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Mini Chicken Pot Pies

This is (in my opinion) the best chicken pot pie recipe ever. So what makes this pot pie recipe so special? Love, butter and a homemade pastry dough recipe!

The BEST Chicken Pot Pie Recipe Ever - For Pin A Meal Give A Meal #chicken #potpie #recipe #giveameal #kitchenconvo

One of the joys of cooking is being able to share a meal with someone in need.

Whether we’re delivering dinner to a sick friend or new parents, or simply inviting guests into our home, there’s something therapeutic for both the cook and the recipient when made-from-scratch food exchanges hands.

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I get emotional benefits (and even spiritual benefits) from offering an act of love to another human being, and they receive the warm soothing message loud and clear.

You are cherished.

You are worth my time.

You are not forgotten.

That is what cooking can do. We often underestimate the power of a home-cooked meal. Yet feeding people well can bring a certain healing and internal peace that resonates deep within.

I love that.

Making - The BEST Chicken Pot Pie Recipe Ever! #chicken #potpie #recipe #giveameal

Chicken pot pie is one of those dishes that is especially comforting and always well received.

I’ve made many pot pie recipe variations over the years, with pie crust and store-bought puff pastry. But I have found that what really makes a pot pie recipe stand out, is a killer, made-from-scratch pastry dough.

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My very best chicken pot pie recipe starts with a pastry dough recipe that is somewhere between a puff pastry and a blitz pastry.

It’s light and airy, with crisp, buttery layers that bake to golden perfection.

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The flaky texture of the baked pastry complements the rich goodness of white-meat chicken, veggies and a silken-cream chicken base.

I also like to add a dash (or two) of cayenne to provide an unexpected kick of flavor.

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This is the sort of meal I would offer a friend or family member who needs a pick-me-up. My best chicken pot pie recipe can work its magic like nothing else!

Awesome Chicken Pot Pie Recipe! #chicken #potpie #recipe #giveameal

Along with feeding those in your immediate circle, another wonderful way to share the joys of a good meal with people in need is to partner with Land O’Lakes, Inc. in Pin a Meal, Give a Meal.

Pin a Meal, Give a Meal! #giveameal #kitchenconvo

Currently, one in six people is living at risk of hunger in America. But there is hope and there are ways to help.  Land O’Lakes has partnered with Feeding America® to kick off their second year of the Pin a Meal, Give a Meal campaign.

If you love cooking and Pinterest, this is right up your alley…

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For every Land O’Lakes recipe that is pinned or re-pinned between March 28 and May 31, 2014, the Land O’Lakes Foundation will donate 9 meals to Feeding America® – with the goal of 2.7 million meals. You’ll get easy meal ideas and help us fight hunger at the same time!

Isn’t that incredible?

You can pin my signature recipe, Mini Chicken Pot Pies, to contribute 9 meals to Feeding America. And you can also pin more recipes from Land O’Lakes to contribute even more meals.

When you help feed a family, you’re helping people live full, active lives and make a better future!

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How to Participate

You will need a Pinterest account to pin or re-pin Land O’Lakes recipes. Creating a Pinterest account is free and easy. Visit https://pinterest.com/join/signup to learn how.

Then visit Land O’Lakes and start pinning! Make sure to include the #GiveaMeal hashtag.

See the Pin a Meal, Give a Meal Pinterest Board.
Go to Land O’Lakes Pinterest Page.

Pin a Meal, Give a Meal! #giveameal #kitchenconvo

Best Chicken Pot Pie Recipe

Yield: 4 servings

Prep Time: 20 minutes (active time)

Cook Time: 40 minutes


  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) Land O Lakes® Unsalted Butter, COLD
  • 3+ tablespoons ice cold water

For the Pot Pie Recipe:

  • 8 ounces chicken tenders, cut into bite-size pieces
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon Land O Lakes® Unsalted Butter
  • 2 teaspoons all-purpose flour
  • 1 teaspoon fresh thyme leaves
  • 2 teaspoons chopped parsley
  • 1-2 dashes cayenne pepper
  • 3/4 teaspoon chicken base (or 1 bouillon cube)
  • 3/4 cup water
  • 3 tablespoon heavy cream
  • 3/4 cup frozen peas and carrots mix
  • Egg wash (1 egg + 1 tablespoon water, whisked)
  • Salt and Pepper


