Mini Chicken Pot Pie

Elevate your comfort food game with this sophisticated twist on a classic. This recipe swaps standard potatoes for creamy sweet potatoes and adds a generous helping of fresh mushrooms, creating a deep, earthy flavor profile that feels fancy but remains incredibly easy to pull off.
This is the perfect Sunday dinner—the kind of meal that fills the house with a cozy aroma while it bakes, bringing everyone to the table for a warm, hearty end to the weekend. It offers all the nostalgia of a traditional pot pie but with a vibrant, modern upgrade your family will love.
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Prep Time 10 minutes
Cook Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp Oil
  • 4 cups Fresh mushrooms chopped
  • 1 ½ cups Onion chopped
  • ½ cup Celery chopped
  • 1 ½ cups cubed peeled sweet potato
  • 2 tsp chopped fresh thyme ½ tsp dry thyme
  • ⅓ cup flour
  • 1 ¼ cup chicken broth
  • ½ cup milk
  • 2 cups rotisserie chicken
  • ¾ cup frozen pies
  • ½ tsp salt
  • 1 frozen puff pastry sheet thawed

Method
 

  1. Preheat the oven to 425F.
  2. Heat oil in a dutch oven over medium heat. Add mushrooms, onion, and celery. Cook, stirring often, until softened.
  3. Add sweet potato and thyme. Cook until tender and liquid has evaporated.
  4. Stir in flour to coat. Add stock and milk, bring to boil, stirring constantly.
  5. Boil for 1 minute, remove from heat, stir in chicken, pies and salt. Continue cooking for 20 minutes.
  6. Cut puff pastry into 4 rounds. Place 4 ramekins on a baking sheet, fill with chicken mixture and top with dough rounds.
  7. Bake at 425F until golden brown (17 to 19 minutes).

Notes

This recipe goes well with Caesar salad.