Individual Chicken Pot Pies
Juicy shredded chicken, fresh veggies, and creamy cheese sauce enveloped in buttery puff pastries makes these chicken pot pies better than anything you’ll buy in the store. Bursting with flavor, these Individual chicken pot pies are perfect for the whole family.
Servings: 4 pies
Calories: 448kcal
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 stalks celery chopped
- 2 large carrots chopped
- 2 cloves garlic minced
- 1 teaspoon fresh thyme minced
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ cup chicken stock
- ½ cup milk
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- ½ cup grated parmesan cheese optional
- 1 package puff pastry thawed
- 1 large egg whisked with a splash of water to create an egg wash
Instructions
- Preheat your oven to 425F and grease four oven-safe ramekins with non-stick cooking spray. Heat a large high-sided skillet over medium heat.
- Add the olive oil, onion, celery, and carrots and cook until the vegetables have softened and started to brown slightly-- about 5-7 minutes.
- Once the vegetables have browned, add the garlic and thyme and cook for an additional minute.
- Next add the butter. Once the butter has melted, add the flour and stir to combine. Cook for one minute. Then slowly add the stock and milk, stirring constantly.
- Cook for 2-3 minutes or until the sauce has thickened enough to coat the back of a spoon.
- Add the vegetables back to the pan along with the shredded chicken, frozen peas, and parmesan cheese (if using). Stir to combine. Season with salt and pepper to taste.
- Divide the pot pie mixture between the ramekins filling each one about ½” from the top.
- Cut out four circles from the puff pastry, making sure the circles are large enough to fully cover the top of the ramekins.
- Place a circle of puff pastry on top of each ramekin and slit the center with a sharp knife so the air can vent.
- Brush the top of the puff pastry with the beaten egg and sprinkle with flakey sea salt, if desired.
- Bake for 30-35 minutes, or until the puff pastry is golden brown. Remove from the oven and allow the pot pies to cool for at least 10 minutes before serving (this will help the filling set).
- Store any leftovers in an airtight container in the fridge for up to two days.
Notes
- Olive oil helps the vegetables cook and brown without burning. Feel free to use your favorite cooking oil here.
- Onion, celery, carrot, and garlic are classic pot pie flavorings-- feel free to buy a store-made mirepoix mix if that’s easier for you!
- I love fresh thyme with chicken but you could also use sage, rosemary, or parsley.
- Butter and flour create a roux that helps thicken our sauce. For a gluten-free option, substitute the flour for 1 tablespoon of cornstarch whisked with 2 tablespoons of cold water.
- I love the combination of chicken stock and milk because it adds both flavor and richness-- but feel free to use any combination of liquid (just make sure it adds up to 1 ¼ cups).
- I used leftover rotisserie chicken breast for this recipe but feel free to use whatever you have on hand. You could also use shredded turkey if you need to use up Thanksgiving leftovers.
- I used frozen peas because they’re easy to find and I always have them on hand. Feel free to use fresh peas if you have them.
- Parmesan cheese adds extra richness and nuttiness to the pot pie. Feel free to leave it out if you don’t have any on hand.
- Puff pastry adds a delicious crisp top to the pot pie-- you can also use a pie crust if you prefer.
- Egg helps the puff pastry brown and become crisp on top!
Nutrition
Serving: 1g | Calories: 448kcal | Carbohydrates: 22g | Protein: 29g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Cholesterol: 173mg | Sodium: 514mg | Fiber: 3g | Sugar: 6g