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Mini Chicken Pot Pies with Prosciutto
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These mini chicken pot pies with prosciutto are pure comfort in bite-size form. Filled with a creamy chicken and prosciutto mixture, plenty of tender vegetables, and tucked into a flaky, buttery crust, they’re the kind of cozy dinner you crave on a chilly fall or winter night. And the best part? They reheat perfectly, so don’t be surprised if you’re already looking forward to leftovers for lunch the next day. If you like this comforting style I recommend checking out this lobster pot pie recipe and this stout braised steak and mushroom pot pie.
Why You’ll Love This Chicken Pot Pie Recipe
- Elevated comfort food: Prosciutto adds a subtle savory depth that takes classic chicken pot pie from familiar to special.
- Flaky, buttery crust: Each mini chicken pot pie is wrapped in a golden, crisp crust shaped inside a muffin tin that contrasts beautifully with the creamy filling.
Key Ingredients in This Recipe
- Shortcrust pastry dough – While making homemade pastry dough may seem daunting it comes together quickly with a few simple ingredients in a food processor or blender though you can also make it by hand.
- Chicken – The chicken breasts are quickly cooked in strips then chopped into cubes before they’re added to the filling.
- Prosciutto – Strips of thinly sliced prosciutto add a salty element to this dish. What is prosciutto exactly? It’s made by curing the whole hind leg of a pig.
- Vegetables – I use a combination of carrots and peas alongside the potatoes, chicken and prosciutto filling. Because the pot pies are small I recommend resisting the urge to go overboard on the filling ingredients.
- Potato – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When baked they become soft and light.
- Garlic – A bit of chopped fresh garlic adds a depth of flavor to the filling.
- Cayenne – A hint of cayenne is used to add flavor rather than spice but it can easily be omitted.
- White wine – White wine is the base for the pot pie sauce. I recommend using a dry white wine for these chicken pot pies since it won’t overpower the dish by making it too sweet.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
If you have any leftover chicken pot pie filling, thin it out with a bit of chicken stock and eat it as a soup!
Swaps and substitutions
- Shortcrust pastry dough: You can substitute store-bought pastry dough though I recommend making your own for the best texture.
- Chicken: Chicken thighs or even leftover cooked chicken or rotisserie chicken can be used. It’s a great way to use up leftover meats.
- Prosciutto: If you prefer not to include pork you can simply omit it for a more traditional chicken pot pie recipe. And if you don’t have prosciutto, bacon or pancetta are great alternatives.
- Vegetables: Replace any of the vegetables in this recipe with equal portions of your favorites.
- Wine: If you prefer not to use wine you can deglaze the pan with chicken stock.
How to Prep Mini Chicken Pot Pies in Advance
You can assemble the pot pies up to 1 day in advance, cover, and refrigerate until ready to bake. You can also assemble the pot pies and freeze them unbaked until solid, then transfer to a freezer-safe container or resealable bag for up to 2 months. Bake straight from frozen (I recommend adding back to a muffin tin to keep their structure), adding a few extra minutes to the baking time.
How to Make Mini Chicken Pot Pies with Prosciutto (Step-by-step)
To make the dough, place the flour, sugar and salt into a food processor or blender. Pulse for a few seconds to combine. Add the butter and pulse until the butter is the size of a pea. Add the water and pulse until the mixture forms a rough dough, adding more water 1 teaspoon at a time if the dough is dry.
Turn the tough out onto a clean work surface and gather it together. Form into a circle, wrap in plastic wrap and refrigerate for at least 30 minutes.
Heat a large heavy-bottomed pot or large pan with high sides over medium heat. Add 2 tablespoons (26g) of the olive oil to the pan and heat through. Add the chicken and cook until browned on all sides and cooked through, about 6 minutes. Remove the chicken from the pan and set aside on a cutting board. Chop the chicken into ½” (1.3cm) cubes.
Return the pan to medium heat, add the remaining olive oil and heat through. Add the potatoes and carrots, and cook, stirring occasionally, until tender, about 10 minutes. Add the peas and garlic, continuing to cook for about 5 more minutes.
Add the prosciutto and stir to combine, allowing the mixture to cook for an additional minute. Pour in the wine, letting it reduce until the vegetables are almost dry.
Return the chicken to the pot then add the condensed cream of chicken soup and heavy cream, stirring to combine. Season with cayenne, salt and pepper then set aside to let cool slightly.
Preheat oven to 400°F (200ºC). Remove the dough from the refrigerator, unwrap and roll out on a lightly floured surface so the dough is about ¼” (6mm) thick. Cut the dough into 4″ (10cm) squares (you will need 10). Re-roll the scraps as needed and cut 10 3″ circles from the dough. Press the squares of dough into a lightly greased standard size muffin tin and scoop about 2 rounded tablespoons of the chicken mixture into each tin (enough to fill the muffin tin cup).
Bake until the crust is golden brown, about 20 to 25 minutes. Serve hot.
FAQ – Frequently Asked Questions
Yes! You can assemble the pot pies up to 1 day in advance, cover, and refrigerate until ready to bake. They’re perfect for stress-free entertaining or meal prep.
Yes! Assemble the pot pies and freeze them unbaked until solid, then transfer to a freezer-safe container. Bake straight from frozen (I recommend adding back to a muffin tin to keep their structure), adding a few extra minutes to the baking time.
Reheat in a 350°F (180ºC) oven until warmed through to help keep the crust crisp. The microwave works in a pinch, but the crust will be softer.
