Personal Chicken Pot Pie Recipe made in a homemade pie crust, from-scratch gravy, and poached chicken and vegetables–all baked in a jumbo muffin tin for make-ahead dinner! 

These Chicken Pot Pies are made in Jumbo muffin tins to be served as individual pots or make into one big pie. It’s the chicken pie the whole family will look forward to!

Each pie is packed with a hearty mix of chicken and vegetables and a savory gravy all wrapped inside a buttery, flaky pie crust! Even a novice cook can make these homemade pies with my easy step-by-step tutorial! 

chicken pot pie recipe with a homemade crust and soup

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If chicken is for dinner we have easy chicken recipes from Alice Springs Chicken (Outback Copycat) to our Slow-Cooker Chicken Bacon Ranch Sandwiches or make these Chicken Pot Pie Casserole with Biscuits.

Chicken dinner is a win-win when you have tasty chicken dishes the whole family will love and easy enough to make for a busy mom! These Savory Pot Pies have been tested in our Kitchen and have been highly rated and kid-approved! Watch how easy it is to make from scratch with our step-by-step tutorial.

Personal Pot Pies

A Homemade Chicken Pot Pie Recipe is baked in a homemade crust and savory soup! These 7oz pies are perfect for the freezer and can cook from a frozen pie to a delicious homemade meal! The chicken is poached in a saucepan with veggies for a superior from-scratch pie! Speed things up by using my pie shortcuts and make this pie crust recipe because it makes incredible flaky chicken pot pies! It suits a standard-size pie dish or casserole pan! 

the inside of a chicken-pot-pie

Classic Chicken Pot Pie

Classic chicken pot pie is the meal to serve your family for a flavorful comfort dish! This pot pie classic can be baked in so many different ways you’d be puzzled to know that it works in cast-iron form, ramekins, fun tart molds, lasagna pans, and so many other baking dishes–not just a 9-inch pie plate.

You’d also probably be surprised that a chicken pot pie is a genius way to use up leftover chicken, turkey, baked ham, and other ingredients sitting in your fridge for a quick and easy meal. And shockingly, they freeze incredibly! So, you don’t even need to thaw them, they go straight into the oven frozen! 

how to freeze chicken pot pie

However, since homemade is way better than any store-bought pot pie, I will show you how to make chicken pot pie easy enough for a beginner, to cook these hand-made pies.  This recipe is pretty easygoing, but if you’re busy there are big shortcuts you can take.  

Shortcuts In Making Pot Pies:

For instance, if dinner is in a rush you can open a can of cream of chicken soup for instant gravy or even dump a bottle of alfredo sauce into the veggies.

Don’t have time to poach the chicken? Shred some rotisserie chicken or replace that with a bag of store-bought cooked chicken pieces. And the pie variations don’t stop there, many use frozen veggies, hash browns, and many additional add-ins like sauteed mushrooms. I like all the ideas, however, I have accumulated easier ways to shorten this traditional pot pie recipe–which I highly recommend! 

Furthermore, this Chicken Pot Pie recipe has been on our blog since 2015! I remember making these hand-sized pies for a friend who highly rated them. Today, my children devoured these and were begging for more, thankfully I stashed the other half in the freezer for another meal of these delicious pies that by the way freeze fantastically!

If you’re wondering how? Think of the Frozen pot pies in miniature form like the Banquet brand–you don’t even need to thaw the pies they go straight in the oven. 



What is Chicken Pot Pie?

Pot Pie is a nickname for this chicken pie. Classic chicken pot pie is a very flavorful savory pie filled with chicken, vegetables, and a gravy sauce. It’s an excellent way to feed the family on a cold day since the warm filling is packed inside of a hot flaky crust–that is comfort food at its best!

What’s In Pot Pie? Vegetables like diced potatoes, carrots, peas, celery, and onion are tossed together first before they get covered in a savory sauce. The base to a pie is the pie crust which you can make from scratch or buy ready-made Pillsbury pie crust. 

Standard Pie vs Mini Pot Pies?

This recipe makes a dozen (7 oz) pot pies that are the size of a jumbo muffin cup. The miniature size is perfect for personal pies and serves 1. However, you can also make this recipe into two standard 9-inch pies. If you don’t think you’ll be eating 12 pot pies anytime soon, they freeze well unbaked for a future dinner. 

Bringing Pot Pie to a potluck? Make this recipe in a disposable foil pan the size of a lasagna pan (13×9.) It’s the perfect way to feed a crowd without bringing a ton of pie plates. 

How To Make Chicken Pot Pie Crust?

Pillsbury Store-bought pie crust uses Hydrogenated lard, which is not that healthy. Making a homemade all-butter pie crust takes minutes to form into a nice dough ball. After some chilling, this homemade crust rolls out easily and bakes into a flaky pie shell.

