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Overhead shot of Mini Dutch Oven Chicken Pot Pie.

Mini Dutch Oven Chicken Pot Pies

There is something so fun about having your own little baking dish to dig into! These Mini Dutch Oven Chicken Pot Pies are filled with a creamy chicken, carrot, potato and green pea mixture and topped with flakey pie crust. The tops can be customized with a pie crust cut out to suit any holiday or special event of your liking!
5 from 12 votes
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 6
Calories 480 kcal

Ingredients
  

  • cup butter
  • 1 medium yellow onion, chopped
  • cup flour
  • 1 teaspoon salt
  • 1 ½ cups chicken broth
  • 1 ½ cups milk
  • 1 ½ teaspoons Creole seasoning
  • 3 cups cooked chicken, chopped or shredded
  • 2 cups frozen cubed hash browns
  • 1 cup chopped carrots
  • 1 cup frozen green peas
  • 2 refrigerated pie crusts, at room temperature
  • 1 egg

Instructions
 

  • Preheat oven to 350°F.
  • In a large Dutch oven or frying pan with sides, melt the butter over medium high heat. Add the onions and cook 3-4 minutes or until tender.
    ⅓ cup butter, 1 medium yellow onion, chopped
  • Sprinkle flour and salt over the onions and stir constantly for one minute.
    ⅓ cup flour, 1 teaspoon salt
  • Gradually whisk in chicken broth and milk. Cook over medium high heat until mixture has thickened, about 3 or 4 minutes. Remove from heat. Add Creole seasoning and stir to combine.
    1 ½ cups chicken broth, 1 ½ cups milk, 1 ½ teaspoons Creole seasoning
  • Stir in chicken, hash browns, carrots and peas. Evenly distribute mixture among mini Dutch ovens.
    3 cups cooked chicken, chopped or shredded, 2 cups frozen cubed hash browns, 1 cup chopped carrots, 1 cup frozen green peas
  • Carefully unroll pie crusts. Using a knife cut circles slightly larger than the top of your mini Dutch ovens. Place cut circles on top of each Dutch oven, pressing lightly around the edges to secure.
    2 refrigerated pie crusts, at room temperature
  • In a small bowl, whisk the egg with 1 teaspoon water. Brush the tops of the pie crusts with the egg wash. Place pie crust cutouts on top of crust pressing lightly to secure in place. Using a sharp knife, cut a couple slits in the top of the pie crusts to allow steam to escape.
    1 egg
  • Bake in 350°F oven for about 1 hour or until the crusts are golden brown. Remove from oven and sprinkle with flake salt, if desired. Let sit for 10 minutes before serving.

Nutrition

Calories: 480kcalCarbohydrates: 38.2gProtein: 28.8gFat: 23.5gSaturated Fat: 10.1gCholesterol: 115mgSodium: 1243mgPotassium: 582mgFiber: 3.9gSugar: 6.8gCalcium: 116mgIron: 2mg
Keyword carrot, chicken, green peas, pie crust, pot pie, potatoes
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