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A mini chicken pot pie on a plate with mashed potatoes and carrots.
Victoria Haneveer

Individual Chicken Pot Pies with Puff Pastry

These small chicken pot pies have a creamy chicken, pea and corn filling with Dijon mustard. Store-bought puff pastry forms the cases and folded tops, so there's no need to make separate lids.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 pies
Course: Main Dish
Ingredients Method Notes

Ingredients
 

  • 17 ½ ounces (500g) puff pastry, thawed if frozen
  • 10 ½ ounces (300g) skinless cooked chicken, chopped into small pieces
  • 3 tablespoons peas, thawed and drained
  • 3 tablespoons corn kernels, thawed or canned and drained
  • 6 tablespoons heavy cream [double cream]
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste
  • 1 egg
  • All-purpose flour [plain flour], for dusting
  • Oil, for greasing the pan

Equipment

  • Standard muffin pan
  • Rolling Pin
  • Mixing bowl
  • Mixing spoon
  • Measuring spoons
  • Kitchen scale
  • Knife
  • Cutting board
  • Pastry brush
  • Small bowl
  • Fork
  • Wire rack
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 350°F (180°C), or 320°F (160°C) fan. Lightly grease 6 cups of a standard muffin pan.
  2. Roll the pastry on a lightly floured surface into a rectangle approximately 9 ½ × 14 ¼ inches (24 × 36cm). Cut it into 6 equal squares, approximately 4 ¾ inches (12cm) across.
  3. Gently ease a square into each greased cup, leaving the excess pastry overhanging.
  4. Combine the chicken, peas, corn, cream and mustard in a bowl. Taste and season with salt and black pepper.
  5. Divide the filling between the pastry cases. Fold the overhanging pastry over the filling and gently press the edges together. Leave a small opening for steam.
  6. Beat the egg in a small bowl with a fork and brush it over the exposed pastry.
  7. Bake for approximately 35 minutes, until the pastry is golden and cooked through and the center of the filling reaches 165°F (74°C). Allow extra baking time if needed.
  8. Let the pies settle briefly in the pan on a wire rack before carefully removing them. Serve hot with your preferred sides.

Notes

  • This makes 6 small pies which is enough to feed 3 to 6 people depending on appetite.
  • The chicken weight refers to cooked meat.
  • Keep the pastry cool while assembling the pies.
  • Refrigerate promptly and use within 3 days, sooner if using older leftover chicken. Freeze cooled baked pies for up to 3 months and thaw in the refrigerator before reheating to 165°F (74°C).