The picture looks like creamy chicken pot pie puff pastry rounds or chicken pot pie biscuit cups. They have golden, flaky pastry with a creamy chicken filling, green peas, carrots, black pepper, and a rich white sauce.
Here is a complete homemade recipe inspired by the picture, including exact measurements, step-by-step instructions, nutritional information, allergen and nut information, storage, troubleshooting, and frequently asked questions.
1. Recipe overview
Preparation time
25 minutes
Cooking time
25–35 minutes
Yield
8 individual pastries
Difficulty
Easy to moderate
Oven temperature
200°C / 400°F
Best served
Hot and freshly baked
2. Ingredients
This recipe makes eight generous pastry rounds, similar to the ones in the photo.
A. For the pastry
Mummie pizza bladerdeeg recept
2 sheets frozen puff pastry, approximately 450–500 g total
1 egg
1 tablespoon milk or water, for the egg wash
A little flour for dusting
Alternative: Use homemade biscuit dough or refrigerated biscuit dough if you prefer a softer, bread-like topping. Puff pastry will produce the flaky, layered appearance seen in the image.
B. For the creamy chicken filling
Puff Pastry Chicken Pot Pie – Food Faith Fitness
350 g cooked chicken breast or thigh, shredded or diced
1 cup frozen green peas, approximately 150 g
1 medium carrot, diced small
½ small onion, finely chopped
2 tablespoons butter, approximately 28 g
2 tablespoons all-purpose flour, approximately 16 g
¾ cup milk, approximately 180 ml
¾ cup chicken stock, approximately 180 ml
¼ cup heavy cream, approximately 60 ml, optional
1 teaspoon minced garlic
½ teaspoon salt, or to taste
½ teaspoon black pepper
¼ teaspoon dried thyme
¼ teaspoon paprika, optional
C. Optional ingredients
¼ cup sweet corn
¼ cup finely diced mushrooms
¼ teaspoon onion powder
2 tablespoons grated Parmesan cheese
A pinch of nutmeg for a more rounded cream sauce
The Parmesan and nutmeg are optional. The chicken, peas, carrots, and creamy white sauce are enough for a delicious filling.
3. Step-by-step preparation
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Step 1: Prepare the chicken
Cook the chicken in lightly salted water or chicken stock until its internal temperature reaches 74°C (165°F). Allow it to cool slightly, then shred or dice it into small pieces.
You can also use leftover roast chicken, provided it has been safely stored.
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Step 2: Cook the vegetables
Melt the butter in a saucepan over medium heat. Add the chopped onion and carrot and cook for 4–5 minutes until the onion softens and the carrot begins to tenderize.
Add the garlic and cook for another 30 seconds. Stir in the peas.
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Step 3: Make the creamy sauce
Sprinkle the flour over the vegetables. Stir continuously for 1–2 minutes to cook out the raw flour taste.
Gradually pour in the chicken stock, whisking to prevent lumps. Add the milk and optional cream. Simmer gently for 3–5 minutes until the sauce thickens.
Puff Pastry Chicken Pot Pie – Food Faith Fitness
Step 4: Finish the filling
Add the cooked chicken, salt, black pepper, thyme, and optional paprika. Mix thoroughly.
The filling should be thick enough to sit on the pastry without running. If it is too thin, simmer for another 1–2 minutes. Let it cool for 10–15 minutes before assembling.
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Step 5: Shape the pastry rounds
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Thaw the puff pastry according to its package instructions while keeping it cold. Cut out 8 larger rounds for the bases and 8 smaller rings or rounds to create raised edges. Press the rings onto the bases and lightly prick the centers with a fork.
Keep the pastry chilled if it becomes soft.
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Step 6: Fill and glaze
Spoon the cooled chicken mixture into the center of each pastry round, leaving the raised border visible.
Beat the egg with the tablespoon of milk or water. Brush the exposed pastry edges lightly with egg wash. Avoid letting egg wash drip down the cut sides, because it can interfere with rising.
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Step 7: Bake until golden
Bake for 20–25 minutes, then check the pastry. Depending on its thickness and your oven, it may need 25–35 minutes total.
The edges should be deeply golden and crisp, and the filling should be steaming hot. If the filling was refrigerated, allow additional heating time as needed.
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Step 8: Rest and serve
Let the pastries rest for 5 minutes before serving. Finish with freshly ground black pepper, chopped parsley, or a little thyme.
Serve as a main dish with salad, roasted vegetables, or soup.
4. Chef’s tips for the best result
Keep the pastry cold. Warm puff pastry loses its layers and may become greasy.
Cool the filling first. Hot filling can soften the pastry before it enters the oven.
Avoid excess liquid. A thick filling gives you a neat, creamy center rather than a soggy base.
Don’t overload the rounds. Leave the pastry borders uncovered so they rise and turn golden.
Use a fully preheated oven. Puff pastry needs strong initial heat to expand.
For a richer filling: Replace some of the milk with cream.
For extra crispness: Bake the empty pastry bases for 8–10 minutes before adding the filling, then return them to the oven until fully baked.
5. Nutrition information
The following values are estimates for one of eight pastries made with puff pastry, chicken, milk, butter, vegetables, and the optional cream. Actual figures depend on the pastry brand, chicken cut, and portion size.
Nutrient
Approx. per pastry
Calories
350–450 kcal
Protein
16–22 g
Carbohydrates
25–35 g
Total fat
19–28 g
Saturated fat
8–13 g
Fiber
2–4 g
Sugars
2–5 g
Sodium
350–650 mg
These are general estimates, not laboratory-tested nutrition values. For a more accurate calculation, use the nutrition labels for the specific pastry, stock, dairy products, and chicken you use.
