Crispy on the outside and creamy on the inside, this single-serve chicken pot pie is comfort food at its best.

Packed with a creamy, flavourful filling and wrapped in crisp, golden pastry, it is perfect for lunch, dinner or a cosy snack. With simple ingredients and plenty of flavour, it is sure to become a family favourite.

It is just the right size to enjoy all by yourself. If you want to share this delicious treat with others, simply multiply the ingredients and bake it in a larger pie dish.

Ingredients

For the filling:

• 450g boneless chicken, cubed

• 1 medium onion, diced

• 1 medium carrot, diced

• ½ cup corn

• ½ cup peas

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon oregano

• ½ teaspoon garlic powder

• 1 tablespoon soy sauce

• 1 tablespoon oil

For the white sauce:

• 2 tablespoons butter

• 2 tablespoons flour

• 360ml milk

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder

• 4 puff pastry sheets

• 1 egg

Method

Pour the oil into a pan over medium heat. Cook the onion until soft, then add the carrot. Mix in the chicken, spices and soy sauce.

Cook over medium heat until the chicken is cooked through and all the liquid has evaporated. Stir in the corn and peas, cook until well combined, then remove from the heat.

For the béchamel sauce, melt the butter in a small pan. Add the flour and mix until smooth. Gradually pour in the milk, stirring continuously until the sauce thickens. Add the salt, black pepper and garlic powder.

Pour the sauce over the chicken filling and mix until everything is well coated.

In a ramekin, fill the batter until nearly full. Cover with a puff pastry sheet and crimp the edges. Brush with egg wash.

Air fry at 180 degrees centigrade for 5-6 minutes, or until the puff pastry is golden.

Enjoy!

Published in Dawn, Young World, July 25th, 2026