Mini Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven! So good! This recipe came about because of participating in our monthly 30 day Recipe Challenge with a group of other bloggers. The challenge for this month was chicken!
Well, many of you know I'm a huge fan of chicken. It is so versatile and can be used for dinners, lunches, sandwiches, at any time of the year. So I decided I would make some mini Chicken Stroganoff Pot Pies using my all time favorite Stroganoff recipe.
It's a great recipe which you can make and serve as it is, or you can make up the stroganoff for this pie recipe, or indeed, if you have leftover stroganoff and don't want to serve the same dinner the following day, how about making up some lovely Mini Chicken Stroganoff Pot Pies using the filling.
You can serve these piping hot from the oven, or allow to cool a little, perhaps serve as a brunch or dinner along with a side salad or in the colder weather, some creamy mashed potatoes, and oven roasted vegetables.
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The recipe is really convenient if you also wanted to make ahead and freeze just before baking. Simply defrost to room temperature and pop in the oven when you're ready to serve.
So please enjoy the recipe and it's most wonderful one crust flaky pie crust. I do use my own easy pie crust recipe for this mini chicken stroganoff pot pie. It's easy and quick enough to make and once you have made it, I am sure you won't use any other recipe again! So please enjoy our lovely Mini Chicken Stroganoff Pot Pies!
If you wanted to make a deep dish chicken pot pie, then simply use a deep ovenproof pie dish instead of ramekins. The cook time will be a little longer, approximately 40 - 50 minutes depending on your oven. just keep an eye on the pastry so it doesn't burn before the filling is heated right through. If you see the pastry starting to get too brown, just pop some foil over the top and it will be fine.
At the end of our recipe, we have a list of all the other wonderful Chicken recipes from bloggers who took part in the 30 Day Recipe Challenge so make sure you check them out too. They're all great recipes so don't miss out!
Prep Time
35 Minutes
Cook Time
30 - 40 Minutes
Serves
4 - 6 Ramekins or one 8 - 9 inch pie dish
Ingredients
4 Chicken thighs or 3 Chicken breasts (allow 2 chicken thighs or more per person or 1 breast)
1 Medium Onion sliced, NOT chopped
3 Cloves Garlic crushed/minced
1 Handful of mushrooms, sliced.
3 Tablespoons Cornstarch
1 Tablespoon Balsamic vinegar
Salt & Pepper to season
1 – 2 Tablespoons Olive Oil
1 Tablespoon fresh or dried parsley for garnish
For the Sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 ½ cups / 350 ml beef broth
1 tablespoon packed brown sugar
½ cup / 120 ml low-fat plain yogurt
½ glass of your favorite white wine.
Salt and ground black pepper
TIP! If you like a lot of sauce with your meal, I suggest you double up on the sauce ingredients above.
The Pie Crust
13 oz or 375 g Homemade Flaky Pastry. See here for recipe
1 lightly beaten egg
Instructions
1. Make the Flaky Pastry recipe here and chill in the refrigerator whilst you make the chicken stroganoff. This should take you no more than 10 minutes to make.
2. Slice the chicken into thin strips and prepare the ingredients for the main chicken recipe and the sauce recipe.
3. In a bowl, add the chicken, season a little with salt & pepper & the balsamic vinegar, mix it all well.
4. In a drop of olive oil, lightly fry the onion (cut it in slices not chopped) on a low heat until translucent, then add the garlic and sliced mushrooms.
Cook until softened, then use a slotted spoon and remove from the pan.
Turn the heat up high and add the chicken. Stir it all well so it cooks evenly. This should take only a few minutes if your chicken is thinly sliced.
5. Remove the chicken from the pan with a slotted spoon, keep the juices in there and then add butter.
6. When the butter has melted, add flour and cook, stirring constantly, until flour turns light brown, for about 2 minutes and it’s all combined.
7. Slowly stir in broth and add the white wine. Add brown sugar and bring to a gentle boil.
8. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in yogurt then add the lemon juice and return to simmer.
9. When the sauce has reduced, add the chicken & onions etc and stir until all warmed through and the sauce starts to bubble, then set aside.
