Creamy Chicken Pot Pie – Rich and flavorful with a golden brown crispy crust, these individual chicken pot pies are perfect when you’re looking for a comforting meal. Seriously delicious!
Photo credit: © Eatwell101.com
Ingredients list for the chicken pot pies
- 2 lb (900g) boneless, skinless cooked chicken, shredded
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons all-purpose flour
- 2 cups chicken broth, good-quality
- 1/2 lb potato, cut into small cubes
- 1 medium yellow onion, peeled and diced
- 2 cloves garlic, minced
- 1/2 cup carrot, peeled and cut into small cubes
- 1/2 cup frozen pea or shelled fresh peas
- 1/2 cup frozen or fresh corn
- 1/2 cup chopped green beans, fresh or frozen
- Cayenne pepper, optional, to taste
- 2 tablespoons heavy cream
- 1 good quality puff pastry sheet, thawed
- 1 egg, beaten
Photo credit: © Eatwell101.com
Why you’ll love these chicken pot pies
- The individual portions are ideal for serving at a large dinner. Each guest has a pot pie, which is easier to serve and eat.
- Because of its smaller size, the puff pastry is easier to handle.
- The pot pies are so creamy and filled with deliciousness! The recipe is versatile and you can add more spices, etc…
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Melt butter in a large saucepan or pot. Add flour and whisk constantly to form a roux, without any lump. Add chicken broth and continue whisking for 2-3 minutes, until the sauce is smooth and thickened.
2. Adjust seasoning with salt, pepper and Cayenne pepper, add the cream and stir to combine. Add shredded chicken, diced potato, garlic, onion, and all vegetables to the sauce and give a good stir to combine everything. Cook on medium-low for 2-3 minutes, adjust seasoning if necessary.
3. Transfer the filling into a clean container and chill in the fridge for one hour, or until cool. In the meantime, preheat your oven to 400°F (200°C).
4. On a lightly floured surface, roll out the puff pastry sheet and dust with flour to prevent sticking. Use a bowl or small plate of 1-inch (2 ½ cm) larger than the ramekins to cut out your pastry with a sharp knife.
5. Spoon the chilled chicken filling into the ramekins and sprinkle with additional black pepper. Brush the exterior edges of the ramekins with the beaten egg and cover with a disc of puff pastry. Fold over the edges and press lightly against the edge of the ramekin with your fingers. Brush the top and sides of the pastry with the beaten egg. Repeat the process for all ramekins.
6. Transfer the ramekins to a baking sheet and bake in the oven at 400°F (200°C) on the rack positioned in the middle of the oven for about 20-30 minutes, or until the pastry is puffed and golden brown. Let cool for 5 minutes before serving. Enjoy!
Photo credit: © Eatwell101.com
Tips for the chicken pot pies recipe
- Adjust seasoning constantly while preparing the filling. Adding the vegetables and chicken dilutes the flavor of the sauce so don’t forget to check seasoning with salt and pepper.
- Buy a good quality puff pastry, 100% butter for better effect and taste.
- Alternatively, you can use a bag of any frozen vegetable mix you like, instead of cutting each vegetable one by one!
How to store leftovers
You can keep any remaining pot pies in the refrigerator for up to 2 days. Reheat in the oven at 350ºF, loosely tented with foil to avoid drying up the crust.
Photo credit: © Eatwell101.com
Reviews (12)
Leave a reviewLeave a Reply
sylvis
2025-01-21 14:29:18
It was so good loved it i cooked my vegetables first potatoes diced it all turned out great thank you for sharing.
Francine Gonzales
2024-04-21 17:48:47
Easy and delicious! Puff pastry makes it more delicate.
Tiara
2024-02-04 22:57:06
Can you make this recipe in a regular pie pan with the same measurements?
Charlotte
2024-01-09 13:33:41
The best and easiest chicken pot pie I ever made. I’ve made it with or without chicken, and my family loves it every time. Thank you for the recipe!
Heather
2023-02-06 10:45:07
I used can diced potatoes and can diced carrots this way I didn't have to worry about them being hard. I also used 8oz ramekins. That size was listed as a standard size for individual chicken pot pies!
