Mini chicken pot pies
These mini chicken pot pies are such a quick and easy dinner. With only 4 ingredients, they are the perfect midweek meal that all the family will enjoy.
Mini chicken pot pies are delicious , but so simple to make they’re perfect for a quick midweek meal. With only 4 ingredients they are so easy to do even kids can make them.
If you use left over roast chicken and ready made pastry they only take minutes to put together – so are great for busy days.
You can also swap out the mixed vegetables for you kid’s favourite so they’re adaptable to suit any fussy eaters.
How can kids help to make mini chicken pot pies?
These are really easy to make and only use a few ingredients so they’re a great recipe for kids to try.
Your kids should be able to chop or shred the chicken as well as add in and mix the other ingredients to make the filling.
You could also get your kids to roll and cut out the pastry and assemble to pies. Using the muffin tin makes these mini pot pies really easy so children can take charge or most of the steps.
What pastry should you use?
We’ve used ready rolled shortcrust pastry as I think it works a bit better as the base of the pie. You could also use puff pastry if that’s easier to find at the shops.
Other pastry recipes
Sausage rolls
Greggs’ steak bakes
Chicken, leek and mushroom pie
Useful equipment
You might need the following equipment to make these mini chicken pot pies
Rolling pin
Pastry brush
Chopping board
Muffin tin
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Ingredients
For the filling
2 chicken breasts or 350g left over roast chicken
1 chicken stock cube (or chicken stock)
150g (1 cup) frozen mixed vegetables
1 295g can of condensed cream of chicken soup
¼ can of water
1 sheet of ready rolled shortcrust pastry
1 egg (optional)
How to make mini chicken pot pies
Preheat the oven to 180C / 180C Fan / 390 F and grease a muffin tin.
Prepare the chicken
If you’re using left over roast chicken get your kids to roughly chop up or shred the chicken by pulling it apart with 2 forks and add it to a bowl.
If you’re using uncooked chicken breasts, add them to a pan and add enough chicken stock to colour them, or add water and crumble in a chicken stock cube.
Bring the water to the boil, then simmer it for approximately 10 minutes or until the chicken is cooked through. To check if it’s ready cut through the fattest part of the chicken breast – if it’s still pink put it back in for a little bit longer.
Put the cooked chicken in a bowl and using 2 forks, get your kids to pull it apart until it is all shredded. Retain some of the cooking liquid.
Make the chicken pot pie filling
Get your kids to measure out the mixed vegetables and add them to your mixing bowl. There’s no need to be too accurate, just roughly fill a cup and pour them in.
Add the soup to your bowl, then fill up a quarter of the tin with either the reserved cooking liquid or some milk and rinse it out and add that to your mixing bowl.
Get your kids to mix everything together until it is well combined.
Make the mini chicken pot pies
Roll out the shortcrust pastry then using a large cookie cutter (about 10cm or 3 ¼ inches), cut out 9-12 circles of pastry. You may need to re-roll the scraps of pastry until you have enough circles.
Lay the circles of pastry on top of the muffin tin and get your kids to gently press them down into the holes.
Spoon the chicken filling into each of the pie bases. If you have left over shortcrust pastry you can cut out some small circles or strips and lay them on top of your pies, then brush some beaten egg on top.
Bake the mini chicken pot pies
Bake the pies in the oven for 30-40 minutes. They’re ready when the pastry has browned and cooked through. You should also see the filling bubbling out the top as well.
Remove the chicken pot pies from the oven, serve and enjoy.
Mini chicken pot pie
Equipment
- Rolling pin
- Pastry brush
- Chopping board
- Muffin tin
Ingredients
For the filling
- 2 chicken breasts or 350g left over roast chicken
- 1 chicken stock cube or chicken stock
- 150 g 1 cup frozen mixed vegetables
- 1 295 g can of condensed cream of chicken soup
- ¼ can of water
- 1 sheet of ready rolled shortcrust pastry
- 1 egg optional
Instructions
- Preheat the oven to 180C / 180C Fan / 390 F and grease a muffin tin.
Prepare the chicken
- If you're using left over roast chicken roughly chop up or shred the chicken by pulling it apart with 2 forks and add it to a bowl.
- If you're using uncooked chicken breasts, add them to a pan and add enough chicken stock to colour them, or add water and crumble in a chicken stock cube.Bring the water to the boil, then simmer it for approximately 10 minutes or until the chicken is cooked through. To check if it's ready cut through the fattest part of the chicken breast – if it's still pink put it back in for a little bit longer.Put the cooked chicken in a bowl and using 2 forks, pull it apart until it is all shredded. Retain some of the cooking liquid.
Make the chicken pot pie filling
- Measure out the mixed vegetables and add them to your mixing bowl.
- Add the soup to your bowl, then fill up a quarter of the tin with either the reserved cooking liquid or some milk and rinse it out and add that to your mixing bowl.
- Mix everything together until it is well combined.
Make the mini chicken pot pies
- Roll out the shortcrust pastry then using a large cookie cutter (about 10cm or 3 ¼ inches), cut out 9-12 circles of pastry. You may need to re-roll the scraps of pastry until you have enough circles.
- Lay the circles of pastry on top of the muffin tin and gently press them down into the holes.
- Spoon the chicken filling into each of the pie bases. If you have left over shortcrust pastry you can cut out some small circles or strips and lay them on top of your pies, then brush some beaten egg on top.
Bake the mini chicken pot pies
- Bake the pies in the oven for 30-40 minutes. They're ready when the pastry has browned and cooked through. You should also see the filling bubbling out the top as well.
- Remove the chicken pot pies from the oven, serve and enjoy.
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