dinner · everyday
Chicken and pea pot pie cups
All the comfort of a pot pie in two ramekins, with a thick, creamy filling under a flaky pastry lid. Leftover roast chicken is ideal.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 400°F (200°C). Melt the butter in a saucepan, stir in the flour, then whisk in the stock a little at a time.
-
2
Simmer, whisking, until the sauce is thick enough to coat a spoon. Fold in the chicken and the frozen vegetables.
-
3
Spoon the filling into two ovenproof ramekins, lay the pastry over each, trim to fit and cut a few steam vents.
-
4
Bake until the pastry is deep golden and the filling is bubbling and reaches 165°F (74°C).