  1. For the pastry dough, place the flour, sugar and salt in the food processor and pulse a few times. Pour water over a cup of ice to chill. Then cut the cold butter into cubes and add to the flour. Pulse several times until the butter is cut into the size of peas. Add 3 tablespoons ice water (without the ice) and pulse again until the dough absorbs the flour and looks like soft pebbles.
  2. Flour a work surface and dump the crumbly dough out onto the surface. Press together into a flat square, then fold toward the center into a 3-section fold. Roll the dough down to 3/4 inch and fold again in the same manner. If the dough is not coming together, sprinkle 1 teaspoon of ice water over the top and keep folding.  Fold and roll the dough 3-4 times, until it is smooth. Then fold into a rectangle, wrap in plastic and chill.
  3. Preheat the oven to 400o F and spray a muffin tin (or 4 – 6 ounce ramekins) with non-stick cooking spray. Place a large skillet over medium heat and add the butter and onions. Sauté 2 minutes, then add the chicken pieces and garlic. Sauté another 2-3 minutes, then add the flour, herbs, and chicken base. Stir to coat. Pour in the water and cream, then stir well. Allow the mixture to come to a simmer to thicken, then add the frozen veggies. Taste for salt and pepper and add a couple of dashes of cayenne for a little kick. Remove from heat.
  4. Now take the pastry dough out of the fridge and roll out into a 12-inch circle/square. Cut it into 4 equal triangular pieces. Then fit each piece down into the prepared muffin tin. Spread them apart—they grow! Fill the pastry dough with chicken filling, spooning in the creamy base. Then loosely fold the flaps over the top. It's okay if there are gaps in the top as long as the pastry dough sides come up high. Brush the egg wash over the top of the pastry dough. Bake for 20-25 minutes on the bottom rack, until golden brown. Allow them to cool for 10 minutes.
  5. To serve, run a butter knife around the inside edge of the muffin tins. Tip the knife down and carefully lift each pot pie out. If you accidentally poke a hole in the pot pie, serve it in a bowl.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

$1 helps provide 9 meals* secured by Feeding America® on behalf of local member food banks. The Land O’Lakes Foundation guarantees a minimum of 2.7 million meals* (monetary equivalent of $300,000.00) to Feeding America and member food banks from March 28through May 31, 2014

A Spicy Perspective has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for the Kitchen Conversations blogger program. This blog post is sponsored by Land O’Lakes.

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60 Responses to “Mini Chicken Pot Pies”

  1. Taylor @ Food Faith Fitnessposted April 7, 2014 at 4:14 am

    I LOVE this post! Amazing and delicious recipe…with a fabulous message! You rocked this one lady. You can never go wrong with a creamy chicken pot pie! Pinned..and off to pin more! :)


  2. Jamie@Milk 'n' Cookiesposted April 7, 2014 at 5:57 am

    This is a great campaign! And these mini chicken pot pies look absolutely amazing. The homemade pastry dough seems unbelievably rich and flaky — decadent and comforting at the same time.


  3. Jenny Flakeposted April 7, 2014 at 6:25 am

    Loving your chicken pot pie! Off to pin :)


  4. ashley-bakerbynatureposted April 7, 2014 at 6:29 am

    Such a great post for many reasons!!! And these little pot pies are just calling to me!!!


  5. Norma | Allspice and Nutmegposted April 7, 2014 at 6:30 am

    This is a great campaign and the recipes looks fabulous. Off to pinning we go.


  6. Mariaposted April 7, 2014 at 6:42 am

    Love the mini pies!


  7. Aimee @ Simple Bitesposted April 7, 2014 at 6:47 am

    I love my chicken pot pie full of vegetables and your version looks perfect!


  8. Carolynposted April 7, 2014 at 6:51 am

    Ridiculously adorable, my friend!


  9. Julie @ Table for Twoposted April 7, 2014 at 7:02 am

    These are too adorable, Sommer!! I love them!


  10. Tieghanposted April 7, 2014 at 7:08 am

    So fun and cute!! Off to pin, pin, pin!


  11. Alice // Hip Foodie Momposted April 7, 2014 at 7:12 am

    love love love these mini chicken pot pies!! and LOVE even more that . Land O’Lakes has partnered with Feeding America!! I’m sharing this everywhere! :)


  12. Denise @ Sweet Peas and Saffronposted April 7, 2014 at 7:20 am

    Oooh those look amazing! We love pot pies at our house but I’ve never done mini…they look perfect for lunches. And I’m pinning!


  13. Jennie @themessybakerblogposted April 7, 2014 at 7:21 am

    These are just adorable. Really, so cute. I love that Land O’ Lakes is helping feed America. Sharing!!!


  14. Rochelle @ Oh So Sweet Bakerposted April 7, 2014 at 7:54 am

    I love little portions like these. They are soo cute and would be perfect for a grab and go lunch


  15. Melanie @ Carmel Momentsposted April 7, 2014 at 8:03 am

    These look savory and good. I hope to serve them up some night soon!
    Have a blessed Monday Sommer!


  16. Stephanie @ Girl Versus Doughposted April 7, 2014 at 8:10 am

    It’s amazing the power of a simple, delicious, home-cooked meal (especially one that looks this yummy!). And I love what Land O’ Lakes is doing here! Pinning. :)


  17. marlaposted April 7, 2014 at 8:10 am

    How AWESOME that these pot pies are mini?! The perfect guilt free size :)


  18. Arlene @FlourOnMyFaceposted April 7, 2014 at 8:31 am

    Just saw these on G+ OH MY I have got to make them! Printing them out now. I wish I had seen the recipe last month so I could have pinned them for the cause. I love supporting Feeding America.


