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How to Make Savory Individual Chicken Pot Pies - A Step-by-Step Guide

There are few comfort foods as satisfying and classic as a chicken pot pie. With its flaky pastry and savory filling, it's the ultimate in hearty, warming fare. While traditional chicken pot pie is typically made as a large, family-style dish, individual pot pies make for a charming and convenient option for serving guests or just enjoying as a special treat for yourself.

These Savory Individual Chicken Pot Pies are a delightful twist on the classic recipe. Each miniature pie is packe...

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Ingredients

  • 7 tablespoons unsalted butter, divided
  • 5 medium leeks (white and pale green parts only), chopped
  • 1 medium onion, chopped
  • 3 stalks celery, chopped, divided
  • 2 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 8 small Yukon Gold potatoes, chopped
  • 2 large bay leaves
  • ¼ teaspoon ground white pepper
  • 1 pinch salt, or to taste
  • 1 pinch dried thyme, or to taste
  • 1 pinch dried sage, or to taste
  • 1 pinch dried rosemary, or to taste
  • ¾ cup heavy cream
  • 4 medium carrots, sliced
  • ½ cup frozen peas
  • 4 cups diced cooked chicken breast
  • 1 large egg, beaten
  • 1 tablespoon water
  • 1 (17.5 ounce) package frozen puff pastry, thawed

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs
  • Servings: 6
  • Yield: 6 pot pies

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.
  • Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.
  • Remove bay leaves. Use an immersion blender to emulsify the liquid.
  • Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
  • Mix egg and water together and set aside for egg wash.
  • Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.
  • Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.
  • Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.

    • Nutrition

    1065 cal.

    • Total Fat: 65g
    • Saturated Fat: 26g
    • Cholesterol: 183mg
    • Sodium: 544mg
    • Total Carbohydrate: 80g
    • Dietary Fiber: 7g
    • Total Sugars: 8g
    • Protein: 43g
    • Vitamin C: 16mg
    • Calcium: 131mg
    • Iron: 5mg
    • Potassium: 624mg

    Categories

    Chicken recipes
    Pot pie recipes
    Savory recipes
    Individual recipes