Mini Chicken Pot Pies in Ramekins (Individual & Freezer-Friendly)

These mini chicken pot pies in ramekins deliver all the creamy, cozy comfort of the classic in perfectly portioned servings. With a rich homemade filling and a flaky puff-pastry (or pie-crust/biscuit) top, they’re easy for weeknights and freeze beautifully for later.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 8

Course: Dinner, Main Course

Cuisine: American, French

Calories: 420

Ingredients Method Video Notes

Ingredients

For the Filling

2 tbsp unsalted butter
1 tbsp olive oil
1 small yellow onion finely diced
2 medium carrots finely diced
2 ribs celery finely diced
2 cloves garlic minced
1 tsp salt plus more to taste
1/2 tsp black pepper
1 tsp The Spice Girl Kitchen French Seasoning (or sub 1 tsp dried thyme (or 2 tsp fresh) + ¼ tsp dried sage)
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth warmed
3/4 cup milk or half-and-half or heavy cream
2 cups cooked chicken diced or shredded (rotisserie works)
3/4 cup frozen peas

Crust / Topping

1 sheet puff pastry thawed or one 9-inch pie crust or 6–8 biscuit rounds
1 egg beaten with 1 Tbsp water (egg wash)

Method

Preheat oven to 400°F (200°C). Set 6–8 (6–8 oz) ramekins on a rimmed sheet pan.
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.