Mini Chicken Pot Pies Recipe (freezable)- Butter Your Biscuit (2024)

It's a great way to use leftover turkey for Thanksgiving like myTurkey Shepherd's Pie!Whether you use chicken or turkey I suggest making a bunch because they won't last long!

Why This Recipe Works

It's a shortcut recipe using store-bought pie crusts, but the overall result is so delicious, you'd think the whole pot pie is homemade from scratch. The freezer chicken pot pie filling is hearty and belly-warming. It's a great place to add in more vegetables for the whole family.

Making extra pies helps with meal prep for future dinners as a family- just have to pull out and heat up a frozen pot pie. A great way to use up leftovers from my Slow Cooker Chicken or my Herb Brined Chicken Breast.

Ingredients needed

• Butter: Unsalted or salted is fine.
• Vegetables: Onion, carrots, celery, russet potatoes, frozen corn, and frozen peas.
• Flour: A thickening agent for the filling
• Herbs and spices: Garlic cloves, fresh thyme, fresh rosemary, salt, and black pepper.
• Chicken broth: Low sodium chicken stock.
• Heavy Cream: You can use whole milk if needed.
• Chicken: Cooked and chopped chicken breasts
• Egg white: For brushing on the pie crusts as an egg wash

• Step 1: In a deep skillet or large pot, melt butter over medium heat.
• Step 2: Add onions, carrots, celery, and garlic to the skillet and cook until soft.
• Step 3: Now, add flour and stir. Whisk and cook.
• Step 4: Then add chicken broth and potatoes. Whisk to combine. Bring to a low boil and then reduce to a simmer and cook until the potatoes soften.

Recipe Tips

• I get 14 pies out of 2 crusts using a 3.5 cutter for the bottom and a 5" cutter for the top crust and 5 inch pie tin. The amount of pies will change if you make them larger or smaller.
• Use a rotisserie chicken, always my go-to when I dont have any leftover chicken.
• Use leftovers from Thanksgiving instead of chicken.
• I use premade pie crust but if you want to make your own homemade pie crust try this Homemade Buttery Flaky Crust!
• Feel free to switch up the veggies to whatever you have on hand. Green beans would be a good addition to this homemade chicken pot pie recipe.

Recipe Faq's

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• 1/3 cup butter
• 1 medium onion diced
• 3 carrots peeled and diced
• 2 celery stalks chopped
• 4 cloves garlic finely diced
• 2/3 cup flour
• 4 cups chicken broth low sodium
• 2 large russet potatoes diced or 3 medium
• 3 cups cooked chicken breasts chopped
• 1 cup frozen corn
• 1 cup frozen peas
• 2 teaspoons fresh thyme
• 1 teaspoon fresh rosemary
• 1 teaspoon Salt
• 1/2 teaspoon pepper
• 3/4 cup heavy cream
• 2 boxes refrigerated pie crust 4 crusts See notes
• 1 egg white

• Melt butter in a large skillet or pot on medium heat, add onions, carrots, celery, and garlic. Cook until they start to soften about 3 minutes.

• Add flour and whisk until combined and cook another minute. Add chicken broth and whisk until combined.

• Add the potatoes and bring to a low boil, reduce heat and simmer for 7-8 minutes to soften potatoes.

• Add chicken, corn, peas, rosemary, thyme, salt and pepper, and cream. Simmer for another 5-6 minutes until it becomes thick and bubbly.

• Remove from heat and let cool, the sauce will thicken. If you are freezing the pot pies bring the mixture to room temperature before filling the pies and freezing.

• Preheat the oven to 425 degrees

• Roll out your pie crust and cut the circles out using a biscuit cutter or glass. Re-roll the dough until you get all the circles cut.

• Place the bottom crusts into the tins and spoon the mixture to the top. Then top with the second crust.

• Then seal the edges with a fork.

• Whisk egg white with 1 tablespoon water brush over top of crust.

• Make 2-3 slits in the middle of the top to let the steam release.

• Place the pies on a baking sheet lined with aluminum foil in case they spill over. Bake for 30-35 minutes or until the crust is golden brown.

I get 14 pies out of 4 crusts using a 3.5 cutter for the bottom and a 5" cutter for the top crust and in a 5-inch pie tin. The amount of pies will change if you make them larger or smaller.

If freezing cool pot pie filling down before spooning it into the pies, once assembled place a small piece of parchment paper over the top then wrap it in foil. freeze up to three months.

For frozen pies bake at 425 for 15 minutes then reduce heat to 375 for another 40-45 minutes.