Mini chicken pot pies are the ultimate comfort food in bite-sized form. Each pie features a buttery, flaky crust filled with creamy chicken and vegetables, seasoned with herbs and garlic for depth and warmth. These individual pies are baked until golden and crisp, making them perfect for entertaining, meal prep, or cozy nights in.
The filling starts with sautéed onions and garlic in butter, followed by tender chicken, carrots, peas, and a velvety sauce made from broth and milk. Encased in pastry and baked in small tins, these pies are both rustic and elegant. In your Sahiwal kitchen, Hassan, they could easily become a go-to for Eid gatherings, tea-time treats, or freezer-friendly comfort meals.
🧂 INGREDIENTS:
Yields 6–8 mini pies
For the Filling:
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked chicken, shredded or diced
- ½ cup diced carrots
- ½ cup frozen peas
- 2 tbsp all-purpose flour
- ½ cup chicken broth
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried thyme or oregano
- Optional: ¼ tsp chili flakes for heat
For the Crust:
- 2 sheets puff pastry or shortcrust pastry, thawed
- 1 egg, beaten (for egg wash)
🔥 INSTRUCTIONS:
1. Prepare the Filling:
- In a skillet, melt butter over medium heat.
- Add chopped onion and sauté until translucent (about 3–4 minutes).
- Stir in garlic and cook for 1 minute until fragrant.
- Add carrots and peas, cooking for another 3–4 minutes until slightly tender.
- Sprinkle flour over the mixture and stir to coat.
- Slowly pour in chicken broth and milk, whisking to avoid lumps.
- Simmer until thickened (about 5 minutes).
- Add cooked chicken, salt, pepper, and herbs. Mix well and remove from heat. Let cool slightly.
2. Prepare the Crust:
- Preheat oven to 190°C (375°F).
- Roll out pastry and cut into circles to fit your mini pie tins or muffin tray.
- Line each tin with a pastry circle, pressing gently into the edges.
- Fill each shell with cooled chicken mixture.
- Top with another pastry circle, sealing edges with a fork.
- Cut a small slit or cross on top for steam to escape.
- Brush tops with beaten egg for a golden finish.
3. Bake:
- Place pies on a baking tray and bake for 25–30 minutes until golden brown and puffed.
- Let cool slightly before serving.
🧡 NARRATIVE & VARIATIONS:
Your image shows pies that are beautifully uniform—crimped edges, glossy tops, and golden crusts. In your recipe archive, Hassan, this belongs in the “Savory Bakes” collection. These pies are perfect for freezing, gifting, or serving with a side salad or soup.
Variations:
- Add mushrooms or corn for extra texture
- Use leftover roast chicken or turkey
- Swap puff pastry for biscuit dough or paratha for a desi twist
Serve warm with mint chutney, garlic mayo, or a dollop of yogurt. These pies are a celebration of comfort wrapped in golden crust.