  19. Jeanette | Jeanette's Healthy Livingposted April 7, 2014 at 8:59 am

    These are adorable and all for a great cause!


  20. Becca from ItsYummi!posted April 7, 2014 at 9:12 am

    These are ridiculously cute!


  21. naomiposted April 7, 2014 at 9:29 am

    Holy goodness – i have to make this for my family! They will love it!!


  22. Anna @ Crunchy Creamy Sweetposted April 7, 2014 at 10:33 am

    My kids will love this! Pinning to make this weekend!


  23. Shainaposted April 7, 2014 at 11:06 am

    Love the small size of these!


  24. Brenda @ a farmgirl's dabblesposted April 7, 2014 at 11:55 am

    Homemade chicken pot pie is one of the best comfort foods ever, perfect for showing some love to those in need. Love these, Sommer!


  25. Carol at Wild Goose Teaposted April 7, 2014 at 5:08 pm

    I agree with Brenda, chicken pot pie is one of the all time BEST comfort
    food. These darling mini ones are sooooo perfect. Maybe I missed it in your
    blog, but these little guys should freeze well too.


  26. Gabyposted April 7, 2014 at 5:58 pm

    Best comfort food ever!


  27. alison @ Ingredients, Inc.posted April 8, 2014 at 6:42 am

    looks great! My kids will love this


  28. Courtney @ Neighborfoodposted April 8, 2014 at 7:43 am

    I love this! There are so many benefits to sharing food (both on the giving and the receiving end!) I’m definitely pinning this. Can’t wait to try the pastry recipe!


  29. bridget {bake at 350}posted April 8, 2014 at 8:26 am

    What beautiful pot pies!!!


  30. Julie @ This Gal Cooksposted April 8, 2014 at 12:14 pm

    These little pot pies are too darn cute, Sommer! I need to give these a try – with the homemade crust. I usually opt for the store bougt crusts because I seem to lack in the crust making skills. But I gotta keep trying until I get it perfect, right? :)


  31. Kristin @ cheap-chef.composted April 8, 2014 at 2:30 pm

    Holy guacamole they are almost too adorable to eat! I can’t wait to try these!
    The Cheap Chef


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  33. JulieDposted April 10, 2014 at 9:51 am

    Looks fantastic, Sommer!


  34. Christine Blanshardposted April 10, 2014 at 4:22 pm

    These little pies look really lovely. Can you tell me, please, how much a stick of butter weighs as our butter doesn’t come in “sticks” in the UK but in 8oz blocks?


    • Sommer — April 11th, 2014 @ 5:54 am

      Hi Christine! Each “stick” is 4 oz butter.


  35. Ami@naivecookcooksposted April 10, 2014 at 10:50 pm

    These pot pies look crazy amazing!


  36. Jeanposted April 12, 2014 at 11:03 am

    Are these freezable?


    • Sommer — April 13th, 2014 @ 9:06 am



      • Jean — April 13th, 2014 @ 9:10 am

        Great. Thank ou.

      • Jean — April 13th, 2014 @ 9:10 am

        Great. Thank you.

  37. CakePantsposted April 16, 2014 at 12:47 pm

    These are SO. INCREDIBLY. CUTE. I love the idea of mini pot pies, since I never seem able to finish a regular personal-sized one by myself. I bet these smell amazing while they’re baking! Pinned :)


  38. Christy Gposted July 18, 2014 at 8:12 am

    Can these be made early in the day, refrigerated and then baked later in the afternoon?


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  41. Naomi McCloskeyposted September 11, 2014 at 1:31 am

    This is nice but my son is a diabetic and we have to adjust insulin to carbs. So where is the nutrituion information for serving size


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  43. Julie Heltsleyposted September 20, 2014 at 7:34 pm

    Can I freeze these before baking them? If so, I’m wondering what temperature to bake them at and for how long if they’re frozen? Any advice is much appreciated! I’m really looking forward to trying out this recipe!


    • Sommer — September 21st, 2014 @ 7:42 am

      Yes! You may have to double the bake time and cover with foil half way through baking, but they turn out great!


      • Julie Heltsley — September 23rd, 2014 @ 2:11 pm

        Thanks, Sommer! I tried the recipe and I love it! The crust is so delicious and the filling is very flavorful. I actually used 2 small pie pans. I baked one and froze the other. I’m planning on baking the frozen pie later on this week. I’ll let you know how it goes! Thanks for the recipe!

        • Sommer — September 23rd, 2014 @ 6:59 pm

          Hi Julie! Thanks so much for reporting back–what a great idea. So glad you liked it! XOXO

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