Petite Chicken Pot Pies | Recipeish | Gustus Vitae

  • Yield: 5 mini pot pies.
  • Time Estimate: About 70 minutes, including 20 unattended.
  • Storage Notes: Can be kept, refrigerated, for up to 3 days.
  • Difficulty: Easy.

These mini pot pies are great for meal-prepping: make a batch in advance and freeze, the just pop into a preheated oven for 30 minutes at low heat to make a perfect work-from home lunch, or a healthy after-school treat for the kiddos.


  • Debone chicken drumsticks, if using, or cube breasts/thighs.
  • In the bowl of a stand mixer, combine chicken, chicken stock and butter, and Crushed Red Pepper Flakes, French Onion, and Taste of Provence.
  • Affix the paddle attachment to the stand mixer, mix for 2 minutes on low, pouring in the wine as you do so, then reserve.
  • Preheat oven to 350F.
  • Rinse celery, peel carrots, and dice them along with onion. 
  • Bring a sautée pan up to medium high, spray with a bit of duck fat, and add in your mirepoix. Cook, stirring occasionally, for around 5 minutes, then add to the meat mixture.
  • Combine meat and veggies thoroughly, then lightly spray the insides of the ramekins with duck fat.
  • Fill ramekins with double portions of crescent dough, then chicken/veggie mix, then top with another double portion of crescent dough.
  • Crack an egg into a small bowl, whisk, then brush on tops before sprinkling on Everything Brooklyn Bagel Seasoning.
  • Arrange ramekins on a baking tray, loosely cover with foil, and pop in the oven for 12 minutes.
  • Remove foil and cook a further 3-5 minutes, or until tops are well browned but not burnt.
  • Remove, allow 3-4 minutes to cool, and serve as is, or with your favorite topping: we're partial to sour cream with some minced green onions, or a good dollop of BBQ sauce.