Mini Chicken Pot Pies Recipe

A large chicken pot pie and two small chicken pot pies sit on a white and blue gingham patterned table cloth.
Yields:Nutrition:Prep Time:Total Time:
4 servings 410 calories 30 min. 1 hr. 15 min.

Helps with these side effects: Nausea, unintentional weight loss, sore mouth and difficulty swallowing

The flaky pie crust and creamy filling are perfectly portioned in this recipe for you to enjoy now and later. Pop your extra pot pies in the refrigerator or freeze them for a future meal.

This recipe calls for a mix of frozen peas and carrots, which are just as nutritious as fresh vegetables.

Don’t let making a pie crust from scratch deter you from this recipe. Try using a boxed pie crust mix or pick up a frozen or refrigerated pie crust from the grocery store.

While these pies are for single servings in ramekins or oven-safe teacups, you can use a round casserole dish if you need to feed additional people. Be sure to bake for an additional 5 to 10 minutes, until the crust is golden.

Before making drastic changes to your diet, be sure to talk with your care team or nutritionist. While these recipes may relieve common symptoms, your treatment plan may include following a specific diet. If you have questions about what’s safe to eat or drink, your care team is ready to help.


  • 1 pound boneless, skinless chicken breasts, halved

  • 1 cup low-fat milk

  • 2 tablespoons butter

  • 1 small (or 1/2 large) onion, finely chopped

  • 2 tablespoons all-purpose flour

  • 1 cup reduced-sodium chicken broth

  • 1 cup frozen peas and carrots mixture

  • Salt and freshly ground black pepper

  • 1 refrigerated roll-out pie crust

  • 1 egg combined with 1 tablespoon water, optional


  1. Preheat the oven to 350 degrees Fahrenheit.

  2. In a baking pan, place the chicken in a single layer, and add milk. Bake for 25 to 30 minutes, or until chicken is just cooked through. Remove the chicken, and set aside to cool briefly, reserving the milk. Cut chicken into bite-sized pieces.

  3. Increase the oven temperature to 425 degrees.

  4. Meanwhile, in a large saucepan over medium heat, melt the butter. Sauté the onion for 3 to 5 minutes, or until softened. Add the flour and cook until fully incorporated, stirring constantly. Gradually add the broth, and cook until thickened, stirring constantly. Add the reserved milk and cook until thickened. Add the chicken, peas and carrots. Season with salt and pepper.

  5. Divide chicken mixture evenly between four (1-cup) ramekins or oven-safe teacups. Roll out the crust and cut four circles; the circles should be big enough to overlap the edges of the ramekins by about 1 inch on all sides. Top each ramekin with crust, pressing to seal the sides.

  6. Brush the tops of the pies with the egg mixture. Cut a slit in the top of each crust. Place the ramekins on a baking sheet.

  7. Bake for 12 to 18 minutes, or until the tops are golden. Let cool for 5 to 10 minutes before serving.

Nutritional Information
Per Serving
Calories ........................... 410
Total Fat .......................... 19 g
Total Carbohydrates .......... 29 g
Dietary Fiber .................... 2 g
Sugars ............................ 6 g
Protein ............................ 30 g
Sodium ........................... 470 mg


This material is furnished for informational purposes and is for your personal use only. It is not intended as a substitute for the expertise, judgment and specific advice of your care team. Based on your condition and treatment plan, you may have different medical and self-care needs. Please talk to your care team before making changes to your care plan or using any non-prescribed products during your treatment.

Reproduced, with permission, from Jeanne Besser et al., What to Eat During Cancer Treatment.  (Atlanta: American Cancer Society, 2009) ©2009 by the American Cancer Society.