Small chicken pot pies
Individual chicken and vegetable pies with simple puff-pastry lids.
Before you start
Serves 4. Contains wheat and milk. Uses fully cooked chicken.
Ingredients
- 300 g cooked chicken, diced
- 250 g cooked mixed vegetables
- 25 g butter
- 25 g flour
- 350 ml milk
- ½ teaspoon thyme
- 1 sheet puff pastry, about 320 g
- Black pepper
Method
- Heat oven to 200°C/400°F. Melt butter and stir in flour for a minute.
- Gradually whisk in milk and simmer to thicken. Fold in cooked chicken, vegetables, thyme and pepper.
- Divide among 4 small oven-safe dishes. Cover with pastry lids and cut steam vents.
- Bake about 25–30 minutes, until pastry is golden and the filling reaches 165°F/74°C. Let stand briefly before serving.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
What to serve alongside
A crisp salad or green vegetable adds contrast to these creamy pastry-topped pies. Choose an easy side from what to serve with chicken pot pie, including options that do not need oven space.
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Updated October 29, 2026 · Practical guidance