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.
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
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.
Chicken pot pie FAQs
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.
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
Chicken and Mushroom Pot Pies
Recipe details
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.
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.
Rebecca says
quick, easy and delicious!
Shannon says
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 😉
Nora says
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!
Patti says
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.?
Nora says
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!
Ice Vittorio says
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!
Nora says
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.
sarah alwahidi says
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 ..
Nora says
Thanks Sarah, I hoped you liked the pies!
Samantha says
These look delish! Where did you get the adorable ramekins pictured your photos? ?
Nora says
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.
Vanessa says
I tried these pot pies for dinner tonight — they turned out fabulous! So easy, so tasty. Thanks for the recipe!
Nora says
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!
Tanya says
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.
Nora says
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!
Ice Vittorio says
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.
adu says
What can I use instead for white wine?
Nora says
You can just use additional broth!
D J Moye says
These potpies look fabulous. Have pinned the recipe and can’t wait to try it. The photos are great as well.
Meseidy says
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!
Nora says
Yay, somebody else with googleritis! Thanks Meseidy!
Suzy @ The Mediterranean Dish says
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.
Nora says
Awwww thank you SO much Suzy!
fareseason says
Looks great Nora! Excited for cake for dinner.
Nora says
Thank you Nicole! Cake is coming soon 🙂
Gayle @ Pumpkin ‘N Spice says
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!
Nora says
Me too! Thank you Gayle!
Caroline says
These pot pies are beautiful! I love that you’ve added mushrooms! Wonderful recipe!
Nora says
Thank you so much Caroline!
annonymouse says
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.
Nora says
The chicken is raw in the beginning and then pan fried in the first step! What a great idea with the shamrock!
Momma Baker says
These pies look sooooo good !!!! Pinned!!
Nora says
Thank you so much! 🙂
Jean | DelightfulRepast.com says
Nora, pot pies are indeed “cute!” I love all kinds of pot pies, and I wish I had one of these right this minute!
Nora says
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 🙂
Isadora @ she likes food says
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 🙂
Nora says
Maybe we should make a support group… Googleholics Anonymous 🙂
Kiran @ KiranTarun.com says
Cute little pot pies! I’m sure the Husband would love it 🙂
Nora says
Thank you Kiran! Ha, I’m sure he would 🙂 Mine did 😉
Rebecca @ figs and pigs says
Pie is gooooood, these mini pies look so cute and golden and crispy and delicious. Yes please I want some.
Nora says
Thank you Rebecca! Wish I could send you some 🙂
Liz @ Tip Top Shape says
I am drooling over these pot pies!! They look insanely delicious!
Nora says
Thank you so much Liz! 🙂
Sarah | Broma Bakery says
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 🙂
Nora says
Thank you Sarah!
Ha! My first official stalker! 😀
Liz says
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. 😐
Nora says
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 🙂
Chineka @ Savor The Baking says
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.
Nora says
Thank you Chineka! Ha, how cool is that 🙂 Mushrooms rule!
John says
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!
Nora says
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!