Let’s talk about the magic of a personal pie. Just you, a spoon, and something golden, flaky, and bubbling away with creamy goodness underneath. No need to fight over the crispy corner piece or divvy up servings—this one’s all yours.
This Solo Chicken Pie is exactly what you need on a cold winter night when you want proper comfort but can’t be bothered faffing around. It’s creamy, savoury, and ready in under 30 minutes. Best of all, it’s a top-notch way to use up leftover chicken (yes, even that half-forgotten roast chook from the fridge).
🌟 Why You’ll Love It
- Pure comfort in a ramekin
- Minimal prep, maximum flavour
- Uses pantry/freezer staples
- No soggy bottom—just golden puff pastry perfection
🍽️ Ingredients (Serves 1 hungry human)
- 1 tsp olive oil or butter
- ¼ small onion, finely chopped
- 1 garlic clove, minced
- 100g cooked chicken breast or thigh (leftovers = gold)
- ¼ cup frozen peas and corn mix
- 1 tbsp plain flour
- ¼ cup chicken stock
- 2 tbsp milk (or cream if it’s been a long day)
- Salt and pepper, to taste
- A pinch of dried thyme or parsley
- 1 sheet frozen puff pastry, cut to fit your dish
- 1 egg, beaten (optional, for that pastry glow-up)
👩🍳 Instructions
1. Preheat and prep:
Preheat your oven to 200°C (fan-forced). Lightly grease a ramekin or mini oven dish.
2. Make the filling:
Heat oil or butter in a small pan. Sauté the onion and garlic for 2–3 minutes until soft. Stir in the flour and cook for 30 seconds to form a paste (fancy people call this a roux, but we’re just making tasty things happen).
3. Make it creamy:
Slowly add the stock and milk, stirring constantly until thick and smooth. Toss in your chicken and frozen veg. Stir in herbs, salt, and pepper. Let it bubble for a minute, then take off the heat.
4. Assemble your masterpiece:
Spoon the mixture into your ramekin. Cover with puff pastry, press down around the edges, and trim the extra. Cut a tiny steam hole in the middle. Brush with beaten egg if you’re chasing a golden crust moment.
5. Bake:
Bake for 20–25 minutes until the top is golden and puffed. Let it sit for a few minutes unless you like burning your tongue in the name of impatience (relatable).
❄️ Storage Tip
Got a second ramekin? Double the recipe, assemble both, and freeze one before baking. That way you’ve got a backup pie for the kind of Tuesday that feels like a Thursday, but without the energy.
🔄 Swaps & Shortcuts
- No cooked chicken? Dice a raw thigh fillet and cook it with the onion and garlic.
- Dairy-free? Use plant-based milk and skip the butter.
- Vegetarian version? Swap chicken for mushrooms and a handful of baby spinach.
- Pastry not your thing? Top with leftover mashed potato or even spoon over a quick savoury muffin mix.
🍲 Why This One’s Perfect for Winter
In winter, your body craves warmth, nourishment, and that “tucked in” feeling. This pie hits all those notes. You’ve got protein from the chicken, immune-boosting garlic, and comforting carbs from the puff pastry and veg. It’s balanced, filling, and just indulgent enough to feel like you’re treating yourself without having to undo your jeans.
Plus, everything bakes in one little dish. Less washing up. More couch time. Bliss.
🙌 One Pie to Rule Them All
The Solo Chicken Pie is the kind of meal that makes winter feel… not so bad. It’s humble, hearty, and totally satisfying. Whether it’s a lazy Sunday lunch or a midweek morale boost, this pie delivers the kind of solo-dining joy that makes you forget restaurants exist.
👍 Love a personal pie? Share this recipe with your comfort-food-loving friends or let us know your favourite pie twist in the comments! Want more easy meals for one? Subscribe to the Plan4One.com newsletter and get cosy recipes delivered to your inbox—no sharing required.