Yes! Rotisserie chicken is a great shortcut and makes this recipe even easier for busy weeknights.
Classic vegetables like carrots, peas, and potatoes work well, but you can easily swap in what you have on hand. Try adding vegetables like celery and onion or even spinach.
Yes! If you prefer not to include pork you can simply omit it for a more traditional chicken pot pie recipe. And if you don’t have prosciutto, bacon or pancetta are great alternatives.
These are hearty on their own, but a simple green salad or roasted vegetables make a great side to round out the meal.
Other Recipes to Try
If you enjoy this mini chicken pot pie recipe with prosciutto, I recommend checking out some of these:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Mini Chicken Pot Pies with Prosciutto
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Equipment:
Ingredients:
For the dough:
- 2 cups all-purpose flour, plus additional for rolling out the dough
- 2 teaspoons granulated sugar
- 1 teaspoon table salt
- 8 ounces (16 tablespoons) unsalted butter, chilled and cut into cubes
- ¼ cup ice water
For the filling:
- 4 tablespoons extra-virgin olive oil, divided
- ½ pound boneless, skinless chicken breasts, cut into 1” wide strips
- ½ cup dry white wine
- ¼ cup diced prosciutto
- ¾ cup peeled and diced russet potatoes
- 1 cup peeled and diced carrots
- 1 cup fresh or frozen petite peas
- 2 garlic cloves, minced
- 1 (10.5 ounce) can condensed cream of chicken soup
- ¼ cup heavy cream
- ¼ teaspoon cayenne pepper
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 egg, beaten
Instructions:
For the dough:
- To make the dough, place the flour, sugar and salt into a food processor or blender. Pulse for a few seconds to combine. Add the butter and pulse until the butter is the size of a pea. Add the water and pulse until the mixture forms a rough dough, adding more water 1 teaspoon at a time if the dough is dry.
- Turn the tough out onto a clean work surface and gather it together. Form into a circle, wrap in plastic wrap and refrigerate for at least 30 minutes.
For the filling:
- Heat a large heavy-bottomed pot or large pan with high sides over medium heat. Add 2 tablespoons (26g) of the olive oil to the pan and heat through. Add the chicken and cook until browned on all sides and cooked through, about 6 minutes. Remove the chicken from the pan and set aside on a cutting board. Chop the chicken into ½" (1.3cm) cubes.
- Return the pan to medium heat, add the remaining olive oil and heat through. Add the potatoes and carrots, and cook, stirring occasionally, until tender, about 10 minutes. Add the peas and garlic, continuing to cook for about 5 more minutes.
- Add the prosciutto and stir to combine, allowing the mixture to cook for an additional minute. Pour in the wine, letting it reduce until the vegetables are almost dry.
- Return the chicken to the pot then add the condensed cream of chicken soup and heavy cream, stirring to combine. Season with cayenne, salt and pepper then set aside to let cool slightly.
- Preheat oven to 400°F (200ºC). Remove the dough from the refrigerator, unwrap and roll out on a lightly floured surface so the dough is about ¼" (6mm) thick. Cut the dough into 4" (10cm) squares (you will need 10). Re-roll the scraps as needed and cut 10 3" circles from the dough.
- Press the squares of dough into a lightly greased standard size muffin tin and scoop about 2 rounded tablespoons of the chicken mixture into each tin (enough to fill the muffin tin cup).
- Cover each with a circle of dough, and use a fork to seal the edges together. Brush the beaten egg over the top of each mini chicken pot pie.
- Bake until the crust is golden brown, about 20 to 25 minutes. Serve hot.
Notes:
Nutrition:
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This recipe was originally published 2/13/15 and edited 12/21/25 for clarity and easier by step by step instructions with the filling made in 1 pot.
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Made this again today. It is one of my favorite recipes when I started following you and it never disappoints! I have made it multiple times. I love that I always have extra filling to freeze for future use. I have started using the bigger muffin tins so we get more filling. It is so good!
Even though they turned out pretty yummy and cute, the recipe took me way too long for small appetizers. I would go through the trouble of making this filling to make large pot pies for dinner. And I would probably buy the dough to save time.
I love the lightness of phyllo dough. Can I use it in this recipe?
I don’t recommend using phyllo dough for unless you are just topping ramekins of the filling with buttered layers of phyllo dough. It is so thin that even layers of phyllo dough will not hold the shape in the muffin tins enough.
We had this for dinner tonight. It was a huge hit. I would highly recommend it. The filling was so flavorful! I doubled the filling recipe because anytime someone walked by it on the stove the took a “taste test”.
I’ve so happy to hear it was a hit!! I do the same thing, I can’t help but take a taste test! That’s actually why I developed my chicken and dumpling soup recipe! It’s a similar flavor and perfect for sneaking taste tests! If you’re interested you can find the recipe here: https://cookingwithcocktailrings.com/chicken-and-dumpling-soup/
Holy moly!!! Not only quick and easy to make, but delicious too! We made a double batch for 6 people and had to restrain ourselves from finishing all of them. So incredibly well balanced in flavor and filling, I thought I might have to add more cayenne or pepper for the next batch, but it was perfect as is! Perfect for a chilly night in, stuffed and content and looking forward to settling into a vegetative state and enjoying some March Madness!
So glad it was a hit! Thanks for sharing!
I would eat the filling on its own but the light pastry is so good it would be hard to leave out. 10/10 will make this again. We loved it!