Mini chicken pot pies in ramekins are the ultimate comfort food — creamy chicken and veggies tucked under a golden, flaky crust. Perfectly portioned, freezer-friendly, and easy enough for weeknight dinners, these individual pies make cozy cooking simple and fun.
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You know that moment when your spoon cracks through a golden, flaky crust and steam curls up with the smell of butter, thyme, and cozy? That’s these mini chicken pot pies in ramekins. All the nostalgia of the classic — but personal-sized, weeknight-friendly, and freezer-ready for Future You. Everyone gets their own little pot of comfort (no sharing required… unless you want to be generous).
This recipe uses my FRENCH blend! My French blend is a lavender twist on Herbs de Provence – that’s right – it’s got lavender in it! Click here to shop. If you don’t have my French blend or something similar, I give you some spice options in the notes section of the recipe below.
This post is all about mini chicken pot pies!
Why You’ll Love This Recipe
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Perfect portions: Individual ramekins = easy serving, zero soggy bottom drama, built-in portion control.
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Ridiculously cozy: Creamy, savory filling + buttery flaky cap = the pot-pie moment you’re craving.
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Beginner-friendly, chef-approved: Streamlined steps for new cooks; flavor boosters and crust options for intermediate cooks.
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Freezer-friendly: Assemble, freeze, bake from frozen on busy nights.
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Flexible: Rotisserie chicken, fresh or frozen veg, puff pastry or pie dough or biscuits — choose your own adventure.
Quick Recipe Snapshot
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Skill level: Easy for beginners; fun upgrades for intermediates
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Ramekins: 6–8 oz (3.5–4″ diameter); recipe makes 6–8 minis depending on size
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Crust options: Puff pastry (flakiest), pie crust (classic), or biscuit topping (rustic)
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Freezer notes: Freeze unbaked for best texture; bake straight from frozen
Ingredients You’ll Need
Filling
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2 Tbsp unsalted butter
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1 Tbsp olive oil (or use 3 Tbsp butter total)
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1 small yellow onion, finely diced
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2 medium carrots, finely diced
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2 ribs celery, finely diced
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2 cloves garlic, minced
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1 tsp salt, plus more to taste
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½ tsp black pepper
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1 tsp The Spice Girl Kitchen French Seasoning (or sub 1 tsp dried thyme (or 2 tsp fresh) + ¼ tsp dried sage)
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¼ cup all-purpose flour
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1½ cups low-sodium chicken broth, warmed
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¾ cup milk or half-and-half (use heavy cream for extra richness)
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2 cups cooked chicken, diced or shredded (rotisserie works!)
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¾ cup frozen peas (no need to thaw)
Crust / Topping
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1 sheet puff pastry, thawed or one 9-inch pie crust (store-bought or homemade) or 6–8 raw biscuit rounds
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1 egg beaten with 1 Tbsp water (egg wash)
Flavor Boosters (optional, pick 1–2)
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¼ cup dry white wine (deglaze after sautéing veggies)
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1 tsp poultry seasoning (deeper classic flavor)
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½ tsp smoked paprika (cozy depth)
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1 tsp curry powder (fun twist; makes a subtle curried pot pie)
Equipment
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6–8 oven-safe ramekins (6–8 oz each)
How To Make Mini Chicken Pot Pies (Step-by-Step)
Make the Creamy Filling
- Preheat oven to 400°F (200°C). Heat butter and olive oil over medium heat. Sauté onion, carrots, and celery with a pinch of salt until tender, 6–8 minutes. Stir in garlic and seasoning; cook 30 seconds.
- Sprinkle flour over veggies; stir 1 minute (it’ll look pasty). Slowly whisk in warm broth until smooth, then whisk in milk/cream. Bring to a gentle simmer; cook 2–3 minutes until thick enough to coat a spoon. Season with salt and pepper.
- Turn off heat; fold in chicken and peas. (If using wine, deglaze the pan with wine before adding broth; simmer 1–2 minutes.)
Pro texture cue: Filling should be spoonable and glossy — not soupy. If it’s thin, simmer 1–2 more minutes. If too thick, add a splash of broth.
Fill the Ramekins
- Set ramekins on a rimmed sheet pan. Ladle hot filling into each, about ¾ full (leave headspace so it can bubble).
Add the Crust
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Puff pastry or pie dough: Roll slightly and cut rounds just larger than your ramekins (trace a bowl/cutter). Lay over each ramekin, press to seal on the rim, cut 2–3 small slits to vent.
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Biscuits: Place a biscuit on each ramekin; lightly stretch to cover.
Brush tops with egg wash for deep golden shine.
Bake
- Bake 20–25 minutes (puff pastry/pie crust) or until deeply golden and the filling visibly bubbles at the edges/vents. Biscuits may need 22–28 minutes (cover loosely with foil if browning too fast).