NOTES:
If the cream sauce is not ‘coating thickness then add some cornstarch mixed with a drop of water until it’s the thickness you can coat the back of a spoon. Season some more if you need, and sprinkle some parsley fresh or dry. and it's done!
10. Preheat your oven temperature to 200 C, 400 F. Now we roll out the pastry on a floured work surface. Roll to a few millimeters thick and take one of your ramekins and cut circles out.
11. Grease each ramekin on the inside and all around the edge with butter, then fill with the chicken stroganoff about almost full.
12. Cut thin strips of pastry to go around the edge of each ramekin like in the photo.
Place a strip of pastry around the edge of each ramekin, pressing down ever so gently so the pastry clings to the edge.
Brush the pastry strip with egg once it is in place.
Then place each cut-out disc on to the ramekin, take a fork and gently push around the edges or the ramekins to join the top pastry to the strip.
13. Take a pair of scissors and snip a cross in the center of each pie to allow steam to escape during baking. Then brush each pie top with beaten egg. If you have any pastry left over, you can cut out some leaves or use a mini cookie cutter and make some shapes for decoration on the top. Brush those with beaten egg too!
NOTE: It is at this point you can FREEZE the pies, MINUS the beaten egg. When you want to cook them, simply bring to room temperature and brush with beaten egg and cook as the recipe below.
14. Place the ramekins on a baking tray in case of overflow, and bake for approximately 30 - 40 minutes or until the crust goes puffy and turns golden brown. And there you have our lovely Mini Chicken Stroganoff Pot Pies!
Serve piping hot from the oven with a side of our garlic baby potatoes and oven roasted vegetables
We'd love to hear from you and what you thought of our Mini Chicken Stroganoff Pot Pies. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here's a great tutorial if you'd like to make your own pie pastry recipe for flaky pastry, and this is a lovely easy recipe for shortcrust pastry
Recipe Card
Mini Creamy Chicken Stroganoff Pot Pies
Mini Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven!
Ingredients
The Filling
- 4 Chicken thighs or 3 Chicken breasts, allow 2 chicken thighs or more per person or 1 breast
- 1 Medium Onion sliced, NOT chopped
- 3 Cloves Garlic crushed / minced
- 1 Handful of mushrooms, sliced.
- 3 Tablespoons Cornstarch
- 1 Tablespoon Balsamic vinegar
- Salt & Pepper to season
- 1 Tablespoons – 2 Olive Oil
- 1 Tablespoon fresh or dried parsley for garnish
For the Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 ½ cups / 350 ml beef broth
- 1 tablespoon packed brown sugar
- ½ cup / 120 ml low fat plain yogurt
- ½ glass of your favourite white wine.
- Salt and ground black pepper
The Pie Crust:
- 13 oz or 375 g Homemade Flaky Pastry See Step 1 for recipe
- 1 lightly beaten egg
Instructions
- Make the Homemade Flaky Pastry See here for recipe and chill in the refrigerator whilst you make the chicken stroganoff. This should take you no more than 10 minutes to make.
- Slice the chicken into thin strips and prepare the ingredients for the main chicken recipe and the sauce recipe.
- In a bowl, add the chicken, season a little with salt & pepper & the balsamic vinegar, mix it all well.
- In a drop of olive oil, lightly fry onion (cut it in slices not chopped) on a low heat until translucent, then add the garlic and sliced mushrooms. Cook until softened, then use a slotted spoon and remove from the pan. Turn the heat up high and add the chicken. Stir it all well so it cooks evenly. This should take only a few minutes if your chicken is thinly sliced.
- Remove the chicken from the pan with a slotted spoon, keep the juices in there and then add butter.
- When the butter has melted, add flour and cook, stirring constantly, until flour turns light brown, for about 2 minutes and it’s all combined.
- Slowly stir in broth and add the white wine. Add brown sugar and bring to a gentle boil.
- Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in yogurt then add the lemon juice and return to simmer.
- When the sauce has reduced, add the chicken & onions etc and stir until all warmed through and the sauce starts to bubble, then set aside.
