🥧 Mediterranean Easy Mini Chicken Pot Pies
⭐ Servings
Makes 10–12 mini pot pies (muffin-tin size)
🧀 Ingredients
For the Filling
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2 cups cooked shredded chicken (rotisserie or leftover works great)
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1 tbsp olive oil
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1 small onion, finely diced
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2 cloves garlic, minced
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1 cup diced carrots
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1 cup diced zucchini or bell pepper
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1 cup frozen peas or spinach
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1 cup cooked potatoes (optional for Mediterranean rustic style)
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½ tsp dried oregano
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½ tsp dried thyme
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½ tsp paprika
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Salt & black pepper to taste
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2 tbsp flour OR 1 tbsp cornstarch
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1 cup chicken broth
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¼ cup milk or evaporated milk
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Juice of ½ lemon
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2 tbsp fresh parsley, chopped
For the Crust (choose one)
Option A (Mediterranean lighter crust):
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2 sheets puff pastry or phyllo pastry
Option B (no-pastry, ultra-light option):
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½ cup oats blended into flour + 1 egg + 1 tbsp olive oil (creates a light topping)
🍲 Instructions
1. Make the Mediterranean chicken filling
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Heat olive oil in a skillet.
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Add onions + carrots → sauté 3–4 minutes.
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Add garlic and zucchini/bell pepper → cook 2–3 minutes.
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Add shredded chicken, peas/spinach, oregano, thyme, paprika, salt, pepper.
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Sprinkle flour (or cornstarch) and stir.
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Pour in chicken broth + milk.
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Simmer 3–5 minutes until thick and creamy.
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Stir in lemon juice + parsley and remove from heat.
2. Prep the crust
Using Puff/Phyllo Pastry
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Cut pastry into 12 small squares.
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Lightly press one square into each muffin cup.
Using Oat-Egg Mediterranean Topping
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Mix oat flour + egg + olive oil.
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Spoon a thin layer into each muffin cup.
3. Assemble the pot pies
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Spoon chicken filling into each crust-lined muffin space.
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If using puff pastry, place another small square on top (optional) and pinch edges.
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Brush tops lightly with olive oil or milk.
4. Bake
Preheat oven to 190°C / 375°F.
Bake 18–22 minutes, until golden and bubbly.
🌿 Serve With
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Greek salad
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Lemon herb couscous
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Roasted vegetables
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Tzatziki on the side
