These comforting chicken mini pot pies are a cozy twist on a classic family favorite.
Packed with tender chicken, sweet corn, and hearty vegetables, they offer a rich source of protein, fiber, and essential nutrients.
The puff pastry topping adds just the right amount of indulgence while keeping the dish satisfying without being overly heavy.
Perfect for weeknights or meal prep, these pies are both nourishing and deeply comforting.
Chicken Mini Pot Pies
Equipment
- 4 ramekins (12 cm each)
- 1 medium frying pan
- 1 whisk
- 1 sharp knife
- 1 cutting board
- 1 pastry brush
Ingredients
- 1 tsp olive oil
- 70 g pancetta lardons or unsmoked bacon, diced
- 50 g butter
- 1 small red onion chopped
- 2 leeks finely chopped
- 3 garlic cloves crushed
- 60 g plain flour
- 1 tsp dried tarragon
- Salt and freshly ground black pepper to taste
- 450 ml chicken stock hot
- 130 ml milk
- 450 g cooked chicken shredded (leftover roast or rotisserie)
- 160 g canned sweetcorn drained
- 500 g puff pastry ready-made or ready-rolled
- 1 large egg beaten (for egg wash)
- 20 g grated parmesan cheese
- 2 tbsp dried tarragon for topping
- Pinch of sea salt flakes
Instructions
- Preheat the oven: Begin by setting your oven to 170°C (fan). This ensures that it reaches the perfect temperature by the time your pies are assembled, allowing the pastry to puff beautifully and develop a golden, flaky crust.
- Cook the pancetta or bacon: Place a large frying pan on the stove, but start with it cold rather than preheated. Add the diced pancetta (or unsmoked bacon) along with the olive oil. Slowly bring the pan up to medium heat so the fat renders gently. Cook for about 10–15 minutes, stirring occasionally, until the pancetta turns crisp and golden. Once done, use a slotted spoon to lift it out of the pan and set aside, leaving the flavorful oil behind.
- Soften the vegetables: To the same pan with the pancetta oil, add the butter. Once melted, stir in the chopped red onion and leeks. Season lightly with a pinch of salt to help them release moisture and cook evenly. Sauté gently for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant but not browned.
- Add garlic and cook briefly: Stir in the crushed garlic and let it cook for about 30 seconds. This short cooking time releases its aroma without letting it burn, keeping the flavor delicate rather than bitter.
- Build the roux base: Sprinkle the flour evenly over the softened vegetables. Stir well to coat them in the flour, then let it cook for about 2 minutes. This step removes the raw taste of flour and forms the foundation of your creamy sauce. The mixture will look slightly pasty at this stage.
- Make the creamy sauce: Pour the hot chicken stock into the pan a little at a time, whisking constantly to prevent lumps. Once fully incorporated, add the milk and continue whisking until smooth. Let the sauce simmer gently for 5 minutes, stirring often, until it thickens to a rich, velvety consistency.
- Season and add flavors: Stir in the dried tarragon for a fragrant herbal note. Taste the sauce and adjust the seasoning with black pepper and, if needed, a little salt. Keep in mind that the pancetta already adds saltiness, so taste carefully before adding more.
- Add chicken, sweetcorn, and pancetta: Fold the shredded cooked chicken into the sauce, followed by the drained sweetcorn and the crispy pancetta. Mix everything gently so the filling is evenly combined. The mixture should be thick, creamy, and hearty. If it feels too stiff, you can stir in a splash more stock or milk.
- Fill the ramekins: Divide the mixture evenly among four 12 cm ramekins, filling them almost to the top but leaving a little space for the pastry lid to sit comfortably. Set them aside to cool slightly while you prepare the pastry.
- Prepare the puff pastry: On a lightly floured surface, roll out the puff pastry if it isn’t pre-rolled. Cut four long strips about 2 cm wide, plus four pastry circles that are roughly 2 cm larger than the diameter of your ramekins. The strips will help the lids stick and rise properly during baking.
- Assemble the pies: Wrap one pastry strip around the lip of each ramekin, pressing lightly so it sticks. Then place a pastry circle over the top, gently pressing the edges to seal it onto the strip. Use a fork to crimp around the edges for a decorative look and to ensure a tight seal. With a sharp knife, cut two small slits in the center of each lid to allow steam to escape. If you have leftover pastry, feel free to cut out shapes or braids to decorate the tops.
