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I think pies are the epitome of cozy comfort food. They are just so comforting and warming, with a piping hot, creamy filling and crisp, golden pastry. These Mini Chicken Pot Pies are exactly what they say on the tin. Mini pies filled with creamy chicken and bacon filling, with sweet corn and leeks, then made into a pie with crisp, golden pastry on top.
These pies are actually based on my mum’s chicken pie recipe, my favorite in the world. I wrote about her pie last year in my newsletter, but these are a very delicious version, and I like that you get an individual pie each.
Table of Contents
This recipe is super easy, as the pastry is just neatly laid on top and baked, rather than having to line the pie with pastry underneath. Of course, we are using pre-made puff pastry. The supermarket sells such good ones that I truly don’t feel the need to ever make it myself these days.
I make them in these little cocotte ramekins, but if I had the budget, these Staub ramekins would be in my basket tomorrow.
I also love these little goat cheese galettes with puff pastry if you want more inspiration. If you have puff pastry leftover, they make wonderfully easy cheese twists. You might also like my Creamy Leek, Mushroom, and Chicken Pie or Whole Roasted Poule au Pot.
Why you will love this recipe
- They are surprisingly simple to make as you just have to make the filling, then top with pre-made pastry. You could also make double the filling and freeze it for a very quick supper another day.
- The pies look so sweet as individuals for each person around your table. Great for a dinner party!
- Using up leftover roast chicken like this is really delicious and ensures the filling doesn’t dry out. Would be excellent with leftover turkey at Christmas or Thanksgiving too
- You can customize the vegetables in the filling, like the sweet corn or the leeks, to use up what you have. Peas, broccoli, kale…all would be great.
Ingredients
- Pancetta – I used unsmoked.
- Butter – Use salted or unsalted; it doesn’t matter so much, but just make sure you are tasting as you go to adjust the levels of seasoning.
- Red onion – You could also use a shallot or white onion, but I find a red onion adds the right amount of sweetness.
- Leeks – I love using leeks in a pie. Make sure you wash them well, as dirt tends to sit in the folds of the leek. I cut the leek in half lengthways but keep the root on. Then wash in running water, separating the layers, but with the root intact, it will keep it together.
- Dried tarragon – I like using dried here as it has a more subtle flavor than fresh tarragon, and then you can keep it in the cupboard until the next time you are in a pie mood. If you only have fresh, you can, of course, use it.
- Cooked chicken – I make these pies often with leftover roast chicken or rotisserie chicken. You could also roast a few chicken thighs and shred them up if you need, but I would go for rotisserie chicken in that case. Like my Turkey and Ham Pie, you could also swap and use leftover turkey.
Substitutions and variations
Chicken: If you don’t have leftover roast chicken and can’t get hold of rotisserie chicken, just roast a few chicken thighs in the oven at 428°F (220°C/200°C fan) for 30-40 mins (or until cooked through) with a drizzle of olive oil and a sprinkle of salt. Then shred up once cooked. Turkey would also be excellent, and you could add in some chopped ham too.
Pancetta: Use bacon if you have it on hand. Pancetta has higher fat content, which makes a great flavor base for the filling, but bacon would work. I prefer smoked bacon.
Vegetables: The pies would be great with carrots alongside the leeks. You could add a handful of frozen peas instead of corn. Broccoli, kale, spinach, carrots, zucchini (courgette)…use what you have.
Dried tarragon: Dried rosemary or dried thyme would also be delicious here. Tarragon works nicely with chicken, though it’s a versatile recipe.
How to make chicken mini pot pies
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Add the pancetta and oil to a cold pan and turn to medium heat. Fry the pancetta until crispy, around 10-15 minutes. Once golden, remove from the pan with a slotted spoon and set aside.
TWO: Add the butter to the pan with the leftover pancetta oil. Add the onions and leek. Season and sauté gently for 5 minutes until soft. Add the garlic and fry for another 30 seconds.
THREE: Stir in the flour and dried tarragon, and give it a good stir. Fry for a few minutes to cook out the raw taste of the flour.
FOUR: Then add the hot stock and the milk. Whisk well to get rid of lumps. Allow to simmer gently for 5 minutes to thicken.
FIVE: Stir in the chicken, sweet corn, and pancetta. Taste and adjust the seasoning. Once you’re happy, scoop into the ramekins.
SIX: Cut 4 long strips of the pastry, about 2 cm wide, and 4 circles which are about 2 cm bigger than the ramekins. Press the strips onto the lip of each ramekin, wrapping it around like a loop.
SEVEN: Then lay the round pastry on top, using a fork to seal it on and crimp it down. Use a knife to poke two holes in each pastry lid and decorate with extra pastry if you want.
EIGHT: Brush each pie with egg wash, sprinkle with Parmesan, dried tarragon, and a little flaky sea salt. Bake at 170c fan for about 30-35 minutes until the pastry is golden brown.
Tips from Margie’s kitchen
- How to decorate a pie: This is optional, but after all, we eat with our eyes first, so I love to make a little pattern on top. Crimp the edges with a fork and then use the remaining pastry offcuts to make a ‘leaf’ pattern and place on top. Egg wash as normal and bake. You could decorate with letters if you had the time, like the initial of each one of your guests for a special touch (not necessary though, of course!).
- How to ensure the pastry crisps: Since there is no pastry under these chicken pot pies, you avoid that risk, so it should be fairly simple to get a golden top. This is why I like to have the oven a little bit lower in temperature and cook for longer, as I think they get more golden on top. Make sure you also poke a hole to let steam escape, as that will help too.