There is no need to pre-bake the bottom crust it evenly cooks throughout with the pie filling inside. Use this crust recipe for sweet or savory pies alike! 

  • Make the pie crust- start by placing the unbleached all-purpose flour (or bread flour) into a mixing bowl. Grate the cold butter into the flour using a box grater. Mix together until the flour resembles a crumbly texture. Pour in the ice-cold water (without the ice-cubes) and form into a soft dough. Pie dough will be tacky. 
  • Chill the dough- Cover pie crust and place into the freezer for 45 minutes. This firms up the dough to make it easier to roll out.
  • Rolling out the pie crusts- Cut the dough into 3 equal parts, using a bench scraper or knife. Generously, flour the work surface. Roll out a piece of dough into a 16×11″ rectangle. Meanwhile, keep the other dough pieces in the fridge. Cut rectangle in half, lengthwise, and then twice crosswise to make 6 squares. Repeat with one more pie dough piece and save the third piece for the top crusts. 
  • How To transfer the pie crust- Sprinkle some flour into each muffin tin. Carefully place pie squares into the tins. 
  • Filling the Pie crust- fill each crust with 1/2 cup of the vegetable filling and ladle 1/4 cup of the soup gravy. 
  • Rolling out the top of the pie crust- Roll the last piece of dough into a 17×13″ rectangle. Using a 4.5″ mug or donut cutter, cut dough into circles. 
  • How to crimp pie edges and cut slits- Place the cutout circles over each filled pie and fold in and edges. Pinch together to seal the pie and crimp the edges. Slit the tops into four slashes using a razor.
  • Applying egg wash to the crust- whisk one egg with a fork to make an egg wash. Using a pastry brush, brush the tops of each pie. 

Ingredients For Chicken Pot Pie:

ingredients for chicken pot pie

A chicken pot pie is a filling hearty dish loaded with vegetables, diced potatoes, and chicken. Making homemade chicken stock makes for a protein-packed meal that no carton of broth can substitute. Keep in mind if you do use store broth adjust the salt since they have plenty of sodium. Homemade pies are simple and when you have a stash of personal freezer pies, you’ll be a satisfied cook. 

  • Two pie crusts- one bottom crust and one top crust. This homemade crust makes enough for 12 personal pot pies so if you’re thinking of using refrigerated store-bought pie dough buy 3 double pie crust boxes. You’ll have to roll out the pie disks to fit the muffin tins from ready-made pie crust. 
  • Vegetables- like carrots, peas, onion, celery, and potatoes are loaded in this pot pie! 
  • Chicken- shred leftover cooked chicken, use a rotisserie chicken, canned chicken, chicken tenders (about 6), or buy ready-to-use cooked chicken pieces in a bag from the store. If you like to plan ahead, pre-cook and shred the chicken a day before, or if in a rush make my instant pot shredded chicken
  • Chicken Broth- from the carton or make your own broth by using bouillon powder, paste, or cubes. I like to use powder chicken stock with water for most recipes that call for chicken broth. You will want to adjust the salt and eliminate part since store broths can be loaded with sodium. 
  • Roux- butter, and flour are the base to a classic roux for a gravy sauce or a thicker soup.  
  • Dried Herbs- savory flavors come from the dried thyme, celery seeds, and rosemary. They make this chicken pot pie aromatic and the salt and pepper play important spice roles too. Fresh herbs are a great addition and matter of fact I even used fresh chives in place for the onions when I was out. Some people use Herbs De Province as an all-purposing herb blend. Mix and match spices to liking such as garlic, parsley, poultry seasoning, fresh sage, and turmeric for a golden crust. 
  • Milk- lightens up the gravy. Use half and half or heavy whipping for a richer pie. 

Note: make your favorite gravy recipes like the sauce from chicken and dumplings or this Chicken Pot Pie with Biscuits. It’s made from a cream-based sauce that is delicious! 

How To Make Chicken Pot Pie?

This homemade chicken pot pie is made in two jumbo muffin tins for 12 personal pies.  You can mix all the soup and veggies in one pot to make it easy or ladle the gravy separately. I tried to make the prep easy to follow with my photo tutorial. Feel free to use a 9-inch pie dish for this pot pie or transform it into a casserole. 

