These individual chicken and vegetable pot pies are cozy, golden and wonderfully simple, with tender chicken, colorful vegetables and a crisp puff pastry lid. They make an easy weeknight dinner that feels special without much effort. For more chicken dinners, try our Chicken with Mushrooms and Roasted Potatoes and Chicken Vegetable Pot Roast.
Ingredients
- 300 g (10.5 oz) chicken breast
- 1 carrot
- 1 onion
- 1 bell pepper
- 200 g (7 oz) mushrooms
- 3 potatoes
- 2 tomatoes
- Salt, pepper and favorite spices
- 1 sheet of yeast-free puff pastry
- 1 egg for brushing
Instructions
- Sauté the onion, carrot and bell pepper in oil; add the chicken breast and spices; cook briefly.
- Line ramekins with sliced potatoes, then sliced mushrooms and tomatoes.
- Top with the sautéed vegetables and chicken.
- Cover each ramekin with puff pastry, brush with egg and sprinkle with sesame.
- Bake at 200°C (400°F) for 30-40 minutes.
Tips
- Slice the potatoes thinly so they cook through, and seal the pastry edges well so the filling stays juicy.
- Let the pies rest for a few minutes before serving, and brush the pastry evenly for a deep golden finish. For more savory pie ideas, see Allrecipes.
- Swap in any vegetables you have on hand, and season generously for the best flavor.
Nutrition: per 100 g: 61 kcal, protein 10.1 g, fat 0.6 g, carbs 3.4 g.