martha stewart mini chicken pot pies

Martha Stewart Mini Chicken Pot Pies Recipe

By John WhiteApril 10, 2026

Craving a taste of comfort? Martha Stewart's Mini Chicken Pot Pies are the perfect solution. These bite-sized, delectable delights marry succulent chicken, a symphony of vegetables, and a hug-in-a-bowl cream sauce, all enveloped in a tender, flaky crust. Here's your step-by-step guide to creating these heavenly morsels at home.

First things first: why mini? Not only are they adorable, but smaller portions mean you can savor multiple flavors in one sitting, satiating your taste buds and your soul. Plus, they make for fantastic finger food at parties, or a delightful lunchbox treat. Let's dive in!

Assembling Your Chicken Filling

Begin with a beautifully balanced chicken filling. Martha Stewart calls for four boneless, skinless chicken breasts, but you can also use leftovers to cut down on prep time.

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Cook the chicken in a Dutch oven with onion, celery, and carrots until they're tender and the vegetables have softened. Remove the chicken and shred it once cool, but keep those aromatic vegetables and their delectable juices in your pot.

Velvety Cream Sauce

Now, whisk in flour to create a roux, the base of your cream sauce. This will thicken your pot pie filling, ensuring it doesn't spill over the edges of your ramekins.

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Gradually pour in the broth and half-and-half, stirring continually over medium heat until the sauce has thickened. Season with salt, pepper, and a touch of dried thyme for a burst of freshness. Stir in your chicken and veggies, then set aside while you prepare the crust.

Creating Flaky, Golden Crusts

Martha recommends a ready-made pie crust for simplicity, but homemade is always an option if you're feeling ambitious. Unroll the crust and cut it into circles slightly larger than your ramekins. You can use a cookie cutter or simply press around the dish to create the perfect size.

Place a round of crust into each ramekin, pressing it gently into the sides and bottom. Spoon your chicken filling into each, mounding it slightly in the center. Top with another round of crust, seal the edges with a fork, and cut slits in the center to allow steam to escape.

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Baking to Perfection

Brush your little pot pies with beaten egg for a golden sheen. Place them on a baking sheet (to catch any overflow) and bake at 375°F (190°C) for about 20-25 minutes, until the crust is a beautiful, burnished golden brown.

Remove from the oven and, if you're feeling generous, you could dust them with a bit of parsley. Let them cool for a few minutes before serving – nobody wants to burn their tongue on such culinary treasure!

Indulge in the satisfaction of creating these tiny, spellbinding masterpieces, and share them with friends and family. They're sure to become a crowd-pleaser at your next gathering. Happy mini-pot-pie-ing!