Mini Chicken Pot Pies
Super easy chicken pot pie recipe with a few big short cuts when you want comfort food quick.
Servings Prep Time
4people 20minutes
Cook Time
15 minutes
Servings Prep Time
4people 20minutes
Cook Time
15 minutes
  • 4slices bacon
  • 1cup chopped onion
  • 2cups chopped carrots
  • 1cup frozen peas
  • 4teaspoons chopped fresh marjoram
  • 1 3/4cups low-salt chicken broth
  • 1/4cup Heavy Cream
  • 1whole rotisserie chicken
  • 1package refrigerated pie crust
  • pepper
  1. Preheat oven to 450°F.
  2. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon.
  3. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes.
  4. Add next 3 ingredients; stir 1 minute.
  5. Add broth; bring to boil over high heat. Reduce heat to medium-high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes.
  6. Stir in cream. Add chicken and bacon. Bring to simmer. Season with pepper.
  7. Divide among four 2-cup soufflé dishes or ramekins.
  8. Unroll pie crust and drape over ramekin. With scissors or knife trim around edge leaving 1/2″ to form crust edge. Pinch along the edge with thumb and index finger sealing the crust to the dish. Make a slit with knife in center of each pot pie.
  9. Bake until crusts are golden brown and filling is heated through, about 15 minutes.
  10. You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will be about 20 minutes.
Recipe Notes

You can also make pies in individual pie tins like these on Amazon.