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mini chicken pot pie on a plate next to more in a muffin tin
cookingwithmykids

Mini chicken pot pie

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American, British
Calories: 601
Ingredients Equipment Method

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

Equipment

  • Rolling pin
  • Pastry brush
  • Chopping board
  • Muffin tin

Method
 

  1. Preheat the oven to 180C / 180C Fan / 390 F and grease a muffin tin.
Prepare the chicken
  1. 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.
  2. 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
  1. Measure out the mixed vegetables and add them to your mixing bowl.
  2. 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.
  3. Mix everything together until it is well combined.
Make the mini chicken pot pies
  1. 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.
  2. Lay the circles of pastry on top of the muffin tin and gently press them down into the holes.
  3. 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
  1. 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.
  2. Remove the chicken pot pies from the oven, serve and enjoy.