If the cream sauce is not ‘coating thickness then add some cornstarch mixed with a drop of water until it’s the thickness you can coat the back of a spoon. Season some more if you need, and sprinkle some parsley fresh or dry. and its done!
- Preheat your oven temperature to 200C, 400F. Now we roll out the pastry on a floured work surface. Roll to a few millimeters thick and take one of your ramekins and cut circles out.
- Grease each ramekin on the inside and all around the edge with butter, then fill with the chicken stroganoff about almost full.
- Cut thin strips of pastry to go around the edge of each ramekin like in the photo. Place a strip of pastry around the edge of each ramekin, pressing down ever so gently so the pastry clings to the edge. Brush the pastry strip with egg once it is in place.Then place each cut out disc on to the ramekin, take a fork and gently push around the edges or the ramekins to join the top pastry to the strip.
- Take a pair of scissors and snip a cross in the centre of each pie to allow steam to escape during baking. Then brush each pie top with beaten egg. If you have any pastry left over, you can cut out some leaves or use a mini cookie cutter and make some shapes for decoration on the top. Brush those with beaten egg too!
NOTE: It is at this point you can FREEZE the pies, MINUS the beaten egg. When you want to cook them, simply bring to room temperature and brush with beaten egg and cook as the recipe below.
- Place the ramekins on a baking tray incase of overflow, and bake for approximately 30 - 40 minutes or until the crust goes puffy and turns golden brown.
Recommended Products
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 790Total Fat: 42gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 293mgSodium: 925mgCarbohydrates: 42gFiber: 2gSugar: 15gProtein: 58g
Check out all the other lovely chicken recipes below from bloggers who took part in our 30 Day Chicken Challenge.
- Mini Creamy Chicken Stroganoff Pot Pies by Lovefoodies
- Slow Cooker Chicken Strogranoff by The Kitchen is My Playground
- Slow Cooker Cashew Chicken by Savory Experiments
- Baked Honey Soy Chicken Drumsticks by Culinary Ginger
- Basil, Chicken and Hard Boiled Egg Macaroni Salad by Hot Eats and Cool Reads
- Homestyle Chicken Noodle Soup by Who Needs A Cape?
- Polynesian Chicken Sandwich by Num's the Word
- Extra Crisp Fried Chicken by Serena Bakes Simply From Scratch
Delicious Chicken Dinner Ideas
Here's a selection of lovely chicken dinner recipes for you. All very easy to make and the family love them!
Sunday Roasted Whole Chicken Dinner, a very easy to follow recipe with cook times and instructions for the chicken, gravy, roast potatoes and vegetable side dishes
Classic Spanish Seafood Paella.
In this version of the classic Spanish dish, chicken, chorizo sausage, and shrimp combine with rice simmered in broth and flavored with saffron threads, garlic
Delicious lemon pepper chicken tenders coated in crisp panko breadcrumbs and oven-baked or air-fried. Full of flavor, tender and juicy chicken pieces, and great with a dipping sauce
Hawaiian Chicken - A great dinner idea with wonderful caramelized pineapples on top and cooked it a delicious sauce! Serve with cous cous, rice, mashed potatoes, whatever you enjoy!
Chinese Cashew Chicken Stir Fry is a quick and easy recipe, tender pieces of chicken, cooked in a delicious sauce with vegetables and cashew nuts. A great dinner served with rice.
Rolled BBQ Chicken Breast With Bacon and Peppers. Succulent rolled chicken breast stuffed with bacon and peppers and coated in a homemade dry rub. BBQ or oven, an easy and tasty chicken recipe.
A delicious mild spiced chicken curry recipe using creamy coconut and ground almonds to give a gentle sweet flavor. Takes under 30 minutes to make, using regular ingredients.
Southern Style Baked Chicken with Jerk Seasoning, marinated in homemade Jerk seasoning and oven-baked with a crispy coating for tender juicy chicken portions. Ideal for a quick and easy dinner, and makes great party food too.
Chinese Chicken Stir fry, a quick easy recipe with tender chicken pieces, vegetables and cashew nuts cooked in a delicious Cantonese sauce. Serve with fragrant steamed rice!
