Mini Chicken Curry Pot Pies

4.72 from 14 votes

These Mini Chicken Curry Pot Pies are so cute! The coconut curry filling comes together easily in the Instant Pot or on the stovetop.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 404kcal

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

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!

If you don’t have an Instant Pot handy, make the filling on the stovetop.

Swap out the chicken for potatoes for a vegetarian version.

Store the leftovers in the fridge for 3-4 days. Reheat in the oven for 20-25 minutes at 300 F or in the microwave for 3-4 minutes.

Freeze the cooked pot pies for 2-3 months. Reheat in the oven for 45-50 minutes at 375 F from frozen.