Mini Chicken Pot Pies

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recipe by Sally's Blog https://sallys-blog.de/

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    817
based on 2 ratings

Mini Chicken Pot Pies - ideal for a delicious lunch or dinner! This meal consists of a tasty chicken stew with peas and carrots (similar to chicken fricassée), served in small one-portion casseroles (I used mini cast-iron pots). The pots are each covered with a super tasty and simple bread dough made from flour, water, salt and olive oil. Once baked, you have a lovely, crispy bread crust to dip into the stew. Plus, it keeps the chicken tender and juicy. Serve with rice or potatoes. User generated recipes have not been re-tested by Kenwood.

recipe updated Sep 10, 2025

Ingredients

  • Water icon
    Water
    130 g
  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    2
  • Curry leaves icon
    Curry leaves
    1 sprig
  • Fresh thyme icon
    Fresh thyme
    1 sprig
  • Chicken breast icon
    Chicken breast
    400 g
  • Egg icon
    Egg
    1
  • All purpose flour icon
    All purpose flour
    280 g
  • Salt icon
    Salt
    1 teaspoon
  • Olive oil icon
    Olive oil
    15 g
  • Vegetable stock icon
    Vegetable stock
    300 g
  • Whipping cream icon
    Whipping cream
    200 g
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Frozen peas icon
    Frozen peas
    100 g
  • Frozen carrots icon
    Frozen carrots
    100 g
  • Unsalted butter icon
    Unsalted butter
    50 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Large cast iron skillet
  • kCook icon Medium bowl
  • kCook icon Mini pie dish

Step preview

  1. Making the dough:
  2. Fit the Dough Tool
  3. Add the ingredients into the appliance bowl
  4. Knead until a smooth dough forms – 2-3 minutes, speed 1
  5. Cover the dough with a kitchen towel and set aside
  6. Making the filling:
  7. Add butter into a cast-iron pan
  8. Heat until melted – medium-high heat
  9. Working in batches, add some of the chicken into the pan
  10. Fry – 4-5 minutes, medium-high heat
  11. Transfer the meat to a medium bowl
  12. Repeat the same with the rest of the meat
  13. Add the rest of the butter into the pan
  14. Heat until melted – medium-high heat
  15. Add the next ingredients
  16. Fry until translucent – 1-2 minutes, medium-high heat
  17. Then add the next ingredient
  18. Cook until golden brown – 1-2 minutes, medium-high heat
  19. Then add the ingredients and stir to combine
  20. Add the chicken back into the pan and stir to combine
  21. Cook – 5 minutes, low heat
  22. Add the next ingredients, stir to combine and set aside
  23. Remove the thyme and curry stalks
  24. Add the chicken stew into the mini pie dishes and set aside
  25. Preheat the oven - 200ºC
  26. Place the dough onto a lightly floured work surface
  27. Using a rolling pin, roll out until 3-5mm thick
  28. Cut out rounds, slightly bigger than your mini pie dishes, and place them on top of chicken
  29. Press the edges to seal
  30. Brush with beaten egg
  31. Bake – 20 minutes, 200ºC
  32. After 20 minutes, cut a small cross in the centre of the pies to allow hot air to escape
  33. Bake - 5 minutes, 200ºC
  34. Serve
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