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Home / Recipes / Dinner / Casseroles / Individual Chicken Mushroom Pot Pies

Individual Chicken Mushroom Pot Pies

1 hr 15 mins
| 51 Comments |
4.93 from 14 votes
Jump to Recipe 10/17/14 | Updated: 03/14/21 | by Nora
photo collage of chicken mushroom pot pies with text overlay "chicken mushroom puff pastry pot pies"

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.

green beans in white bowl
Easy Sautéed Green Beans
homemade ranch salad dressing pouring from glass measuring jug over salad ingredients
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. Sign up for my email list, too!

Printable Recipe Card
frontal view on chicken and mushroom pot pie in black ramekin
Pin Recipe

Chicken and Mushroom Pot Pies

These chicken and mushroom pot pies come together in a cinch for a quick and comforting dinner!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.93 from 14 votes
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Recipe details

Prep 15 mins
Cook 45 mins
Total 1 hr 15 mins
Difficulty Easy
Servings 4 pot pies
Nutrition 654.15 kcal

Ingredients
 

  • 1 tablespoon oil
  • 1 pound skinless, boneless chicken breast diced
  • 1 small yellow onion finely diced
  • 1 pound mushrooms sliced
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • salt & pepper to taste
  • ¼ cup white wine use chicken stock if you don't want to cook with alcohol
  • ¼ cup flour
  • 2 cups milk whole milk preferred
  • 2 tablespoons butter
  • 1 sheet puff pastry
  • 1 egg beaten

Instructions
 

Make Filling:

  • Brown chicken and vegetables: Heat 1 tablespoon oil in a large skillet over medium high heat. Add the diced chicken and brown until golden, about 4-5 minutes. Stir in the onion and mushrooms, reduce the heat to medium and cook until softened, about 5-8 minutes.
  • Season and deglaze: Once vegetables have softened, stir in garlic powder, dried salt and pepper. Pour white wine into the skillet, scraping any browned bits off the bottom of the pan. Simmer until liquid has reduced.
  • Finish filling: Whisk the flour into the milk to make a slurry. Pour over the mushrooms and chicken, stirring well, and simmer until thickened. Stir in the butter, then spoon into 4 lightly greased ramekins and set aside to cool.

When Ready to Bake

  • Prep: Preheat oven to 400°F. Cut 8 circles slightly bigger than the dishes from the chilled puff pastry and top each pie with two pastry circles. Lightly brush with egg.
  • Bake: Bake for 20 minutes or until pastry is puffed up and golden and filling is bubbly. Serve immediately.
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Notes

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.

Tips and tricks

If your ramekins are on the larger side, you might need more than one puff pastry sheet to cover them all with a double lid.
To cut back on the calories, you can leave out the second layer of puff pastry. Or use phyllo pastry to top the pies!

Nutrition

Serving: 1pot pieCalories: 654.15kcalCarbohydrates: 41.42gProtein: 37.7gFat: 36.67gSaturated Fat: 12.02gCholesterol: 140.75mgSodium: 382.04mgPotassium: 1037.7mgFiber: 2.56gSugar: 10.16gVitamin A: 465.99IUVitamin C: 5.78mgCalcium: 164.42mgIron: 2.96mg
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: British

More savory pies

  • Homemade Shepherd’s Pie
  • Homemade Chicken Pot Pie
  • Easy Turkey Pot Pie
  • Cheesy Cornbread Chicken Tamale Pie Casserole

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Rebecca says

    August 09, 2017 at 11:40 pm

    5 stars
    quick, easy and delicious!

    Reply
  2. Shannon says

    February 21, 2017 at 12:35 am

    4 stars
    I have made this twice now, with modifications. I never have white wine on hand, so just used a dash of red, added two tablespoons (approx) of dijon mustard, and some worcestershire sauce (things that my dad adds to his chicken mushroom pot pies). This time around I added some parsley as well.

    The first time around, i did the single pastry layer, but tonight I think i’ll try the double! Sounds indulgent 😉

    Reply
    • Nora says

      February 21, 2017 at 6:40 am

      Your modifications sound absolutely delicious, Shannon! The double crust is really indulgent, hope you tried and loved it 🙂 Thsnk you for your time to review the recipe, I appreciate it!

      Reply
  3. Patti says

    July 16, 2016 at 11:06 pm

    Are these pots you recommend actually over $26 EACH on Amazon? Pretty tough to make pies for a family at that cost. But awfully pretty presentation.?

    Reply
    • Nora says

      July 20, 2016 at 10:06 am

      Hi Patti, thanks for bringing this up! I didn’t realise that’s the price for one – where I live that’s almost the price for a set of three! I guess it’s a case of import taxes, since Le Creuset is from France. Unfortunately I can’t find any black mini cocottes for a lower price, but here’s a white alternative that’s really reasonably priced: http://amzn.to/29ZziEw (full disclosure: that’s an affiliate link and I make a commission for purchases made through this link). They are a little smaller though, so you’d probably get more individual pies than stated in the recipe. Hope that helps!

