These Mini Chicken Curry Pot Pies are so cute! The coconut curry filling comes together easily in the Instant Pot or on the stovetop.
Ingredients and substitutions
- Butter – any type of butter can work, including dairy-free butter and margarine.
- Yellow onion – Spanish onions, sweet onions, white onions, red onions or shallots can all be used instead.
- Garlic cloves – freshly minced or jarred minced garlic will both work. You may also use garlic powder, granulated garlic or garlic salt.
- Curry powder – garam masala, chaat masala, tandoori masala, curry paste, ground cumin or curry roux would all be good substitutes here.
- Salt & pepper – to taste.
- Chicken breast – to make this dish vegetarian, swap out the chicken for potatoes.
- Flour – all-purpose flour works best. Cornstarch may also be used, as well as arrowroot or tapioca flour.
- Russet potato – Yukon gold or white potatoes would work here too.
- Coconut milk – full-fat coconut milk is recommended. Greek yogurt, sour cream or heavy cream can all be used but may change the texture and taste of your dish.
- Chicken broth – vegetable broth is the best substitute here.
- Frozen mixed veggies – any brand can work. Stick to small sized or diced veggies.
- 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 puff pastry from scratch.
How to make this recipe
- Cook the filling.
- Cut out the puff pastry.
- Divide the filling amongst the ramekins.
- Top with puff pastry.
- Bake and then serve!
Making the filling on the stovetop
If you don't have an Instant Pot available, the filling can easily 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 the filling is ready, you can continue to follow the regular recipe steps by adding in your frozen veggies, filling up your ramekins, and adding puff pastry to the top then baking the pot pies in the oven.
Frequently Asked Questions
These mini chicken curry pot pies have 404 calories per serving. They’re the perfect portion size without going overboard on the calories!
The filling for these pot pies offers a unique spin on a classic chicken pot pie by adding in some delicious curry-inspired flavours. The sauce is made of butter, onion, garlic, chicken, potatoes, curry powder, flour, coconut milk, chicken broth and frozen veggies.
Yes! With just a few simple swaps, you can easily make this pot pie recipe vegetarian. Just swap out the chicken breasts for more potatoes and use vegetable broth instead of chicken broth. Easy-peasy!
Storing and reheating
There are two options when it comes to storing your leftovers. You can either store the filling separately from the puff pastry, or store your mini pot pies fully assembled.
To store the filling separately, let it cool completely then place it into an airtight container. It should last in the fridge for 3 to 4 days. Store your baked buff pastry separately, wrapped in foil or plastic wrap, then add it on to the ramekin with filling and bake as normal.
If you’re storing your mini pot pies fully assembled, cover them gently with plastic wrap or foil and store them in the fridge for 3 to 4 days. When you’re ready to enjoy, cover the tops with foil then reheat them in the oven at 300° Fahrenheit for 20 to 25 minutes. You can also remove the puff pastry top and reheat the pot pies in the microwave for 3 to 4 minutes.
Freezing this recipe
To freeze these mini chicken pot pies, cook them and allow them to cool completely. You can then wrap them up in tinfoil or plastic wrap and store them in the freezer for 2 to 3 months. Reheat them in the oven for 45 to 50 minutes at 375° Fahrenheit right from frozen.
You can also freeze the cooked filling on its own in a freezer-safe Ziploc bag or airtight container for 2 to 3 months. When you’re ready to use it, let it defrost in the fridge overnight then spoon it into ramekins and reheat it in the oven with the puff pastry on top.
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More comfort food recipes
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!
is the version I use in this recipe.
Mini Chicken Curry Pot Pies
Ingredients
- 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
Instructions
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!
Stovetop instructions
- 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!
Comments & Reviews
Pat Strand says
Absolutely delicious, if not low calorie. I used it with leftover turkey, thanks for the curry variation for turkey or chic pot pies recipes. I will check out your meal preps, always looking for easier ways to feed my family.
IPnewbie says
Is the baking time or temperature any different if you just do it all in one 9-inch pie dish instead of the ramekins?
Taylor Stinson says
I’m pretty sure it would be the same time though I haven’t tried it this way myself.
Yvonne says
Puff pastries
More detail
Never bought
Taylor Stinson says
You can find puff pastry in the frozen bakery section of your local grocery store!
Shell says
These are Weight Watcher recipes? Point value?
Taylor Stinson says
Hey Shell – I don’t provide Weight Watchers recipes on my site. I do occasionally include the Freestyle points value when I post the recipes to Facebook. Unfortunately I can’t provide conversions for every recipe on my website but I do have nutritional info listed below.