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Individual Chicken Pot Pies with Puff Pastry
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Why You’ll Love this Individual Chicken Pot Pies Recipe:
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How to Make Individual Chicken Pot Pies
Be sure to see the recipe card below for full ingredients & instructions!
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Ingredient Notes
- Olive Oil: Helps the vegetables cook and brown without burning. Feel free to use your favorite cooking oil here.
- Mirepoix: 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!
- Herbs: 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.
- Chicken Broth and Milk: I love the combination of low-sodium chicken broth 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 1¼ cups total).
- Chicken: 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.
- Peas: 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!
I like to use rotisserie chicken, but you can use any leftover chicken you have on hand. You can also make your own shredded chicken.
For this recipe, I recommend using 8-ounce oven-proof vessels, such as ramekins or mini casseroles. These types of containers are great for baking, serving, and storing leftovers. I do not recommend using a glass vessel if you plan to freeze these pot pies at any point, as cold glass can shatter when introduced to a hot oven.
You sure can! Feel free to use store-bought or homemade pie crust.
If you notice your pot pies are browning too quickly, try them with foil for the remainder of the bake.
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Make Ahead Instructions
These individual pot pies may be assembled and refrigerated up to 1 day ahead of when you plan to bake them. Brush the top of the puff pastry with egg wash before baking.
Storage Instruction
Store leftover individual chicken pot pies tightly covered with plastic wrap in the refrigerator for up to 2 days. Gently rewarm in a 350°F oven for 8-10 minutes, or until 165°F internally.
Freezing Instructions
Because these individual pot pies are covered with puff pastry, I recommend freezing them unbaked to preserve the pastry crust.
Be sure to use freezer and oven-safe baking vessels, and do NOT use glass, as it could shatter when placed directly into a hot oven from the freezer.
Tightly wrap the individual pot pies in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Egg wash and bake in a 400°F oven covered with foil for about 40 minutes, then remove the foil and continue to bake for another 5-10 minutes, until the crust is browned and crisp and the internal temperature reads 165°F.
Substitutions
- I love olive oil, but you could cook the veggies in any neutral oil you like or butter.
- Feel free to swap some or all of the veggies for your favorites. Broccoli, corn, or pearl onions would all be great!
- You can use sage, rosemary, or parsley in place of the thyme.
- You can replace the flour with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water to thicken the sauce.
- In place of the chicken broth and milk, you can use 1¼ cups of any liquid (or combination of liquids) you like, such as water, white wine, vegetable broth, or half-and-half.
- Feel free to use up whatever leftover cooked chicken you have on hand; just make sure it is shredded or cubed.
- You can use fresh or frozen peas, or omit them completely!
- Feel free to skip the parmesan cheese if you don’t have any on hand.
- You can use store-bought or homemade pie crust in place of the puff pastry.
Tips for the Best Individual Chicken Pot Pies
- Use a freezer-to-oven-safe baking vessel for easy storage (NOT glass). I recommend 8-ounce ramekins.
- Freeze unbaked pies for an easy weeknight meal; bake straight from frozen!
- Gently rewarm leftover pot pies in a 350°F oven for 8-10 minutes, or until 165°F internally.
- Tent pot pies with foil if browning too quickly.
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If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Individual Chicken Pot Pies Recipe
Prep: 20 minutes
Cook: 30 minutes
Total Time: 50 minutes
Instructions
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Preheat oven to 425°F and grease 4 oven-safe ramekins with nonstick spray. Set aside.
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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.
2 tablespoons olive oil, 1 onion, 2 celery stalks, 2 carrots
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Once the vegetables have browned, add the garlic and thyme and cook for an additional minute.
2 garlic cloves, 1 teaspoon minced fresh thyme
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Add the butter. Once the butter has melted, add the flour and stir to combine. Cook for 1 minute, then slowly add the broth and milk, stirring constantly.
2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, ¾ cup low-sodium chicken broth, ½ cup milk
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Cook for 2-3 minutes, or until the sauce has thickened enough to coat the back of a spoon.
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Add the shredded chicken, frozen peas, and Parmesan cheese (if using) to the pan. Stir to combine. Season with salt and pepper to taste.
2 cups cooked shredded chicken, 1 cup frozen peas, ½ cup grated Parmesan cheese, Kosher salt and ground black pepper
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Divide the pot pie mixture between the ramekins filling each one about ½-inch from the top.
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Cut out four circles from the puff pastry, making sure the circles are large enough to fully cover the top of the ramekins.
17.25 ounces puff pastry
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Place a circle of puff pastry on top of each ramekin and slit the center with a sharp knife so the air can vent.
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Brush the top of the puff pastry with the beaten egg and sprinkle with flake sea salt, if desired.
1 large egg, Flake sea salt
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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).
Ratings
- I love olive oil, but you could cook the veggies in any neutral oil you like or butter.
- Feel free to swap some or all of the veggies for your favorites. Broccoli, corn, or pearl onions would all be great!
- You can use sage, rosemary, or parsley in place of the thyme.
- You can replace the flour with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water to thicken the sauce.
- In place of the chicken broth and milk, you can use 1¼ cups of any liquid (or combination of liquids) you like, such as water, white wine, vegetable broth, or half-and-half.
- Feel free to use up whatever leftover cooked chicken you have on hand; just make sure it is shredded or cubed.
- You can use fresh or frozen peas, or omit them completely!
- Feel free to skip the parmesan cheese if you don’t have any on hand.
- You can use store-bought or homemade pie crust in place of the puff pastry.
- Use a freezer-to-oven-safe baking vessel for easy storage (NOT glass). I recommend 8-ounce ramekins.
- Freeze unbaked pies for an easy weeknight meal; bake straight from frozen!
- Gently rewarm leftover pot pies in a 350°F oven for 8-10 minutes, or until 165°F internally.
- Tent pot pies with foil if browning too quickly.
Storage: Store individual chicken pot pies in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Individual Chicken Pot Pies Recipe
Amount Per Serving (1 pot pie)
calories 1068
Calories from Fat 630
%Daily Value*
fat 70g108%
Saturated Fat 21g131%
Trans Fat 0.2g
Polyunsaturated Fat 9g
Monounsaturated Fat 36g
Cholesterol 123mg41%
Sodium 1248mg54%
Potassium 650mg19%
Carbohydrates 74g25%
Fiber 6g25%
Sugar 7g8%
protein 37g74%
Vitamin A 5909IU118%
Vitamin C 20mg24%
Calcium 217mg22%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
