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Individual Chicken Mushroom Pot Pies

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4.93 from 14 votes

Jump to Recipe 10/17/14 | Updated: 03/14/21 | by Nora

Put a new spin on the classic casserole dinner with these individual mini chicken mushroom pot pies!

A quick and creamy filling made from scratch with chicken breasts, sliced mushrooms, milk and butter is hiding underneath a crispy crust with puff pastry. Bake it to golden perfection for the best homemade comfort dinner.

frontal view on two individual servings of chicken mushroom pot pies

Who ate all the pie? Who ate all the pie? I did and it was glorious! But actually it would have to be “Who ate all the pot pie?” since these are most definitely pies of the pot variety.

You know, the ones who only have pastry on top but not anywhere else. And yes, I did look that up to make sure I call these by their correct name. This recipe is one of our favorite easy family meals – and now it can become yours, too.

Tips and tricks

Ingredient notes

You can easily use fresh garlic in place of the dried, just mince it finely to make sure it’s evenly distributed in the filling.
If you don’t want to cook with alcohol, simply use chicken broth instead of the white wine.
For the milk I absolutely recommend whole milk for the richest filling. You can obviously use one with a lower fat content, but whole milk tastes best.
In case you want a lighter meal, you can use phyllo pastry in place of the puff pastry.

Key steps to the best chicken mushroom pot pies:

The filling is easy to make for these, and using puff pastry means the pies are assembled in no time at all.

make the filling
divide between ramekins and cool slightly
top with puff pastry lids (double up the pastry for an extra-pretty and tall look!) and bake

step by step images for chicken and mushroom pot pies

Cooking tips

Whisk the filling well to avoid any lumps.
I like to divide the filling into the ramekins to cool, because then it’s out of the hot pan and in smaller portions, which means the cooling time is a lot shorter.
I like topping each pie with TWO puff pastry lids, because wow, does it look good that way 😉 As kids, our dad would always do some fun shapes with cookie cutters instead and place these on top of the pastry lid. Your call!

Make ahead instructions

Make the filling ahead

The filling for these chicken mushroom pot pies can be made in advance and kept in the fridge for up to 2 days until you’re ready to bake and eat!

Just take out of the fridge, divide between ramekins, top with the pastry lids and bake as directed in the recipe. Your pies may need an extra 5-10 minutes in the oven.

Three individual chicken mushroom pot pies on a dining table.

Chicken pot pie FAQs

Can you freeze chicken pot pie?

Yes, you can freeze these baked or unbaked.

To freeze unbaked: Place the assembled ramekins (pastry lids and all!) on a baking sheet and freeze until solid, about 1-2 hours. Wrap them well in foil and then aluminum foil, then label and freeze for up to 3 months.

To bake, unwrap them and place them in the COLD oven (otherwise your dish could burst!), then turn it on to 400°F and bake as directed in the recipe – though you may need to add 10-20 minutes to the baking time.

To freeze baked: Cool the baked pot pies to room temperature, then immediately refrigerate JUST until chilled. Wrap, label and freeze for up to 3 months.

To reheat, thaw in the fridge overnight and reheat in the oven or microwave until steaming hot all the way through.

Side dish suggestions

Since these are quite rich with the puff pastry, I usually serve them with a simple vegetable side or leafy greens with a homemade ranch dressing.

Easy Sautéed Green Beans

Homemade Ranch Salad Dressing

frontal view on chicken pot pie with a spoon inside

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

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