These Individual Chicken Pot Pies with Filo Dough are easy to whip up, healthy, and just plain adorable! They are considerably healthier due to their use of filo instead of pie crust!
Chicken Pot Pie is one of those comfort meals that appeals to the masses! I have yet to meet anyone who is not drawn in by the creamy chicken and veggie filling encased in a delicious crust! Who can resist? Not this girl!
Today I am sharing with you my mini pot pies recipe that is topped with filo pastry. Yesterday, I whipped up a Spanakopita (Greek Spinach Pie) and I had a few filo sheets leftover (sometimes spelled phyllo sheets) so I decided to whip up some pot pie filling and put it to good use!
The mini chicken pot pies recipe I have outlined below serves 4 although you may find that due to the size of your ramekins, you may end up with more servings than me. My ramekins are actually individual pie dishes which have a 1 cup capacity. I don’t fill them up all the way, only about 2/3rds full.
Why I love this Individual Chicken Pot Pies recipe:
- I don’t have to worry about making any pie dough! The filo dough makes this so much easier to make.
- It is a great way to use up leftover sheets of filo dough.
- You can use leftover rotisserie chicken (or just go out and buy a rotisserie chicken) to keep this recipe simple. You can also use up leftover chicken breasts or chicken thighs from last nights dinner!
- Each portion only uses 1 sheet of filo dough, so it is considerably healthier than a regular pie dough version. That individual filo sheet is scrunched up to make it feel more substantial and help all those little creases get extra crispy!
- The contrast in textures between the crispy filo and the creamy chicken filling is heavenly.
- The mini chicken pot pies are quick and easy. It cooks up in the oven in half the time of a regular pot pie since the single layer of filo dough cooks much faster than pie dough.
Ingredients in Individual Chicken Pot Pies
- Butter: You can use either salted butter or unsalted butter.
- Flour: Used with the butter to make a roux that will thicken the chicken pot pie filling.
- Veggies: Onions, carrot, frozen peas.
- Chicken stock: You can use a homemade chicken broth. If needed, you can also substitute with water and a chicken bouillon cube.
- Milk: Since this recipe is thickened using a roux made with flour and butter, you can use any type of milk you like including skim milk, 1% milk, 2% milk, or whole milk. There is no need for heavy cream in this recipe because the roux does all the thickening you need.
- Chicken: shredded, cooked. This recipe is a great way to use up leftover rotisserie chicken or leftover chicken breasts from last nights dinner.
- Seasoning: thyme, parsley, salt and black pepper.
- Filo pastry: (sometimes spelled phyllo pastry) only 1 large sheet of filo pastry is needed for each mini pie.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make this mini Chicken Pot Pies with Filo Dough recipe
- Saute the veggies and make a roux. In a large skillet, melt butter over medium heat. Add the carrots and cook for a couple of minutes. Add the onions and cook until soft. Sprinkle in the flour and cook, stirring to create a roux.
- Simmer with the remaining filling ingredients. Slowly pour chicken stock and milk, stirring. Add the cooked chicken, peas and seasonings and bring to a simmer. Reduce heat and continue to simmer for 10 minutes, until mixture is thick. Turn off heat and allow to cool. Adjust seasoning as needed.
- Portion out the filling into ramekins. Preheat oven to 375 and lightly grease the ramekins or individual mini aluminum pie dishes. Add mixture into 4 individual pie dishes, filling them about 2/3rds full.
- Top with filo. Using one filo sheet at a time, lay it flat on a work surface and brush it with melted butter. Ruffle the filo like an accordion or paper fan. Starting at one end begin to spiral it so that it looks like a filo rose. Place on top of a ramekin. Repeat with the other 3 filo sheets.
- Bake. Bake for 35-40 minutes or until the filo turns a nice golden brown color.
Storing leftovers and reheating
To store leftover mini pies, allow them to cool completely and then transfer them to an airtight container or cover them well with plastic wrap. They can be stores in the fridge for a couple of days.
To reheat the mini pot pies, place them back in the oven at 350F and heat through. Note: This is simpler to do if you have used aluminum mini pie dishes. For ceramic ramekins, you will need to take care to ensure they do not shatter with the drastic temperature difference from cold fridge to hot oven. When I reheat in ceramic dishes, I let them sit out on the counter for little while to help bring down the temperature. Then I start them off in a cold oven and begin warming them at a low temperature before finally increasing it.
Can you prep these Individual Chicken Pot Pies in advance?
You can easily prep these individual chicken pot pies in advance and store them in the fridge. You can complete the recipe as written and then cover them with plastic wrap and store in the fridge. Ideally, I would recommend waiting to top them with the filo dough until just before baking if you can wait.
If you are using ceramic dishes vs aluminum pie dishes, I recommend refrigerating the filling separately and then dividing them into the ramekins before baking. This will ensure you do not have any issues with temperature shock and shattering when placing a cold dish in a hot oven.
Can you freeze Individual Chicken Pot Pies with Filo Dough?
The mini chicken pot pies can be completely assembled and then frozen before the baking stage. To freeze them, make sure the filling is completely cooled and then spoon it into aluminum pie dishes. Top it with the crinkled filo dough and then wrap them up well with plastic food wrap and place them on a baking sheet to freeze them for a few hours until they are solid. Once they are frozen solid, you can remove the frozen mini pies from the baking sheet and transfer them to freezer ziploc bags.
You can then bake the frozen mini pies without thawing them. You will need to add several minutes to the bake time, however, to account for them being frozen.
I hope you enjoy this mini chicken pot pie recipe as much as my family does!
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Individual Chicken Pot Pies with Filo Dough
- 2 tablespoon butter
- 2 tablespoon flour
- 1/2 medium onion diced
- 1 small carrot diced
- 3/4 cup chicken stock
- 3/4 cup milk
- 1 cups chicken shredded, cooked
- 1/2 cup peas
- 1/2 teaspoon thyme
- 1/2 teaspoon parsley
- 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 4 sheets filo pastry
- 1 tablespoon butter melted
- In a large skillet, melt butter over medium heat. Add the carrots and cook for a couple of minutes. Add the onions and cook until soft. Sprinkle in the flour and cook, stirring to create a roux.
- Slowly pour chicken stock and milk, stirring. Add the cooked chicken, peas and seasonings and bring to a simmer.
- Reduce heat and continue to simmer for 10 minutes, until mixture is thick. Turn off heat and allow to cool. Adjust seasoning as needed.
- Preheat oven to 375 and lightly grease yoru ramekins. Add mixture into 4 individual ramekins or mini aluminum pie dishes, filling them about 2/3rds full.
- Using one filo sheet at a time, lay it flat on a work surface and brush it with melted butter. Ruffle the filo like an accordion or paper fan. Starting at one end begin to spiral it so that it looks like a filo rose. Place on top of a ramekin. Repeat with the other 3 filo sheets.
- Bake for 35-40 minutes or until the filo turns a nice golden colour.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.