An easy dinner recipe with juicy chicken, cooked on the stovetop with flavors of garlic and cilantro
Chicken, Garlic and Spinach Lasagna, layers of tender chicken, spinach and pasta sheets with a creamy cheesy sauce, baked until golden. Easy recipe and freezer friendly
Quick Grilled Chicken Burger.
Quick and easy juicy grilled chicken breast, seasoned with herbs, in a toasted brioche bun, layered with crisp lettuce. Perfect for lunch or dinner
Mom's Chicken Pot Pie An old family recipe and certainly comforting!
How to make a perfect baked chicken breast, juicy, full of flavor, with a delicious spice blend rub. Easy recipe for dinner
Delicious chicken in white wine sauce is an easy dinner recipe, sauteed chicken and mushrooms gently cooked in a full flavored white wine sauce.
Chicken, Bacon & Spinach Pasta Dinner. Quick & easy dinner, with fresh or frozen spinach, chicken, bacon and garlic. Packed with flavor, and ready in under 20 minutes.
Sesame Chicken, Shrimp and Broccoli Stir Fry is a really quick and easy meal, delicious served with rice or noodles! This works well as an appetizer or main meal.
Easy Mini Chicken Pot Pies. Delicious little pies with crisp pastry. Freezer friendly and great for parties too!
Tandoori Chicken is a wonderful baked or grilled recipe using a homemade spice mix. Full of flavor and great for a dinner or to serve at a party!
Homemade Fried
Chicken Tenders are tender juicy pieces of chicken breast coated buttermilk
then seasoned flour to give you great-tasting chicken.
Herb Crusted Stuffed Chicken, a delicious juicy baked chicken breast stuffed with cream cheese and spinach and coated in crispy breadcrumbs.
Creamy Chicken Stroganoff is a quick and easy dinner, with delicious strips of chicken and sauteed mushrooms in a creamy sauce
Quick and Easy Moist Chicken Breast, pan-fried marinated chicken full of flavor and so tender too!
Easy Baked Chicken Parmesan Nuggets, coated in a delicious mozzarella and tomato sauce. Delicious made from scratch dinner for all the family to enjoy
Chicken A La King. A wonderful creamy chicken dinner with flavors out of this world! The chicken is lovely and tender, and together with the peppers and mushrooms in a wonderful cream sauce, this is perfect served with rice or pasta. Really tasty!
Cheats Malaysian Coconut Chicken and Potato Curry, easy no-fuss dinner, quick recipe and delicious with rice or naan bread. Simple ingredients for a tasty chicken dinner.
Sheet pan chicken dinner, tasty tray baked roasted chicken portions with vegetables, potatoes, and seasonings, all oven-baked in one pan. A quick easy and simple recipe
Chicken Roll-Ups (roulade), tender pieces of chicken filled with spinach, asparagus, mushrooms, and cheese then rolled and baked in a creamy Hollandaise sauce and served with an easy mushroom pilaf rice.
Jackie Furer
says:I made this today it was excellent but my crust didn’t rise as much as yours but it was delicious. Will make this again!
Patricia
says:This looks great! Question: the ingredients don’t list lemon juice but your instructions say to add lemon juice. How much lemon juice?
Lovefoodies
says:Hi Patricia, it is just a squeeze of lemon juice.
1shamrocks
says:LOVING the flaky crust! Pot pies are a favorite at my house, will definitely try soon!
Serena
says:I love this twofer! Two of my favorite things in one! YUM!
Janelle
says:I love pot pies and I love this creative idea! Looks absolutely delicious!
Sheena @ Hot Eats and Cool Reads
says:This recipe sounds and looks so perfect, Mary! Can’t wait to give it a try!!
Tracey @ The Kitchen is My Playground
says:Oh my goodness! … These pot pies look divine!! What time’s dinner?
Jessica Formicola
says:This is the perfect comfort food! I love the leaves on top- makes them so classy!
Janette @CulinaryGinger
says:Where do I start? These look amazing. Your pastry is gorgeous and I want to just dive right in.