      Reply
  4. Ice Vittorio says

    June 23, 2016 at 8:19 pm

    I really want to try this recipe for tomorrow. The thing is that I will be making a LOT of pot pies, and my mom would literally blow the roof off if I give out pot pies in our ramekins to my brother’s irresponsible friends (yes, they are male teenagers) xD. So, do you know what else I could substitute the ramekins for? And two, I want to have a bottom pastry as well as the two top pastry mentioned in the actual recipe. How would that work? Would the pot pie get too dry? I’d be so grateful if you could help me out!

    Reply
    • Nora says

      June 26, 2016 at 6:07 pm

      I’m so sorry I’m only replying to your comment now! I hope the recipe worked out for you.

      For future reference, it’s no problem to bake the pie in a large dish. The pastry will just need longer to cook through, I’d guess anywhere from 35 – 45 minutes should suffice, but be sure to check.

      A bottom pastry shouldn’t be a problem at all. I’d blind-bake it to prevent it from getting soggy.

      Reply
  5. sarah alwahidi says

    February 16, 2016 at 3:37 pm

    this looks soooo yemmmmmy i will give it a try tonight and tell you how it turned out hopefully amazing like it looks .. thanks for the recipe ..

    Reply
    • Nora says

      March 16, 2016 at 6:00 pm

      Thanks Sarah, I hoped you liked the pies!

      Reply
  6. Samantha says

    February 06, 2016 at 3:22 pm

    These look delish! Where did you get the adorable ramekins pictured your photos? ?

    Reply
    • Nora says

      February 07, 2016 at 4:56 pm

      Honestly, I think I picked them up at a random store in their kitchen section! Le Creuset does cute ones, but they’re way more expensive.

      Reply
  7. Vanessa says

    January 14, 2016 at 11:37 am

    5 stars
    I tried these pot pies for dinner tonight — they turned out fabulous! So easy, so tasty. Thanks for the recipe!

    Reply
    • Nora says

      January 15, 2016 at 8:49 am

      Thanks for sharing your experience, Vanessa! I’m glad the recipe turned out well for you and I appreciate your nice feedback. Have a lovely day!

      Reply
  8. Tanya says

    August 03, 2015 at 7:43 pm

    What kind of white wine are you using? I don’t cook with white wine and don’t know what kind to buy, but I would like to try the recipe with white wine.

    Reply
    • Nora says

      August 04, 2015 at 5:25 pm

      Hi Tanya! This probably sounds very bad, but honestly – for cooking I just buy any old cheap wine. Preferably a dry one. Right now I have a cheap Chardonnay in my kitchen that’s exclusively for cooking. If you want to buy wine just for this recipe and want to be able to drink the rest – I’d just go for your favorite dry one! Hope that helps, I really appreciate you wanting to try one of my recipes!

      Reply
    • Ice Vittorio says

      June 23, 2016 at 8:28 pm

      I know this was a long time ago, but in case anyone else ever needs it:
      White wine can be substituted with chicken or vegetable stock, white wine vinegar, white grape juice, or even lemon juice.

      Reply
  9. adu says

    April 17, 2015 at 4:17 pm

    What can I use instead for white wine?

    Reply
    • Nora says

      April 17, 2015 at 8:29 pm

      You can just use additional broth!

      Reply
  10. D J Moye says

    February 16, 2015 at 1:35 am

    These potpies look fabulous. Have pinned the recipe and can’t wait to try it. The photos are great as well.

    Reply
  11. Meseidy says

    December 16, 2014 at 4:38 pm

    I totally know what you mean! I am a constant googler! I need to know everything! The other day I was watching Benjamin Buttons and I wondered the origin of the story. Quickly my fingers went-a-googling and I found out that it was based on a short story from F. Scott Fitzgerald! I know random.

    Anyway, you pot pies look lovely! The perfect satisfying dish for a cold winter day!

    Reply
    • Nora says

      December 16, 2014 at 10:03 pm

      Yay, somebody else with googleritis! Thanks Meseidy!

      Reply
  12. Suzy @ The Mediterranean Dish says

    November 07, 2014 at 5:49 pm

    5 stars
    I saw these little pot pies on foodgawker a few days ago! I’m glad I found you!!! I love individual-sized meals, and these look delicious. Your photography is amazing BTW.

    Reply
    • Nora says

      November 07, 2014 at 7:45 pm

      Awwww thank you SO much Suzy!

      Reply
  13. fareseason says

    October 21, 2014 at 7:46 pm

    Looks great Nora! Excited for cake for dinner.

    Reply
    • Nora says

      October 21, 2014 at 8:52 pm

      Thank you Nicole! Cake is coming soon 🙂

      Reply
  14. Gayle @ Pumpkin 'N Spice says

    October 20, 2014 at 12:14 am

    Nora, these pot pies look absolutely incredible! I love that you used chicken and mushrooms in these cuties. I could eat mushrooms all day, every day, and still never get sick of them! Looks like the perfect comfort food to me!