Frequently asked questions
Absolutely. Just follow the recipe as normal, then add to a pie dish or roasting pan so the chicken filling almost fills it totally. Try a pan that is 12×8 inch (30×20 cm) roughly, but use your judgment here. Or use an ovenproof pan on the stove and then you can put that in the oven too. Roll the pastry out to fit over the single pie and then follow the instructions as before. Make sure the filling is bubbling and hot before serving; 35 minutes should be fine.
If you want to omit the chicken, just sub for a can of butter beans or cannellini beans to bulk it out a little. Skip the pancetta; start with frying onion in a generous knob of butter. Make sure to use vegetable stock rather than chicken stock too. If you don’t like beans, add more vegetables such as carrots, peas, green beans, or another leek. The world’s your oyster.
Yes, you can! Use dairy-free butter for frying and then use a plant-based milk in the sauce. Go for an unflavored milk, and not something like coconut or hazelnut milk.
Yes, you can make chicken mini pot pies ahead of time and freeze them. Make the pies as usual, but don’t bake them. Wrap each unbaked pot pie tightly in plastic wrap, then freeze. When ready to cook, bake directly from frozen, for around 45 minutes total, until the crust is golden and the filling is bubbly. Or make the filling and leave to cool before freezing in a zip-top bag, then defrost it, and you’re ready to assemble your pies!
Other recipes you might enjoy
Try my Gouda Mac and Cheese for a creamy pasta dish, or this Spicy Sausage Pasta Bake. For something a little bit lighter but just as cozy, I love this Roasted Butternut Squash Soup with chili. Other delicious pastry recipes include these Goat Cheese Tartlets for a savory simple option, or this classic Puff Pastry Tart, complete with whipped ricotta and tomatoes. If you need a veggie centerpiece instead, try my Nut Roast Wellington.
Chicken Recipes
One-Pan Greek Chicken with Lemon Potatoes
Easy Dinner Recipes
Creamy Chicken, Leek, and Mushroom Pie
Weeknight Supper
Chicken Orzo with Spinach and Grated Halloumi
Sandwiches
Chicken Parmesan Sandwich
If you tried this Mini Chicken Pot Pies or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Mini Chicken Pot Pies
Ingredients
- 1 tsp olive oil
- 2 1/2 oz (70 g) approx pancetta lardons, or bacon (I like unsmoked)
- 1 3/4 oz (50 g) butter, about 3 1/2 tbsp
- 1 small red onion, chopped
- 2 leeks, washed and finely chopped
- 3 cloves garlic, crushed
- 2 oz (60 g) flour, about 1/2 cup
- 1 tsp dried tarragon
- salt and pepper
- 15 1/4 fl oz (450 ml) chicken stock, about 1 3/4 cups
- 4 1/4 fl oz (130 ml) milk, about generous 1/2 cup
- 1 lb (450 g) cooked chicken, preferably leftover roast chicken or shredded rotisserie chicken
- 5 1/2 oz (160 g) canned sweet corn, drained
- 1 lb 2 oz (500 g) ready-made puff pastry, about 1 box
- 1 beaten egg, to egg wash
- 3/4 oz (20 g) grated Parmesan
- 2 tbsp dried tarragon
- Sprinkling of sea salt flakes
Instructions
- Preheat the oven to 375°F (190°C/170°C fan).
- Add the pancetta and oil to a cold pan and turn to medium heat. Fry the pancetta until crispy, around 10-15 minutes. Once golden, remove from the pan with a slotted spoon and set aside.
- Add the butter to the pan with the leftover pancetta oil. Add the onions and leek. Season and sauté gently for 5 minutes until soft. Add the garlic and fry for another 30 seconds.
- Stir in the flour and give it a good stir. Fry for a few minutes to cook out the raw taste of the flour. Then add the hot stock and the milk. Whisk well to get rid of lumps. Allow to simmer gently for 5 minutes to thicken. Stir in the dried tarragon, chicken, sweet corn, and pancetta. Taste and adjust the seasoning. The pancetta is salty, so see how much salt you need; it will definitely want black pepper.
- Once you're happy, scoop into the ramekins. Cut 4 long strips of the pastry, about 3/4 inch (2 cm) wide, and 4 circles which are about 3/4 inch (2 cm) bigger than the ramekins. Press the strips onto the lip of each ramekin, wrapping it around like a loop. Then lay the lid on top of this, using a fork to seal it on and crimp it down. Use a knife to poke two holes in each pastry lid and decorate with extra pastry if you want. Brush each pie with egg wash, sprinkle with parmesan, dried tarragon, and a little flaky sea salt.
- Bake for about 30-35 minutes until the pastry is golden brown.
Notes
Make-ahead and storage
To make-ahead: You can make the chicken pot pie filling in advance, let it cool, and either store it in the fridge for 2 days or freeze it for 1 month in airtight containers, then build the pies when ready to bake. To freeze: The assembled, unbaked pies can be frozen for a quick meal. Wrap each pie with plastic wrap before freezing. Bake them from frozen for about 45 minutes, or until the crust is golden and the filling is bubbling.More quick tips
Puff pastry: You can use the ready-rolled pastry, but you might need 2 packages depending on the size of your ramekins. Any leftover pastry is delicious when turned into cheese twists. Chicken: If you don’t have leftover roast chicken and can’t get hold of rotisserie chicken, just roast a few chicken thighs in the oven at 428°F (220°C/200°C fan) for 30-40 mins (or until cooked through) with a drizzle of olive oil and a sprinkle of salt. Then shred up once cooked.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, I made these mini chicken pot pies. I used peas instead of corn. Otherwise, I trusted the process and got rave reviews. Thank you so much for sharing this delicious easy to make recipe. I did not know how to attach photos of the end result.