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!

Mini Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven! So good! | Lovefoodies.com

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

Mini Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven! So good! | Lovefoodies.com

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 1/2 cups / 350 ml beef broth
1 tablespoon packed brown sugar
1/2 cup / 120 ml low-fat plain yogurt
1/2 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.

Creamy Chicken Stroganoff , sautee onions

Cook until softened, then use a slotted spoon and remove from the pan. 

Creamy Chicken Stroganoff , sautee chicken

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.

Creamy Chicken Stroganoffmaking the sauce

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.

Creamy Chicken Stroganoff , add chicken to the sauce

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.

Creamy Chicken Stroganoff , transfer to rammekins

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.

Creamy Chicken Stroganoff , put pastry on

Brush the pastry strip with egg once it is in place.

Creamy Chicken Stroganoff , put pastry on

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.

Creamy Chicken Stroganoff , put pastry on

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!

Creamy Chicken Stroganoff , put pastry on

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!

Mini Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven! So good! | Lovefoodies.com

Serve piping hot from the oven with a side of our garlic baby potatoes and oven roasted vegetables 

Mini Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven! So good! | Lovefoodies.com

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 Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven! So good! | Lovefoodies.com

Mini Creamy Chicken Stroganoff Pot Pies

Yield: 4 - 6 Ramekins
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes

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 1/2 cups / 350 ml beef broth
  • 1 tablespoon packed brown sugar
  • 1/2 cup / 120 ml low fat plain yogurt
  • 1/2 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

  1. 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.
  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 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.

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!

  1. 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.
  2. Grease each ramekin on the inside and all around the edge with butter, then fill with the chicken stroganoff about almost full.
  3. 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.
  4. 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.

  1. 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.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount 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 Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven! So good! | Lovefoodies.com

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!

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13 thoughts shared

  1. This looks great! Question: the ingredients don’t list lemon juice but your instructions say to add lemon juice. How much lemon juice?