  1. Poach the chicken and vegetables in a medium saucepan with 6 cups of water. Simmer until the chicken, potato, and carrot is tender. Skip this step if using frozen veggies, leftover cooked chicken, and hashbrowns. 
  2. Make the soup gravy- by sauteing the onion in 4 Tbsp of butter until tender. Whisk in the flour and then pour in the chicken broth and milk. Stir until thickened and season with spices and herbs. 
  3. Dice the filling- when the vegetables are cool enough to handle peel and chop all the veggies into diced-sized pieces. 
  4. Roll out the pie crust- to a 16×11″ rectangle and cut into 6 pieces. Repeat with the other dough, and roll out the remaining dough to a 17×13″ rectangle for the tops. 
  5. Add the filling to the crusts with gravy and cover each pie with the tops. 
  6. Seal pie, crimp edges, brush with an egg wash, and cut slits. 
  7. Bake a chicken pot pie for about 33 minutes in a 400°F.
  8. Taste Test- cool the pie down before cutting into it, it’s very Hot! 

Tip: cool the mixture and gravy to prevent the top crust from melting. 

Can I Make This In a different Dish?

Pot Pies are not literally baked in a pot, but you can sure make these pies in many different pans; 

  • 9-inch cast-iron pan
  • 9″ round cake pans
  • Tart mold
  • lasagna pan (13×9″ baking dish)
  • Muffin Tins
  • Ramekins (4oz.)

Note: depending on what size your baking dish is, you may need to double or adjust the filling accordingly. 

How To Store Pot Pie?

Leftover pot pies store well in the refrigerator and reheat quickly. Warm it in the microwave or better yet in a 350°F toaster oven to crisp up and revive the crust. You can also make ahead the pies in advance and keep them refrigerated or frozen until ready to bake. Just be sure to fill pies with a cool filling as a hot mixture can melt the pie dough. 

Storing: keep baked pies refrigerated for up to 3 days. To reheat toast in a 350°F oven until crisp and heated thoroughly. This can be done in an air-fryer to re-crisp the pie.

Can you Freeze Chicken Pot Pies?

how to flash freeze and remove chicken pot pie from the muffin tin

Yes! You can freeze unbaked chicken pot pies! Freeze the prepared pies in the muffin mold until solid then remove from the freezer and pop the pies out of the tins with a sharp knife. Transfer the frozen pies into a freezer bag and keep frozen for up to 6 months.

To Reheat Frozen Pies in the Oven: toast in a pre-heated 400°F oven for 30-45 minutes. 

Chef’s Tip: keep pies frozen in disposable foiled pie pans and transfer pies right into the oven when ready to bake. 

Pot Pie Variations?

Chicken pot pie recipes can be transformed into a dairy-free or Vegan Pie! If diabetic omit the bottom crust. 

  • Hearty Chicken Pot Pie- add cubed potatoes like golden or russet potatoes.  
  • Shepard’s Pie- use ground beef as the source of protein or turn it into Shepard’s pie with mashed potatoes. 
  • Chicken and Cheese- if you are a cheese lover add a melting cheese like Velveeta to the filling! 
  • Spinach and Bacon- wilt some fresh spinach and fry up some bacon for the chicken. Use any blend of frozen veggies like carrots and frozen peas and as the gravy use jarred alfredo sauce! 
  • Vegan Pot Pie: use soymilk, Vegan butter/margarine, ready-made pie crusts (most are Vegan), substitute chopped frozen veggies, and Vegan meatless Chik’N strips.
  • Turkey Pot Pie- use leftover roasted turkey instead of chicken (poultry is kosher friendly.)
  • Dairy-free Pie- leave out the milk and use soy or almond milk

Other ad-ins include; corn kernels, broccoli, sauteed mushrooms, and garlic. 

Can I Use Store-Bought Crust? 

For a quick dinner save on time and use refrigerated pie dough, just make sure you have enough double pie crusts for the top and bottom. This recipe will yield about 3 boxes of double pie crusts. Thaw according to package instructions before handling. 

Best Sides For Chicken Pot Pie?

Wondering what to serve with a chicken pot pie? Here are some yummy ideas! 

How To Cut A Pie:

The key to a well-constructed pie is to cool it down at least 30 minutes before serving. Hot pies are delicate and can fall apart. 

Should My Sauce Be Thick? 

I keep my gravy on the runny side for chicken pot pie because the chicken and vegetables absorb a lot of liquid. Don’t thicken the sauce as it will give you a much drier pot pie. 

Can I Substitute Chicken? 

Leftovers work very well in pies. If you roasted a turkey or have leftover rotisserie chicken shred them up and freeze for easy dinner prep. Baked ham also goes well so if you see a sale grab some and freeze for later. Pot Pies can be made with beef or any other poultry meat. 

How Long To Bake Chicken Pot Pie? 

To test for doneness insert an [eafl id="18785" name="Instant-read thermometer" text="Instant-read thermometer"] and if the temperature of the pie reads 160°F it’s done. 