- Cool 5–10 minutes (they’re lava-hot!), then serve.
Pro Tips for Best Results
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No soggy bottoms: We skip a bottom crust for crispness and speed. If you want a bottom crust, blind bake briefly and brush with egg white.
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Tiny dice = perfect bites: Keep veg and chicken small so every spoonful has a bit of everything.
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Use hot filling: Hot filling helps the pastry puff and reduces sogginess.
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Seal & vent: Press crust to the ramekin rim and cut vents so steam escapes.
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Flavor like a pro: Add a splash of white wine or a pinch of curry/poultry seasoning for depth. Finish with fresh thyme or parsley.
Variations You’ll Love
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Classic vs. Flaky vs. Rustic: Pie crust (classic), puff pastry (ultra-flaky, dramatic dome), or biscuit topping (swoony and rustic).
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Veg swaps: Corn, green beans, diced mushrooms, or small cubes of potato/sweet potato.
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Protein swaps: Leftover turkey (post-holiday magic), rotisserie chicken, or keep it vegetarian with extra mushrooms/potato + veggie broth.
Make-Ahead, Freezing & Reheating
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Make-ahead: Filling can be made 2 days in advance — rewarm gently before assembling.
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Freeze (best method): Assemble unbaked pies in freezer-safe ramekins. Wrap each tightly in plastic, then foil. Freeze up to 3 months.
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Bake from frozen: Unwrap, place on a sheet pan, and bake at 375°F until crust is golden and centers are piping hot and bubbling — 45–70 minutes depending on ramekin size and your oven. Tent with foil if browning too fast.
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Leftovers: Cover cooled ramekins and refrigerate up to 3 days. Reheat at 350°F for 10–15 minutes to re-crisp.
Frequently Asked Questions
What size ramekins are best?
Use 6–8 oz ramekins (3.5–4″). You’ll get 6–8 pies. Larger 10–12 oz work too; add a few minutes to bake time.
Can I make these without puff pastry?
Yes! Use pie crust for classic vibes or biscuit dough for a cozy, cobbler-style top. Adjust time so tops are cooked through.
Why is my filling runny?
It likely needs a minute more simmering to activate the flour. Or whisk in a quick cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water), simmer 30–60 seconds.
How do I avoid overflow?
Fill ramekins ¾ full, seal the edges, and always vent the tops. Bake on a sheet pan to catch any enthusiastic bubbling.
Can I make these dairy-free or gluten-free?
Yes. Use plant butter and unsweetened non-dairy milk; thicken with cornstarch. For GF, use GF pastry/biscuit options and thicken with cornstarch instead of flour.
You May Also Like
If you enjoy this recipe, make sure to check out my other cozy classic dinners:
Mini Chicken Pot Pies in Ramekins (Individual & Freezer-Friendly)
Ingredients
Method
- Heat butter and olive oil over medium. Sauté onion, carrots, and celery with a pinch of salt until tender, 6–8 minutes. Stir in garlic and seasonings; cook 30 seconds.
- Sprinkle flour over veggies; cook 1 minute. Slowly whisk in warm broth until smooth, then whisk in milk/cream. Simmer 2–3 minutes until thick and glossy. Turn off heat; fold in chicken and peas.
- Spoon hot filling into ramekins, about ¾ full.
- Cut rounds of puff pastry or pie crust slightly larger than ramekins; lay over tops and press to seal on the rim. Cut 2–3 small slits to vent. (For biscuits, place one biscuit on each; gently stretch to cover.) Brush tops with egg wash.
- Puff pastry/pie crust — 20–25 minutes until deep golden and bubbling. Biscuits — 22–28 minutes until cooked through. Tent with foil if browning too fast. Cool 5–10 minutes before serving.
Video
Notes
- Ramekins: 6–8 oz size works best; yields 6–8 pies.
- No soggy bottoms: We skip a bottom crust. If using one, pre-bake briefly and brush with egg white.
- Texture check: Filling should coat a spoon. If thin, simmer 1–2 minutes; if thick, add a splash of broth.
- Crust options: Pie crust (classic), puff pastry (ultra-flaky, dramatic dome), or biscuit topping (swoony and rustic).
- Freezer instructions: Assemble unbaked pies in freezer-safe ramekins. Wrap tightly (plastic, then foil). Freeze up to 3 months. Bake from frozen at 375°F until golden and bubbling, 45–70 minutes depending on size; tent if needed.
- Reheat leftovers: 350°F for 10–15 minutes to re-crisp.
- Make it yours: Add mushrooms or corn; swap in turkey; try a pinch of curry powder or your house spice blend.
This post was all about Mini Chicken Pot Pies!
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