- Brush and season the tops: Using a pastry brush, lightly coat each pie with the beaten egg to create a glossy golden finish once baked. Sprinkle over the grated parmesan, a little extra dried tarragon, and a pinch of flaky sea salt for extra flavor and crunch.
- Bake until golden: Place the ramekins on a baking tray to catch any drips, then transfer to the preheated oven. Bake for 30–35 minutes, or until the pastry has puffed up beautifully and turned a deep golden brown. The filling inside will be bubbling gently at the edges.
- Cool slightly and serve: Once baked, remove the pies from the oven and let them sit for 5 minutes before serving. This short resting time allows the filling to settle slightly, making them easier to eat while still piping hot. Serve straight from the ramekins for a cozy, rustic presentation.
Notes
- Use leftover roast chicken or rotisserie chicken for ease and extra flavor.
- Pancetta adds a smoky-salty depth, but bacon works just as well.
- Ensure the flour cooks for a few minutes before adding liquid to avoid a raw taste.
- Always cut steam holes in the pastry lid to prevent sogginess.
- Leftover pastry can be turned into cheese twists or mini snacks.
- Parmesan and sea salt on top give an extra savory crunch.
Chef’s Secrets for Perfect Mini Pies
The key to an exceptional chicken pot pie lies in balancing richness with freshness.
Using cooked chicken—whether roasted at home or bought rotisserie—saves time and adds a depth of flavor that raw chicken can’t replicate.
Always allow your sauce to simmer until thickened before filling the ramekins, as overly runny filling can make the pastry soggy.
When preparing the puff pastry, chill it briefly in the refrigerator before baking to help it puff higher and achieve that golden flakiness.
Lastly, remember that egg wash isn’t just for shine—it also helps any decorative pastry shapes stick firmly to the lid.
Serving Suggestions for Every Occasion
These individual pies are best served piping hot, straight from the oven, with the pastry still crisp and golden.
They make a hearty standalone meal, but pairing them with a fresh side salad or lightly steamed greens adds balance and color to your plate.
For a cozy family dinner, serve with buttery mashed potatoes or roasted vegetables for a more indulgent spread.
If entertaining, consider serving each ramekin on a small plate with a garnish of fresh herbs to create a rustic yet elegant presentation.
These pies also pair beautifully with a glass of chilled white wine or sparkling water with lemon for contrast.
Storage Tips to Keep Them Fresh
If you have leftovers, let the pies cool completely before storing.
They can be refrigerated in their ramekins, covered tightly with foil or plastic wrap, for up to 3 days.
To reheat, place them in the oven at 160°C until warmed through and the pastry is crisp again; avoid microwaving as it makes the pastry soggy.
For longer storage, you can freeze the assembled pies before baking.
Wrap them well in plastic wrap and foil, then freeze for up to 2 months.
Bake directly from frozen at 170°C, adding an extra 10–15 minutes to the cooking time.
Frequently Asked Questions
1. Can I use raw chicken instead of cooked?
Yes, but it will require extra cooking time. If using raw chicken, dice it into small pieces and cook it in the sauce until fully cooked before filling the ramekins. Using pre-cooked chicken is quicker and adds a richer flavor.
2. Can I make these pies ahead of time?
Absolutely! You can prepare the filling up to two days in advance and store it in the fridge. When ready to bake, assemble with the pastry and bake fresh.
This makes them a great make-ahead option for dinner parties or busy weeknights.
3. What can I use instead of pancetta?
Smoked or unsmoked bacon makes a great substitute. For a lighter version, you can use turkey bacon, or skip it entirely for a chicken-and-vegetable-only pie.
4. Can I swap puff pastry for shortcrust?
Yes, shortcrust pastry works well if you prefer a sturdier, biscuit-like crust rather than a flaky topping. Puff pastry, however, gives a lighter and more indulgent finish.
5. How do I prevent soggy pastry bottoms?
Because these pies only have a pastry lid, you don’t need to worry about a soggy base.
However, ensuring your filling is thick and not watery before adding the pastry prevents excess steam, which keeps the lid crisp and puffed.
