Mid-week Chicken Pot Pies Recipe

This classic and comforting meal can be done with just a few easy steps and you’ll get to enjoy this delicious flavour jammed dish, packed with tender chicken, veggies and herbs with your loved loves.

Serves: 4-6
Time: 50 minutes
Recipe by: Kelly-Anne Damons


  • 2 leftover cooked chicken breasts cubed or shredded
  • 1 onion chopped
  • 2 garlic gloves
  • 1 tsp dried thyme
  • 1/3 cup flour
  • 80g butter
  • 1 cup milk
  • 2/3 cup chicken stock
  • ½ cup Clover Classic Mayonnaise number 3
  • 1 1/12 cup frozen mixed veg thawed
  • 1 roll all butter puff pastry
  • 1 egg beaten
  • 2 tbsp parsley finely chopped
  • Olive oil

How To Make Mid-week chicken pot pies

  1. Pre-heat the oven to 180 Degree Celsius
  2. In a pot add in some oil and sauté the onion for about 5 minutes.
  3. To the onion add in the garlic, butter and thyme, fry for 1 minute until the mixture becomes fragrant.
  4. Add in the flour stock and milk, stir to prevent lumps from forming.
  5. Cook the mixture for about 2 minutes and add in the thawed veg, chicken, parsley, Clover Classic Mayo and season with salt and pepper.
  6. Remove from the heat.
  7. Ladle the chicken mayo mixture into greased ramekins, using a round cookie cutter, cut out rings of puff pastry to cover the tops of your oven-proof bowls, make sure the pastry hangs over the ramekin.
  8. Brush with the beaten egg wash and make 2 sits in the centre of the dough for the air to release while baking.
  9. Bake for 20-30 minutes until golden brown.

Chefs Tip: You can make turn this recipe into one large pie or individual pies.

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