These skinny dough mini pot pies are delish!

I will not rest until I figure out how many different ways I can use my skinny pizza dough.  I am loving seeing so many people tag me on Instagram saying that they won’t order out pizza anymore because the pizza at home is just as good – and a great family night to build your own pizza.  #love

With Thanksgiving coming up, you know there will be turkey leftovers, and while I made a chicken pot pie, this recipe could easily be made with leftover turkey.

One tip I shared on Instagram is that you can cook bone in chicken breasts from frozen.  When cooking frozen meat, the rule of thumb is quite simple – just double the time something would normally cook.  I normally cook bone in chicken breasts between 20-30 minutes at 350 depending on the size of the chicken.  I checked my frozen chicken at 40 minutes, and probed it, and it wasn’t quite done – so mine took 50 minutes, or until it reached 165 degrees.

It’s a perfect method for using chicken in dishes – so juicy!

My local grocery store had canned goods on sale for 3/.99 – score!  I stocked up on so many beans and veggies. Using a can of mixed veggies makes this recipe come together so quickly.  

Then just make a quick sauce and you are good to go.  I used 3 ounces of my pizza dough – 1.5 for the bottom and 1.5 for the top.

I used 1/2 cup of the pot pie filling for each skinny dough chicken pot pie.  These are Wilton Brand 4″ tart pans with a removable base.

I baked at 425 for 20 minutes.

You guys, this tasted just like a chicken and biscuit recipe that my Mom used to make – so good!

This is a photo of a mini chicken pot pie

Skinny Pot Pie

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

I love these mini chicken pot pies. Great for meal prep or for a family dinner.


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1.5 cups chicken broth
  • 1/2 cup unsweetened almond milk
  • 2 cups chicken breast, cooked and chopped
  • 2 cups mixed vegetables (from a 15 ounce can, drained)
  • 1 tablespoon Italian seasoning
  • 12 ounces skinny pizza dough, divided


  1. In a stock pot, melt the butter.  Add the flour and cook for one minute.  Slowly add the chicken broth and almond milk,
    stirring until sauce is thickened. 
  2. Remove from heat and stir in chicken, veggies, salt, pepper and Italian seasoning.
  3. Using a 4 inch tart pan, use 1.5 ounces of dough for the bottom, and measure out 1.5 ounces for the top. 
  4. Fill with 1/2 cup of the chicken/veggie mixture.  Top with second dough, and cut a slit to let the steam escape. 
  5. Bake at 425 for 20 minutes. Let cool in the tart pan 5 minutes before removing.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Have to do a taste test, right?!

These will be perfect for any Thanksgiving leftovers.  How was your weekend?  My internet was spotty on the train ride in, so fingers crossed this uploads – happy Monday friends, make it a great day!

If you are looking for more chicken recipes, check out my Top 10 Chicken recipes!