Chicken pot pie is my ultimate comfort food. I love the creamy filling and the buttery flaky crust. I’ve had a chicken pot pie craving for a few weeks now, and I finally gave in to temptation last night. We had a cool and rainy day so the weather was perfect for baking comfort food! I loved making individual portions for these pot pies, because let’s be honest, otherwise I would eat way more than I should. I kept the recipe super simple by using leftover roasted chicken and store-bought pie crust. These pot pies were a big hit with all of us, especially ME!
How to Make Mini Chicken Pot Pies
Using a bowl slightly larger than your baking ramekins, trace and cut out 6 pie tops, using the scraps to make more if needed. Keep the pie tops in the refrigerator so they stay cold.
Cook the potatoes in boiling water for 10 minutes, or until fork-tender.
Heat the butter in a large skillet over medium heat. Add the onion, carrots, and celery to the pan and cook, stirring often, for 2-3 minutes. Add the minced garlic and cook, stirring constantly, for 30 seconds. Sprinkle the flour over the mixture and cook, stirring constantly, for 1 minute. Very slowly add the chicken broth and milk, making sure to continue stirring the entire time. Cook for a few minutes, until thickened. Add the chicken, frozen corn, and frozen peas and mix until well combined. Taste and season with sea salt and freshly cracked pepper, to taste. Divide the mixture evenly in the six ramekins.
Top each ramekin with the pie crusts, making sure to pinch the edges. Cut an X in the center of each pie crust for ventilation.
Place the ramekins on a baking sheet and into the oven. Bake for 30 minutes, or until the crust is golden brown.
Remove from the oven and let them cool for 10 minutes before serving. Enjoy!