Mini Chicken Pot Pies

There’s something wonderfully comforting about a warm pot pie, isn’t there? Especially on a chilly evening when the rain is lashing against the windows. My two, bless them, can be a bit fussy sometimes, but even they can’t resist these mini chicken pot pies. I’ve been making a version of this recipe for years, tweaking it here and there until it’s just perfect for a simple family supper. These are packed with tender chicken and vegetables in a creamy sauce, all encased in a flaky, golden pastry. The best part? They’re individually portioned, so no arguments over who gets the bigger piece! I promise you, this recipe is a winner that will bring smiles to faces, even on the most hectic of days.

Why This Recipe Works

As a mum of two with over eight years of home cooking under my belt, I know that recipes need to be both delicious and practical. These mini chicken pot pies tick all the boxes. They are:

• Straightforward: The method is simple and easy to follow, even on a busy weeknight.
• Child-approved: My little darlings absolutely adore them, and I’m confident yours will too.
• Budget-friendly: Made with everyday ingredients you probably already have in your fridge and pantry.

Honestly, the only challenge I faced was stopping the kids from pinching the cooked chicken before it went into the pies!

Ingredients

• 300g boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 100g frozen peas
• 100g frozen sweetcorn
• 50g butter
• 50g plain flour
• 600ml chicken stock
• 150ml double cream
• 1 tsp dried thyme
• Salt and pepper to taste
• 375g ready-made puff pastry
• 1 egg, beaten

Ingredient Notes

The beauty of this recipe is that it’s quite forgiving. Here’s a little breakdown:

• Chicken Stock: Good quality stock makes all the difference, but a stock cube will do in a pinch. Just be mindful of the salt content.
• Puff Pastry: I use ready-made puff pastry for convenience, but if you fancy making your own, be my guest!
• Vegetables: Feel free to swap out the peas and sweetcorn for other vegetables like mushrooms or green beans. My children even enjoy broccoli in these!
• Double Cream: You can substitute single cream or crème fraîche for a slightly lighter version, but the double cream gives it that lovely richness.

Step-by-Step Instructions

Step 1: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Get your muffin tin ready – you’ll need about 6-8 cups depending on their size.

Step 2: Heat the olive oil in a large pan over medium heat. Add the diced chicken and cook until browned on all sides and cooked through. This usually takes about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 3: In the same pan, add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Season with salt and pepper.

Step 4: Add the frozen peas and sweetcorn to the pan and cook for another 2-3 minutes until heated through.

Step 5: Melt the butter in the pan. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This helps thicken the sauce.

Step 6: Gradually whisk in the chicken stock, making sure there are no lumps. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.

Step 7: Stir in the double cream, dried thyme, and cooked chicken. Season to taste with salt and pepper. Remove from the heat.

Step 8: On a lightly floured surface, roll out the puff pastry. Use a round cutter (slightly larger than the diameter of your muffin tin cups) to cut out pastry circles.

Step 9: Gently press each pastry circle into the muffin tin cups.

Step 10: Spoon the chicken and vegetable mixture into the pastry-lined cups.

Step 11: Cut out smaller pastry circles for the lids, or use leftover pastry to create decorative shapes. Place the lids on top of the pies and crimp the edges to seal.

Step 12: Brush the tops of the pies with beaten egg.

Step 13: Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.

My Kitchen Tips & Tricks

• Preventing Soggy Bottoms: Blind baking the pastry for 5-10 minutes before adding the filling can help prevent a soggy bottom.
• Time-Saving Tip: Use pre-chopped vegetables to save even more time on busy weeknights.
• Flavour Boost: Add a splash of Worcestershire sauce to the filling for an extra layer of flavour. My children don’t notice, but it makes all the difference!
• Child-Friendly Adjustment: If your children are picky eaters, try blending some of the cooked vegetables into the sauce for a smoother texture.
• Make-Ahead Strategy: Prepare the filling ahead of time and store it in the fridge for up to 24 hours. This makes assembly even quicker.
• Budget-Conscious Tip: Use leftover roast chicken to make these pies even more economical.
• Golden Brown Pastry: Brushing the pastry with milk instead of egg can also give it a lovely golden-brown colour.

Storage & Meal Prep

These mini chicken pot pies are great for making ahead or storing leftovers.

• Storage: Store leftover pot pies in the fridge for up to 3 days.
• Reheating: Reheat in the oven at 180°C (160°C fan/Gas Mark 4) for 15-20 minutes, or until heated through. You can also microwave them, but the pastry won’t be as crispy.
• Make-Ahead: You can assemble the pies up to a day in advance and store them in the fridge until ready to bake.
• Batch Cooking: These are perfect for batch cooking! Make a large batch and freeze the unbaked pies for up to 2 months. Bake from frozen, adding an extra 10-15 minutes to the cooking time.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the pot pies are done?

The pastry should be golden brown and puffed up, and the filling should be bubbling hot. If the pastry is browning too quickly, you can cover the pies with foil for the last 5-10 minutes of baking.

Can I use different vegetables?

Of course! Feel free to swap out the peas and sweetcorn for other vegetables like mushrooms, green beans, or diced potatoes. Get creative and use what you have on hand.

Can I make this vegetarian?

Yes, you can easily make a vegetarian version by substituting the chicken with mushrooms, lentils, or a vegetarian chicken alternative. Use vegetable stock instead of chicken stock.

Do children typically enjoy this recipe?

In my experience, yes! The mini size and creamy filling make them very appealing to children. My two gobble them up every time. If your children are particularly fussy, you can leave out certain vegetables or blend them into the sauce.

Can I freeze these pot pies?

Yes, you can freeze these pot pies either baked or unbaked. If freezing unbaked, place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding an extra 10-15 minutes to the cooking time. If freezing baked pies, let them cool completely before wrapping them individually in cling film and freezing.

Can I use shortcrust pastry instead of puff pastry?

While puff pastry provides a flakier and lighter texture, you can certainly use shortcrust pastry if that’s what you prefer or have on hand. The cooking time might need to be adjusted slightly, so keep an eye on them.

Serving Suggestions

These mini chicken pot pies are delicious on their own, but here are a few serving suggestions to make it a complete meal:

• Serve with a simple green salad for a light and refreshing contrast.
• Pair them with some crusty bread for mopping up the creamy sauce.
• Add a side of steamed green beans or broccoli for extra vegetables.
• My family loves them with a dollop of mashed potato on the side.

A single pot pie is usually sufficient for a child, whilst adults might enjoy two depending on their appetite.

So there you have it – my tried-and-tested mini chicken pot pies recipe. It’s a simple, comforting, and family-friendly meal that’s perfect for busy weeknights or cosy weekends. I truly hope you and your family enjoy them as much as we do. Do give it a try and let me know what you think in the comments below. I always love hearing your feedback and any variations you might try. And if you’re looking for more easy and delicious family recipes, be sure to check out the rest of FamiliesRecipes.com. Happy cooking!

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