Chicken Mini Pot Pies
Flaky puff pastry tops these creamy chicken mini pot pies, filled with tender chicken, vegetables, and a savory sauce. Perfectly portioned in ramekins, they’re easy to make, hearty, and ideal for family dinners or meal prep.
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.
