Mini Chicken Pot Pies

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These mini chicken pot pies are cleverly made using frozen mini pie shells for bottom crusts, and refrigerated pie dough, cut into circles, for top crusts.

By Brenda Venable
Published on October 30, 2024
individual mini chicken pot pies on a board with one plated with a bite broken off
Prep Time:
25 mins
Cook Time:
25 mins
Stand Time:
15 mins
Cool Time:
10 mins
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 mini pot pies
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 (8 count) package frozen mini pie shells in foil tins (such as Texas Pie®), thawed

  • 1 refrigerated ready-to-bake pie crust

  • 1 3/4 cups frozen mixed vegetables or frozen peas and carrots

  • 1/2 cup water

  • 1 (5.3-ounce) package soft French cheese, such as Boursin® Garlic and Fine Herbs Cheese, roughly chopped

  • 1/2 cup heavy cream

  • 1 3/4 cups chopped cooked chicken

  • 1/2 teaspoon freshly ground black pepper

  • salt to taste

  • 1 large egg

  • 1 tablespoon water

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper, and place individual pie shells on the sheet. Allow refrigerated pie crust to come to room temperature on the counter, about 15 minutes.

  2. Place frozen vegetables into a microwave-safe dish, add water, cover, and microwave on High until hot, about 5 minutes. Drain. 

  3. Stir Boursin into vegetables until melted. Stir in cream, chicken, and black pepper; season with salt. Distribute mixture evenly among pie shells.

  4. Using a 3-inch round biscuit cutter, cut 8 circles from refrigerated pie crust. Place a circle on top of each pie and crimp edges together. Using a sharp knife, cut two slits in the form of an "X" in the center of each top crust. Stir egg and water together in a cup until well combined; brush each pie lightly with egg wash. 

  5. Bake in the center of the preheated oven until lightly browned, about 20 to 25 minutes, or until lightly browned. Remove to cool on a rack about 10 minutes.

  6. Remove foil tins from pies and serve warm.

    Cook’s Note

    Taste before adding salt. Both leftover rotisserie chicken and Boursin can be salty.

    If you are crafty, use leftover dough to make designs for the top crusts. Otherwise, reserve for another purpose, or discard.

Nutrition Facts (per serving)

806 Calories
40g Fat
96g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 806
% Daily Value *
Total Fat 40g 52%
Saturated Fat 20g 101%
Cholesterol 118mg 39%
Sodium 467mg 20%
Total Carbohydrate 96g 35%
Dietary Fiber 6g 20%
Total Sugars 42g
Protein 17g 34%
Vitamin C 54mg 60%
Calcium 94mg 7%
Iron 4mg 22%
Potassium 444mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.