Creamy chicken and vegetable pot pies

A creamy chicken and vegetable mixture is topped with flaky, golden puff pastry in these easy pot pies - the perfect pick for easy family dinners the kids will love.

  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Creamy chicken and vegetable pot pies
  • 60 gram butter, chopped
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 600 gram chicken thigh fillets, trimmed, chopped
  • 1/2 cup dry white wine
  • 1/4 cup plain flour
  • 1 cup milk
  • 1/2 cup thickened cream
  • 2 drained marinated artichoke hearts, chopped
  • 1 cup frozen mixed vegetables
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, whisked
  • roasted baby carrots, to serve


Creamy chicken and vegetable pot pies
  • 1
    Preheat oven to 200°C. Lightly grease 4 x 1 ½ cup capacity ramekins and arrange on a baking tray.
  • 2
    In a large frying pan, melt butter on high. Sauté onion and garlic for 3-4 until tender.
  • 3
    Add chicken and cook for 4-5 minutes until lightly browned. Stir in wine, bring to boil. Cook, stirring, for 1-2 minutes until reduced by half. Add flour and cook for 30 seconds, stirring.
  • 4
    Remove from the heat and gradually mix in the milk and cream, whisking until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Stir artichokes and vegetables through. Season to taste.
  • 5
    Divide chicken mixture evenly between prepared ramekins.
  • 6
    Cut out 4 circles from pastry a little larger than the rim of your ramekins. Place over each, pinching edges to seal. Make two slits in centre of pastry with a sharp knife as air vents. Brush with a little egg.
  • 7
    Bake for 25-30 minutes until pastry is golden and puffed. Serve with roasted baby carrots.


You could use chicken stock instead of white wine, if preferred. Sprinkle pastry with sesame seeds if liked after brushing pastry with egg.

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