Description
This Individual Chicken Pot Pies recipe offers a comforting and flavorful home-cooked meal with tender chicken, vegetables, and a creamy sauce encased in flaky puff pastry. Perfect for a cozy dinner, these pies are easy to prepare and bake to golden perfection.
Ingredients
Scale
Vegetable and Seasoning
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Sauce
- 1/4 cup all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup whole milk or heavy cream
Main Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup frozen peas
Pastry and Finishing
- 1 sheet puff pastry or pie crust, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it’s fully heated and ready for baking the pot pies.
- Sauté Vegetables: In a large skillet over medium heat, warm the olive oil. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5–7 minutes until the vegetables are softened and fragrant.
- Season and Thicken: Season the vegetables with salt, black pepper, and dried thyme. Sprinkle the flour over the mixture and cook for 1–2 minutes, stirring to incorporate and cook out the raw flour taste.
- Add Liquids: Gradually whisk in the low-sodium chicken broth and milk (or heavy cream), stirring constantly until the mixture thickens to a creamy consistency, about 3–4 minutes.
- Combine Filling: Stir in the cooked chicken and frozen peas. Mix well to combine all ingredients, then remove the skillet from heat.
- Assemble Pies: Divide the chicken filling evenly among 4 ramekins. Cut the puff pastry into squares slightly larger than the ramekins, then place each square over the filling, gently pressing the edges to seal.
- Prepare for Baking: Brush the tops of the puff pastry with the beaten egg to achieve a golden crust. Cut a small slit in the center of each pastry top for steam to escape during baking.
- Bake: Bake the pot pies in the preheated oven for 20–25 minutes, or until the pastry is golden brown and the filling is bubbling.
- Cool and Serve: Allow the pot pies to cool for a few minutes before serving to avoid burns and to let the filling settle.
Notes
- Use rotisserie chicken for a convenient shortcut.
- For an alternative crust, refrigerated biscuit dough or crescent roll dough can be used instead of puff pastry.
- To make ahead, prepare the filling and store it in the refrigerator for up to 2 days, then assemble and bake when ready.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 485
- Sugar: 4g
- Sodium: 470mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg
