Mini Chicken Pot Pies

Sea Sun Recipe

By Sea Sun Seasun

4 mini deep dish pies
Prep Time:
Cook Time:

This recipe is from the book that came with my Pie and Pastry Baker. I have made pot pies from scratch often and this simple recipe for the filling is spectacular. :-)

Kids of all ages love having their own mini deep dish pie!


1 Tbsp
1 Tbsp
1/3 c
whole milk
salt and pepper to taste
1 tsp
chicken bouillon base (powdered or paste)
1/2 tsp
mustard, dried
2 Tbsp
onion, minced
1 small
carrot, diced
1/4 c
frozen peas, thawed
1 small
rib celery, diced
1 c
chicken, cooked and diced
pie crust for pie baker machine

Directions Step-By-Step

In a small saucepan set over medium heat, combine the butter and flour. Whisk until flour is incorporated, then stir in the milk. Whisk until smooth and bubbly.
Season with salt, pepper and chicken base, then taste for seasoning. Add remaining ingredients except for crusts and cook until bubbly.
Bake in Pie and Pastry Baker with crust of your choice.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids

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Gerald Stegman Technoman
Mar 2, 2014
I made a quick version of the chicken pot pie in my Wolf Gang Puck pie baker I purchased from Sams Club today. It has 4 Wells to make 4 pies at once. My recipe is below:

Rotisserie Chicken with some dark and white meat from the chicken cut up in bite size pieces.
1 small bag of steam mixed vegtables
2 small red (B) potatoes cooked but firm cut into small chunks.
1 TBL spoon of butter/margerine
1 TBL spoon of flour
2/3 cup of half and half or milk
1 tsp of low sodium chicken bullion crystals (not required)

Cook potatoes till hot through but firm (3.5 minutes on high in microwave)
Cook steam vegtables in microwave per bag instructions.
Remove one breast, and one leg and thigh from a rotisserie chicken and cut into bite size pieces.
Melt butter, and add flour to make a rue. Once rue has bubbled for a minute, add milk and stir until well blended and all clumps mixed. Cook till thickened. Add chicken bullion, vegtables, potatoe and chicken to thickened mixture. Let simmer for 3 or 4 minutes till heated through.
Prepare crusts for 4 pies (mixture will make about 6) and place bottom crust. Add filling, and top with puff pastry crust. Cook till crust is golden brown on top. Serve
Gerald Stegman Technoman
Mar 2, 2014
For beef pot pies, just sub left over beef roast and gravy made with beef stock for the rue and milk.
Sea Sun Seasun
Jan 19, 2012
I'm glad you liked it! :-)
Paula Coffill plchargergirl
Jan 18, 2012
It was delicious!! I doubled the recipe and had to add a can of cream of mushroom soup and a little more milk cause I made four pies in ramekins. I am going to tell all my friends!! Thanks!