What’s cooking? Mini chicken pot pies

Creamy chicken and vegetable pot pie on eatlivetravelwrite.comFall has definitely taken hold over these past few weeks. The days are shorter and it’s dark not only when I get up but also when I come home.  I’m craving comfort food but often that means dishes that require long, slow cook times and when you get home from work on a long day, that’s the last thing anyone feels like doing, right?  For this month’s Kraft Canada #whatscooking assignment, I challenged myself to find a comfort food recipe that I could make in under an hour and was delighted to find this pot pie.  I’ve changed it up a little and, of course, minified them to make individual serves and was very happy with the results. For some reason, anything with pastry seems so fancy on a weeknight (I cheated and used store-bought this time) and the individual serves make them seem more special too.

Yield: 4

Mini chicken pot pies

Creamy chicken and vegetable pot pie on eatlivetravelwrite.com

Easy weeknight chicken pot pies.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 450g (1lb) boneless skinless chicken breasts, cut into small pieces
  • 2 tablespoons olive oil
  • 3 cups mixed frozen vegetable mix
  • 120mls (½ cup) chicken broth
  • 125g Philadelphia Brick Cream Cheese Spread, (1/2 a brick package) cubed
  • 450g (1lb) puff pastry, thawed but chilled
  • 1 large egg, lightly beaten


  1. Pre-heat oven to 350°F and lightly grease four small ramekins with butter (mine were 6 x 4-inches) OR you can make one large one.
  2. Heat the oil in a large heavy skillet over a medium-high heat.
  3. Add the chicken and cook, stirring from time to time, until it starts to brown a little on the outside and is just about cooked through (if you cut into a piece you shouldn't see very much pink).
  4. Add the frozen vegetables, then stir to combine.
  5. Add the broth, then the cream cheese - cook, stirring continually until the cream cheese is completely melted.
  6. Divide your filling between the prepared dishes
  7. Cut enough puff pastry to cover each dish with a slight overhang.
  8. Place the puff pastry on top of the filling, pressing down slightly.
  9. Flute or fold the edges of the pastry.
  10. Brush with egg wash and cut slits in the top of each pie so steam can escape.
  11. Bake for 25-30 minutes, or until the top is golden brown and puffy.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

I like a pot pie with a substantial filling (i.e. not too soupy or watery) and this fits the bill perfectly.

Inside creamy chicken and vegetable pot pie on eatlivetravelwrite.com
Kraft What's Cooking contributorVerdict? This is a wonderful weeknight dinner that is totally worth the time it takes to prepare (20ish minutes). While it’s baking in the oven you can be cleaning the kitchen, helping your kids with their homework, catching up on their day, or simply enjoying a glass of wine and relaxing.  Tip: These re-heat pretty well the next day too!

Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.

7 thoughts on “What’s cooking? Mini chicken pot pies”

  1. Mr. Neil is a bit of a pot-pie-snob, having eaten many of them in my formative years (thanks mum).

    This iteration is certainly one of the best – as the crowd in the canteen who sampled will also attest.

    And for those who like a little stronger flavours, easy to spice it up.

  2. I really love pies in cold weather. They are generally hearty and filling.
    In particular, I like the look/sound of this… many pies look great, but break the crust and you’re confronted with filling that resembles soup more than a pie filling.
    Nice post Mardi.


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