6. Nut information and allergy guidance
Are these pastries nut-free? They can be made without nuts, but you must check the labels of your ingredients.
Peanuts: Not included in the recipe.
Tree nuts: Not included in the recipe.
Almond flour or nut milk: Not required.
Butter and cream: Dairy products, not nuts.
Wheat flour and puff pastry: Usually contain wheat and may contain other allergens.
Egg: Used in the egg wash.
Chicken stock: Some commercial products contain milk, soy, wheat, or other ingredients, depending on the brand.
Packaged pastry: Check for declared allergens and possible cross-contact with peanuts or tree nuts.
If cooking for someone with a serious nut allergy, check every package and contact the manufacturer when cross-contact information is unclear. Use clean utensils, trays, and work surfaces. A recipe without nuts is not automatically safe for a person with a severe allergy.
7. Storage, freezing, and reheating
Storage method
Recommended guidance
Room temperature
Serve promptly; do not leave out for more than 2 hours
Refrigerator
Store in an airtight container for 3–4 days
Freezer
Freeze well-wrapped pastries for about 2–3 months for best quality
Oven reheating
Reheat at 175–180°C until hot throughout
Microwave
Convenient, but the pastry will become softer
Refrigerate leftovers promptly. Reheat until the center reaches 74°C (165°F). For the best texture, reheat in an oven or air fryer rather than a microwave.
For advance preparation, make the chicken filling a day ahead and refrigerate it separately. Assemble and bake the pastries shortly before serving.
8. Frequently asked questions (Q&A)
Q1. What exactly is this dish called?
It resembles an individual chicken pot pie made with puff pastry. Depending on the pastry and shaping method, it can also be described as a creamy chicken puff pastry tart or chicken pot pie pastry cup.
Q2. Can I use biscuits instead of puff pastry?
Yes. Use refrigerated biscuit dough or homemade savory biscuit dough. The result will be softer, thicker, and more bread-like rather than flaky and layered.
Q3. Can I make this recipe without cream?
Yes. Replace the cream with an equal amount of milk or chicken stock. The sauce will be a little less rich but should still be creamy.
Q4. How can I make the sauce thicker?
Simmer it for another few minutes or mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering filling. Add gradually to avoid making it overly thick.
Q5. Why did my pastry turn soggy?
Common causes include a runny filling, filling the pastry while hot, underbaking, or using pastry that became too warm before baking. Thicken and cool the filling, and make sure the oven is fully preheated.
Q6. Can I use leftover cooked chicken?
Yes. Shredded roast chicken or safely refrigerated leftover chicken works very well. Add it after the sauce has thickened so it doesn’t become dry from excessive cooking.
Q7. Can I make these vegetarian?
Yes. Replace the chicken with mushrooms, potatoes, chickpeas, or additional vegetables, and use vegetable stock instead of chicken stock.
Q8. Can I prepare them in advance?
Yes. Prepare the filling up to a day ahead and refrigerate it. Assemble the pastries shortly before baking for the best rise and texture.
Q9. Can I freeze them before baking?
Yes, if your pastry package permits refreezing and the ingredients have been handled safely. Freeze the assembled pastries on a tray, then transfer them to a freezer-safe container. Bake from frozen when practical, adding time and checking that the filling is piping hot. Avoid repeatedly thawing and refreezing pastry.
Q10. Can I make this recipe in an air fryer?
Usually, yes. Work in batches and leave room for airflow. Try 180°C (356°F) for approximately 12–18 minutes, depending on the air fryer and pastry size. Check that the pastry is golden and the filling is hot throughout.
Q11. Is this recipe suitable for children?
It can be suitable for children who tolerate the ingredients. Reduce the black pepper and salt if desired, allow the filling to cool to a safe eating temperature, and cut the pastry into manageable portions.
Q12. How do I make it more like the photograph?
Use round puff pastry bases with raised pastry rims, a thick white chicken sauce, visible green peas and orange carrot pieces, and a light sprinkling of black pepper. Bake until the outer rim is glossy and golden.
9. Easy variations
Chicken, Leek and Mushroom Individual Pies Recipe | myfoodbook | Chicken Tonight Creamy Mushroom Simmer Sauce recip
Creamy mushroom chicken
Add ½ cup sautéed mushrooms and a little thyme for a deeper, savory flavor.
Individual Chicken Puff Pies Recipe
Spicy chicken pastries
Add ¼ teaspoon chili powder or cayenne pepper and a pinch of paprika.
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Vegetarian version
Replace chicken with mushrooms, potatoes, corn, peas, and vegetable stock.
10. Printable recipe summary
Creamy Chicken Pot Pie Pastry Rounds
Makes 8 · Prep 25 min · Cook 25–35 min · Oven 200°C / 400°F
Ingredients
450–500 g puff pastry
350 g cooked chicken
1 cup peas
1 diced carrot
½ chopped onion
2 tbsp butter and 2 tbsp flour
¾ cup milk and ¾ cup chicken stock
¼ cup cream, optional
1 tsp garlic
Salt, pepper, and thyme
1 egg mixed with 1 tbsp milk or water for glazing
Method
Cook the vegetables in butter.
Stir in flour, then gradually whisk in stock, milk, and optional cream.
Add chicken and seasonings; simmer until thick.
Shape eight pastry rounds with raised edges.
Cool the filling, spoon it into the rounds, and brush the pastry with egg wash.
Bake at 200°C for 20–35 minutes, until golden and cooked through.
Rest for 5 minutes and serve hot.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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