Individual Chicken Pot Pies

Served with Spiced Peach Chutney

  • 8 servings
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Chicken Pot Pies

Spiced Peach Chutney


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Chicken Pot Pies

  1. Preheat oven to 190°C (375°F). Heat oil in a heavy-bottomed saucepan and brown onion and garlic for 2 minutes. Add chicken, savoury, allspice, cloves, and bay leaf.
  2. Continue cooking until chicken is golden brown. Add chicken broth and reduce until almost all liquid is evaporated, about 10 minutes, stirring occasionally. Discard bay leaf and let cool.
  3. Cut small circles of pastry using a 12-cm round cookie cutter or bowl. Fit pastry rounds into cups of a muffin pan.
  4. Spoon chicken mixture into pastry cups. Cover with a second pastry round and seal, brushing edges with beaten egg then crimp with a fork. Brush pies with remaining egg.
  5. Bake on lower rack for 25 minutes or until crust is golden brown. Let cool 5 minutes, remove from muffin pan, and serve with chutney.

Spiced Peach Chutney

  1. In a heavy-bottomed saucepan, heat olive oil. Cook peaches about 5 minutes, then add onion and ginger. Cook 2 minutes. Add spices, chili sauce, cider vinegar, bay leaf, and brown sugar.
  2. Bring to a boil then reduce and simmer about 30 minutes until mixture is thick like jam.
  3. Remove from heat, transfer to glass jar, and cool.
  4. Serve with chicken pies.
Chef's tip

Prepare pies ahead of time and freeze in the pan for up to 3 months in a sealed plastic bag. Bake straight from freezer for 35 minutes or until crust is golden brown.

You can also use

Ground turkey