Mini Curried Chicken Pot Pies with Puff Pastry
Individual pot pies filled with tender curry-spiced chicken, vegetables, and cream sauce topped with golden puff pastry. The warm spice of curry powder complements the richness of rotisserie chicken and potatoes, making this a comforting yet elegant dish. Serve for weeknight dinners or entertaining small groups. This version uses convenient rotisserie chicken and frozen pastry for manageable assembly while maintaining homemade depth from the aromatic vegetable base.
Ingredients
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 medium gold potatoes, diced
- ¼ cup all-purpose flour, plus more for dustingcornstarch0.75:1thickener swapgluten-free
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- 1 cup chicken broth
- 2 cup shredded cooked rotisserie chicken
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 2 teaspoon curry powder
- salt, to taste(optional)
- pepper, to taste(optional)
- 2 sheet frozen puff pastry, thawed
- vegetable oil, for cooking(optional)
Instructions
- 1
Preheat oven to 400F.
- 2
Soften chopped onion in vegetable oil over medium heat.
- 3
Add diced carrots and potatoes, cook 5 minutes stirring occasionally.
- 4
Sprinkle flour over vegetables and stir to coat.
- 5
Gradually pour in chicken broth while stirring to avoid lumps, bring to simmer.
- 6
Stir in shredded chicken, heavy cream, thyme, and curry powder, simmer about 10 minutes until thickened.
- 7
Season with salt and pepper to taste.
- 8
Roll out thawed puff pastry on floured surface and cut circles slightly larger than pie dish tops.
- 9
Divide filling among individual pie dishes and top with pastry circles.
- 10
Place on baking sheet and bake 20-25 minutes until pastry is golden and filling bubbles at edges.
- 11
Cool several minutes before serving.
Tips
Use rotisserie chicken still warm for easier shredding; if cold, shred while it reaches room temperature for best texture.
Thaw puff pastry in refrigerator overnight for easiest handling, or let sit at room temperature 30 minutes before rolling.
Simmer filling uncovered to achieve proper thickness; overcooking thickens it further as it cools, so err on slightly looser side.
Good to Know
Covered in refrigerator up to 3 days. Reheat covered in 350F oven 15-20 minutes until warmed through.
Prepare filling up to 2 days ahead; assemble with pastry tops and bake when ready. Or assemble completely and freeze unbaked up to 1 month, adding 10-15 minutes to bake time.
Serve hot or warm with simple salad, roasted vegetables, or crusty bread to soak filling.
Common Mistakes
Add flour gradually and stir constantly when adding broth to avoid lumps in sauce.
Do not skip cooling time to avoid roof-of-mouth burns from hot filling.
Cut pastry circles slightly larger than dish tops to ensure proper seal and coverage during baking.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these ahead and freeze?
Yes. Assemble completely without baking and freeze up to 1 month. Bake from frozen, adding 10-15 minutes to standard bake time. Or prepare filling separately and refrigerate 2 days, then assemble and bake fresh.
What if my sauce is too thick or too thin?
Thin sauce by whisking in broth 2 tablespoons at a time. Thicken by simmering uncovered longer or stirring in 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Remember filling thickens further as it cools.
How can I tell when the pot pies are done?
Pastry should be deep golden brown and filling should bubble visibly at the edges of the dishes. If pastry browns too quickly, loosely tent with foil for final 5-10 minutes of baking.