These Mini Chicken Curry Pot Pies are the perfect comfort food for a cold winters night! Made with leftover roast chicken and puff pastry, these homemade pot pies are the perfect budget family dinner!
Ahhh…chicken pot pies! I just love the smell of the crispy golden puff pastry filling the kitchen as they cook. Sometimes a good pie is all you need on a cold winters night – especially a mini chicken pot pie! And the best thing about this recipe? It is ridiculously cheap to make! And I mean cheap.
If you’re looking for a way to use up leftover roast chicken; this is it! It’s my absolute favourite ways to use up leftover roast chicken! And the best thing is that it’s a whole new dish so it doesn’t even feel like you’re eating leftovers.
Of course, if you don’t have any leftover roast chicken on hand, then you can easily just bake a large boneless chicken breast in the oven and shred it up. Just add a drizzle of oil, salt and pepper and bake at 200°C for around 25-30 minutes. Simple.
These chicken curry pot pies are so easy to make, yet people will think you’ve been slaving away for hours! This filling is delicious and creamy with a hint of warmth from the curry powder. Add a bit of garlic and thyme and I’m in heaven.
But why are the pies mini, you ask? Because everyone gets their own pie! No sharing, and more pastry…and that’s always a good thing if you ask me 😉
But if you would like to make this recipe into a large family pot pie you are more than welcome to! Just line a pie dish with one sheet of puff pastry and add the filling, then cover it up with more pastry, brush with egg and bake!
Mini Chicken Curry Pot Pies
Ingredients
- 2 sheets frozen puff pastry thawed
- 1 onion diced
- 1 clove garlic finely diced
- 1 tbsp oil
- 1 tbsp butter
- 2 tsp plain flour
- ¼ cup cream
- ½ cup chicken stock
- 1 cup shredded roast chicken (see notes)
- 1 tsp fresh thyme finely chopped (optional)°
- 1 tsp curry powder
- 1 tbsp soy sauce
- salt & pepper to taste
- 1 egg beaten
Instructions
- Preheat oven to 180°C and cut each sheet of pastry into four even sqaures. Set aside.
- Saute onion and garlic in oil on medium heat until tender. Meanwhile, butter four ramekins and line with pastry. Set Aside.
- Add flour to onions and garlic and cook, stirring, for 1 minute. Add cream and stock and stir to combine. Add chicken, thyme, curry powder, soy sauce and season to taste with salt and pepper. Allow to simmer until the sauce starts to reduce and thicken.
- Remove from heat and divide evenly between prepared ramekins. Add remaining pastry on top, trimming off any excess if desired, and squeeze the edges to seal. Brush with beaten egg and bake for 20-30 minutes or until golden.
Notes
- If you don’t have any leftover roast chicken on hand, just bake a large seasoned chicken breast in the oven at 200°C for 20-30 minutes and shred!
- You can easily make this recipe into a large family pot pie if you like! Just add one whole sheet of puff pastry to a large pie dish, add filling, and cover with another sheet of pastry. Brush with egg and bake!
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I love pot pies, thank you for sharing the recipe.
My pleasure! I hope you enjoy! 😊
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Love this recipe will definitely be making it again. I did add 1/4 tsp cayenne pepper and frozen peas and corn as well.
Peas sound like a great addition!