Mini chicken pot pie
1 year ago

Mini Chicken Pot Pies

You can make these personal-sized pot pies ahead of time and freeze them for up to one month! Save time with cut veggies from our produce department and a L&B rotisserie chicken.

Makes 4 pot pies
Preparation time: 1 hour 15 minutes


1 cup L&B Butternut Squash Cubes, cut into bite-sized pieces
1 cup L&B Diced Yellow Onion
1 cup carrots, thinly sliced or shredded
1 cup red potato, cubed
2 (3.5-ounce) packages shiitake mushrooms, stems removed, sliced
1 teaspoon minced garlic
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon pepper
1 cup frozen baby peas
2 cups shredded rotisserie chicken or cooked chicken thighs
2 (12-ounce) L&B Poultry Gravy
2-3 teaspoons snipped fresh thyme
1 (17-ounce) package frozen puff pastry sheets, thawed according to package directions
2 teaspoons snipped fresh parsley
2 teaspoons snipped fresh thyme
2 teaspoons snipped fresh rosemary
1 egg
1 tablespoon water


  1. In 9×13-inch baking pan, combine first 6 ingredients. Toss with olive oil, salt and pepper. Bake in a 425 F oven until tender (25-30 minutes), stirring occasionally.
  2. In large bowl, toss roasted vegetables with peas, chicken, gravy and 2-3 teaspoons thyme.
  3. Spoon 1 ¾ cups of the filling into each of 4 (16-ounce) ramekins. Make sure mixture is below the rim of each ramekin.
  4. Remove pastry sheets from package and lay flat on floured surface. Sprinkle each sheet with 1 teaspoon each of parsley, thyme and rosemary.
  5. Roll sheets of pastry to ⅛ inch thickness. Cut 2 circles from each sheet, 1-2 inches larger than top of bowls.
  6. Arrange each pastry circle over prepared bowls, tuck pastry under edge of bowl and crimp to hold in place.
  7. Beat egg with water; brush over top of pastry.
  8. Place pot pies on baking sheet. Bake in a 400 F oven until golden brown (25-30 minutes). Let stand 5-10 minutes before serving.

Tip: To make ahead of time, assemble pot pies through the crimping step, then double-wrap in plastic wrap and freeze for up to one month. When ready to use, remove from freezer; brush with egg wash and bake, frozen, at 400 F until golden brown and bubbly (35-40 minutes).

Mini Chicken Pot Pies