Chicken

Individual marry me chicken pot pies

Name: Individual marry me chicken pot pies recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 1 x 375g sheet frozen puff pastry, just thawed (we used Carême); 20.00 ml extra virgin olive oil; 850g chicken thigh fillets, cut into 4cm chunks; 50g sun-dried tomato; 1 onion, cut into thin wedges; 4 garlic cloves, crushed; 20.00 ml finely chopped thyme leaves, plus extra, to sprinkle; Large pinch chilli flakes (optional), plus extra, to sprinkle; 125ml thickened cream; 25g parmesan; 2 tsp cornflour; 125.00 ml chopped basil leaves; 20.00 ml lemon juice; 1 egg, lightly beaten; Salad, to serve (optional)

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by Lucy Nunes

Delicious Team

Mar 10, 2026

Be careful who you cook these deliciously tasty and creamy little pies for, as they may ask for your hand once they’ve tasted them! Inspired by the viral one-pan marry me chicken dish, we've taken the creamy chicken filling and topped it with golden puff pastry for an instant winter warmer.

You’ll need 4 x 1-cup (250ml) capacity shallow ovenproof dishes for this recipe.

1 x 375g sheet frozen puff pastry, just thawed (we used Carême)
1 tbs extra virgin olive oil
850g chicken thigh fillets, cut into 4cm chunks
1/3 cup (50g) sundried tomatoes, finely chopped
1 onion, cut into thin wedges
4 garlic cloves, crushed
1 tbs finely chopped thyme leaves, plus extra, to sprinkle
Large pinch chilli flakes (optional), plus extra, to sprinkle
1/2 cup (125ml) thickened cream
1/3 cup (25g) finely grated parmesan
2 tsp cornflour
1/2 cup chopped basil leaves
1 tbs lemon juice
1 egg, lightly beaten
Salad, to serve (optional)

Method

1.

Grease 4 x 1-cup (250ml) capacity shallow ovenproof dishes and line a baking tray with baking paper.
2.

Cut 4 portions from pastry sheet, 1cm wider than the top of dishes. Place on prepared tray and chill while you make filling (see recipe notes).
3.

Heat 2 tbs oil in a large frypan over high heat. Season chicken all over with salt flakes and freshly ground black pepper and cook, in 3 batches, for 6 minutes, or until well browned all over (no need to cook through). Transfer to a plate as you go.
4.

Preheat oven to 220°C/200°C fan-forced.
5.

Reduce heat to medium and add tomato, onion, garlic, thyme and chilli, if using. Cook, stirring, for 2 minutes, or until fragrant and softened. Add ¾ cup (180ml) water and scrape base of pan with a spoon to dislodge any brown bits. Increase heat to medium-high, bring to the boil and cook until liquid is reduced by half. Add cream and parmesan and stir to combine. Return chicken and resting juices to pan with cornflour mixed with 1 tbs water. Cook, stirring, for 2-3 minutes, until sauce thickens. Add basil and lemon juice and stir to combine.
6.

Remove pastry from fridge. Divide chicken mixture among prepared dishes and top with pastry lids, pressing edges to seal. Crimp edges with fingers. Brush with beaten egg and scatter with extra thyme and chilli, if using. Using the tip of a small sharp knife, pierce a small hole in the centre of each lid, then bake for 30 minutes, or until golden.

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Recipe Notes

You can make the filling ahead of time. Keep in an airtight container in the fridge.

Leftover pies will last, covered, in the fridge for up to 5 days or in the freezer for up to 1 month. Reheat thawed pies in a 180°C/160°C-fan-forced oven for 15-20 minutes, or until piping hot.

Don’t waste the leftover pastry – sprinkle it with parmesan, cut into strips and twist, then bake along with the pies. Check after 20 minutes, as twists will bake faster than the pies.