Instant Pot Mini Chicken Curry Pot Pies are so cute! The coconut curry filling comes together easily in your pressure cooker.
Ingredients and substitutions
- Butter – any type of butter can work, including dairy-free and margarines.
- Yellow onion – spanish onions, sweet onions, white onions, red onions or shallots may all be used instead, if needed. You may also use granulated onion or onion powder.
- Garlic cloves – hand minced or store-bought minced garlic both work. You may also use garlic powder, granulated garlic or garlic salt.
- Curry powder – you may use other ingredients such as garam masala, chaat masala, tandoori masala, curry paste, ground cumin, curry roux, etc. as a substitute.
- Salt & pepper – use to taste.
- Chicken breast – dice the chicken into small pieces so that they fit well into the filling. You can also use potatoes to make this a vegetarian dish.
- Flour – all-purpose flour works best. Corn starch may also be used, as well as arrowroot or tapioca flour.
- Russet potato – yukon gold or white potatoes are similar and can be used instead.
- Coconut milk – full-fat is recommended. Common substitutions include greek yogurt, sour cream, heavy cream, etc. but this may change the texture and taste of your dish.
- Chicken broth – chicken stock, beef broth or vegetable broth may also be used. Any type or brand can work.
- Frozen mixed veggies – any brand can work. The most commonly used blend often has peas, corn, green beans, and carrots. Sticking to small sized or diced veggies makes it easy to fit the filling into the pots.
- Puff pastry – store-bought, pre-made pastry can be found in your local grocery store, often in the bakery section or with the frozen bakery items. You can also make this from scratch, if desired.
Making the filling on the stovetop
If you don't have an Instant Pot available, this filling can certainly be made on the stovetop. First, sauté the chicken with butter, onions and spices then turn the heat down to a simmer. Mix in your potatoes, coconut milk and chicken broth. Check to make sure your chicken is fully cooked before moving forward. Once ready, you can then continue to follow the given steps by adding in your frozen veggies, filling up your ramekins, and adding puff pastry to the top.
Storing and reheating
To store, there are two different ways I'd recommend. You can store your filling separately from the puff pastry or can store them fully assembled. To store separately, allow your filling to cool completely then place it into an airtight container. Seal it and keep it in the fridge. This can be stored for 3-4 days.
You can bake your puff pastry as well then wrap them in foil or plastic wrap or can make them fresh before assembling and serving the pies.
The other way is to allow your baked pies to cool completely then cover them gently with plastic wrap or foil. These can be kept in the fridge for 3-4 days, too. When ready to be eaten, you can reheat them in the oven at 300F by covering the tops in foil and baking them for 20-25 minutes or until hot. You can also heat them in the microwave, separate from the puff pastry top, for 3-4 minutes or until hot.
Freezing the pot pies
To freeze these pies, cook them and allow them to cool completely. You can then wrap them up in tin foil or plastic wrap and store them in the freezer. These can be kept frozen for about 2-3 months. To reheat, place them in the oven at 375F for 45-5o minutes or until steaming hot inside.
Freezing the filling only
To freeze just your filling, cook it then allow it to cool completely. For this, you can skip the baking step and save it for later. Once cooled, store it in an airtight, freezer-safe container or freezer bag. This can be kept in the freezer for up to 2-3 months. When ready to be eaten, allow your filling to defrost in the fridge, then follow the baking instructions by reheating them in the oven with the puff pastry on top.
More comfort food recipes
- Super Easy Mini Vegetable Lasagna Cups
- Easiest Chicken Wild Rice Soup
- Healthy Instant Pot Mac and Cheese
Meal prep tools for this recipe
- I use 14 oz ramekins for the pot pies
- The Instant Pot DUO Plus 60 is the version I use in this recipe.
- Grab some glass meal prep bowls if you want to freezer or refrigerate extra filling
- And of course I get all my free-range chicken from Butcher Box!
Instant Pot Mini Chicken Curry Pot Pies
- 2 tbsp butter
- 1 yellow onion, diced
- 4 cloves garlic minced
- 1 lb chicken breasts, diced
- 1 large Yukon gold potato, diced into 1/2 inch thick pieces
- 1 tbsp curry powder
- 1/4 tsp pepper
- 1 tsp Salt
- 2 tbsp flour
- 1 can coconut milk (full-fat)
- 1 cup chicken broth
- 1 bag frozen mixed veggies (like Green Giant's blend of corn, peas, beans and carrots)
- 1 sheet puff pastry
Instant Pot Instructions
- Add all ingredients except for veggies and puff pastry to the Instant Pot in the order that they are shown, sprinkling flour evenly overtop of chicken. Cook on high pressure for 2 minutes then do a quick release of the pressure.
- Meanwhile, preheat the oven to 375 F. Grease 6 ramekins with non-stick spray (I like the Corningware or IKEA ones, I have links for both above). Cut out 6 small squares or circles of puff pastry using a pizza roller to fit the tops of the ramekins and set aside.
- When filling is done cooking, open lid and stir in veggies, mixing well. Divide filling among ramekins and then add piece of puff pastry. Bake on a baking sheet in the oven for 15-20 minutes or until pastry is golden brown. Serve and enjoy!
- Preheat oven to 375 F. Heat butter in a large skillet over medium-high heat, then add onion and garlic once melted. Saute for 2 minutes until fragrant, then add chicken, potatoes, curry powder, salt and pepper, sauteeing another 3-4 minutes until chicken is lightly browned.
- Toss mixture in flour, then add in coconut milk and chicken broth, stirring well to combine. Bring to a boil, then add in frozen veggies, cooking another 2 minutes then remove from heat.
- Divide filling among ramekins and then add piece of puff pastry. Bake on a baking sheet in the oven for 15-20 minutes or until pastry is golden brown. Serve and enjoy!