    Reply
    • Nora says

      October 21, 2014 at 8:47 pm

      Me too! Thank you Gayle!

      Reply
  15. Caroline says

    October 19, 2014 at 9:19 pm

    These pot pies are beautiful! I love that you’ve added mushrooms! Wonderful recipe!

    Reply
    • Nora says

      October 21, 2014 at 8:46 pm

      Thank you so much Caroline!

      Reply
  16. annonymouse says

    October 19, 2014 at 6:16 pm

    This is very much like an Irish recipe I found in the early ’90’s. I am confused though; is the chicken raw or cooked at the beginning? These are always quite tasty and yummy. For St. Patrick’s Day I would cut a Shamrock out of the crust for the top. I find the eggwash essential to achieve that lovely crust color. Thank you.

    Reply
    • Nora says

      October 19, 2014 at 7:32 pm

      The chicken is raw in the beginning and then pan fried in the first step! What a great idea with the shamrock!

      Reply
  17. Momma Baker says

    October 19, 2014 at 1:20 pm

    5 stars
    These pies look sooooo good !!!! Pinned!!

    Reply
    • Nora says

      October 19, 2014 at 3:14 pm

      Thank you so much! 🙂

      Reply
  18. Jean | DelightfulRepast.com says

    October 18, 2014 at 8:14 pm

    Nora, pot pies are indeed “cute!” I love all kinds of pot pies, and I wish I had one of these right this minute!

    Reply
    • Nora says

      October 18, 2014 at 10:36 pm

      Would be great if food could be sent through the internet! I’m glad I’m not the only one attributing “cute” to pot pies 🙂

      Reply
  19. Isadora @ she likes food says

    October 18, 2014 at 5:43 am

    I go to google for everything too! It is hard not to and I think I am totally addicted, not sure how I would live without it! Pot pies are one of my favorite comfort cold weather foods and these pot pies are just so beautiful! I love that they are mini too because I hate sharing my pot pie 🙂

    Reply
    • Nora says

      October 18, 2014 at 11:41 am

      Maybe we should make a support group… Googleholics Anonymous 🙂

      Reply
  20. Kiran @ KiranTarun.com says

    October 18, 2014 at 3:18 am

    Cute little pot pies! I’m sure the Husband would love it 🙂

    Reply
    • Nora says

      October 18, 2014 at 11:40 am

      Thank you Kiran! Ha, I’m sure he would 🙂 Mine did 😉

      Reply
  21. Rebecca @ figs and pigs says

    October 17, 2014 at 9:49 pm

    Pie is gooooood, these mini pies look so cute and golden and crispy and delicious. Yes please I want some.

    Reply
    • Nora says

      October 18, 2014 at 11:39 am

      Thank you Rebecca! Wish I could send you some 🙂

      Reply
  22. Liz @ Tip Top Shape says

    October 17, 2014 at 4:46 pm

    I am drooling over these pot pies!! They look insanely delicious!

    Reply
    • Nora says

      October 17, 2014 at 7:25 pm

      Thank you so much Liz! 🙂

      Reply
  23. Sarah | Broma Bakery says

    October 17, 2014 at 4:40 pm

    So these look gorgeous, and oh so adorable!
    I’m going to be stalking your site until I see this cake for dinner post. That’s right up my alley 🙂

    Reply
    • Nora says

      October 17, 2014 at 7:25 pm

      Thank you Sarah!
      Ha! My first official stalker! 😀

      Reply
  24. Liz says

    October 17, 2014 at 4:17 pm

    Yummo! I love pot pies, and I think you are hilarious! I love reading your monologue with your recipes! Mushrooms are great! Too bad my boyfriend doesn’t like them. 😐

    Reply
    • Nora says

      October 17, 2014 at 7:24 pm

      Awww thank you so much Liz! That’s a shame 🙁 Maybe make his without the mushrooms but more chicken? I know a dad who used to make beef wellington in individual servings because one of his kids couldn’t stand the mushrooms 🙂

      Reply
  25. Chineka @ Savor The Baking says

    October 17, 2014 at 11:43 am

    We have a few things in common. We both have “savor” in our blog names and we both love pot pie. 🙂 For me, the more mushrooms the better. Your crust looks really flaky, which is perfect.

    Reply
    • Nora says

      October 17, 2014 at 7:14 pm

      Thank you Chineka! Ha, how cool is that 🙂 Mushrooms rule!

      Reply
      • John says

        December 20, 2015 at 2:01 am

        Love pot pies and your recipe looked good and easy. Did your chicken pot pie first and loved it! Tonight it’s steak and mushroom pot pie with the same recipe!

        Reply
        • Nora says

          December 22, 2015 at 9:11 pm

          That’s so good to read, John. I’m very happy you liked the recipe and I’d love to hear how your second pie with the steak turned out. I really appreciate you taking the time to leave a comment!

          Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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