with garlic salt and pepper.  Raise heat to medium-high and add remaining tablespoon of butter.  Cook chicken until browned on all sides and cooked through, approximately 6 minutes.  Add shallots back into pan and toss with chicken.  Remove from heat.  In a large bowl, mix together chicken/shallot mixture and boiled vegetables.In a separate bowl, mix together cream of chicken soup and milk.


Mix soup/milk mixture into chicken/vegetable mixture.  Season with additional salt and pepper to taste. Fill pie shells with filling.


Use remaining pie crust to make top crusts for each pie.  Poke holes in the top crust with a fork to allow steam to escape.


Bake for 35-45 minutes, until crusts are golden brown.  After about 10 minutes or after crust edges brown, place strips of foil around edges to keep them from getting overdone. These took 45 minutes to cook.  Let cool for 10 minutes before serving.


Although it damaged the edges a little, I took the two pot pies we didn’t eat and turned them out of their dishes to freeze, sprinkling the broken crust on top to save.


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