Handy Tools To Make Pot Pies:

BEST Tips For Chicken Pot Pie:

  1. For an extra crispy golden exterior brush the tops of the pie crust with melted butter, egg wash, or heavy cream before baking!
  2. To prevent the pie from browning make a pie crust shield to protect the edges from browning, just wrap the edges of the pie with strips of foil for the last 20 minutes and of baking. Baking pies on the bottom rack helps with even browning when baking. 
  3. Use your favorite refrigerated pie crust when in a rush!
  4. Make-ahead filling and pie dough as directed in the recipe and keep in the fridge until needed. When ready to bake, reheat the filling, assemble, fill, and bake. 
  5. Pot pies freeze well unbaked! See my freezer-friendly instructions to freeze these personal pies and bake for later. 

Other Baked Chicken Recipes To Try:    

These family-favorite chicken recipes are ones not to miss out on! 

How To Make Chicken Pot Pie:

Chicken Pot Pies (Freezer-Friendly)

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 12 servings
Author: Alyona Demyanchuk
Personal Chicken Pot Pie Recipe made in a homemade pie crust, from-scratch gravy, and poached chicken and vegetables--all baked in a jumbo muffin tin for make-ahead dinner! 


  • 2-XL muffin tins


Pie Crust:

  • 3 3/4 cups all-purpose flour
  • 1 1/2 cups salted butter (3 sticks)
  • 1 1/2 cups of ice-cold water


  • 1 chicken breast (12 oz)
  • 1 carrot
  • 1 potato (large)
  • 1 cup peas (frozen)
  • 1 onion (diced)
  • 1 celery stalk (diced)


  • 4 tbsp unsalted butter
  • 3 tbsp flour
  • 3 cups chicken broth (or dissolve 1 bouillon cube in 3 cups water)
  • 1/4 tsp celery seed, pepper, and rosemary
  • 1 bay leaf
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1/2 cup milk


  • how to make homemade pie crust for chicken pot pie
    To Make Pie Crust: In a large bowl add the flour; grate in the cold butter and mix together. Stir in the cold water and form a dough. Chill in the freezer until easy to work with (30 minutes.)
  • how to poach the chicken and vegetables for chicken pot pie and then dice or cube
    Poach Vegetables: Bring 6 cups of water to a boil. Poach the chicken, potato, and carrot. Simmer for 15-20 minutes or until tender. Then cool, peel, and dice veggies. Toss with the frozen peas and set aside.
  • how to make the soup for chicken pot pie
    To Make The Soup: In a large skillet over medium heat fry the onion and celery in butter until soft. Whisk in the flour, then add the spices, milk, and chicken broth. Whisk until boiling and simmer for (5 minutes.) Cool down.
  • how to roll out the pie crusts and cut to transfer to a baking mold
    To Assemble Pies: Cut dough into three equal pieces. Roll out 2 pieces into a 16" by 11" rectangle. Cut the rectangle lengthwise once and then crosswise twice to form 6 squares (squares should be 6"x 6") Line muffin tins with crusts.
  • how to fill each crust with chicken, peas, carrots, with soup and seal with the top crust
    Fill each crust with 1/2 cup of the vegetable filling and 1/4 cup of the soup gravy.
  • rolling out top of pie crust
    Roll out the remaining piece of dough into a 17" by 13" rectangle. Cut out 12 (5-inch) circles using a large glass. Top them over each pie and crimp and seal the edges. Slit the tops and chill until cold (makes a super flaky crust.)
  • how to crimp and slit the top of crusts and applying egg wash to the top crust
    Brush pies with an egg wash and Bake at 400°F for 30 minutes on the bottom rack for even browning.


  • Tip: for the flakiest results keep the dough in the refrigerator when working with the other dough pieces. 
  • Add 3/4 tsp of salt if using unsalted butter. 
  • To Make-ahead: flash freeze pies in the muffin tin until solid. Pop-out using a sharp knife and transfer to a gallon-sized freezer bag. Keep frozen up to 6 months. 
  • To Bake Frozen Pies: bake, frozen at 400°F up to 45 minutes or until done. 
  • To make one large pie: cut dough into 2 pieces and roll them out to fit a 10x13 baking pan.  
  • The soup is on the runny side as the veggies absorb a lot of liquid during the baking. 
  • HUGE SHORTCUT: use a bag of frozen veggies, pre-cooked chicken, and refrigerated pie crust if in a rush. 

Nutrition per serving

Serving: 17oz pieCalories: 453kcalCarbohydrates: 38gProtein: 11gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 620mgPotassium: 323mgFiber: 2gSugar: 2gVitamin A: 1788IUVitamin C: 14mgCalcium: 42mgIron: 3mg

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    • Melissa

    Hello going to make this recipe ahead and freeze. When freezing uncooked and baking, so they hold up on their own while baking or do you need to have them in a muffin tin to bake?
    Thank you for posting I’m excited to try this recipe.

      • Alyona Demyanchuk

      Hi, I would bake them in a tin to hold their shape better. Let us know how they turn out!

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