Individual Chicken Pot Pies
Individual Chicken Pot Pies
Ingredients
For the Filling
- 2 tablespoons butter
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 2 tablespoons garlic, minced
- 1 cup celery, sliced
- 1 teaspoon onion seasoning
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
For the Crust
- 2 sheets puff pastry, thawed
- 1 egg, beaten, for egg wash
- 1 tablespoon butter, for greasing dishes
Instructions
- 1
Preheat oven to 400°F. Melt 2 tablespoons of butter in a large pan or Dutch oven over medium heat.
⏱️ 5 min•🌡️ 400
- 2
Add the diced onion, diced carrots, and diced potatoes to the pan. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the minced garlic and sliced celery. Cook for another 2-3 minutes until fragrant.
⏱️ 3 min
- 4
Season the vegetable mixture with onion seasoning and black pepper. Stir well to combine.
⏱️ 1 min
- 5
Add the frozen peas and dried thyme to the pan. Stir to incorporate.
⏱️ 1 min
- 6
Sprinkle the all-purpose flour over the vegetables. Stir continuously for 1-2 minutes to cook the flour and create a roux.
⏱️ 2 min
- 7
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce begins to thicken.
⏱️ 5 min
- 8
Stir in the heavy cream and continue to cook, stirring occasionally, until the sauce is creamy and thick enough to coat the back of a spoon.
⏱️ 3 min
- 9
Remove from heat and stir in the shredded cooked chicken until fully incorporated.
⏱️ 2 min
- 10
Lightly grease four individual baking dishes (approximately 5x5 inches or similar) with 1 tablespoon of butter.
⏱️ 2 min
- 11
Unroll one sheet of puff pastry. Cut it into four equal squares. Drape one square over each greased baking dish, gently pressing it into the bottom and up the sides to form a base crust.
⏱️ 3 min
- 12
Divide the chicken and vegetable filling evenly among the four pastry-lined dishes.
⏱️ 2 min
- 13
Unroll the second sheet of puff pastry. Using a pizza cutter or knife, slice it into small squares (approximately 2x2 inches).
⏱️ 2 min
- 14
Arrange the puff pastry squares on top of the chicken mixture in each dish, creating a decorative lattice or mosaic pattern.
⏱️ 3 min
- 15
Use a fork or knife to cut a small hole in the center of the top pastry on each pie to allow steam to escape during baking.
⏱️ 1 min
- 16
Brush the top of the puff pastry with the beaten egg wash for a golden, crispy finish.
⏱️ 1 min
- 17
Place the filled and topped dishes on a baking sheet and transfer to the preheated oven. Bake for 30-35 minutes, or until the puff pastry is beautifully golden brown and crispy.
⏱️ 35 min•🌡️ 400
- 18
Carefully remove from the oven and let cool for a few minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Individual Chicken Pot Pies
For the Filling
- 2 tablespoons butter
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 2 tablespoons garlic, minced
- 1 cup celery, sliced
- 1 teaspoon onion seasoning
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
For the Crust
- 2 sheets puff pastry, thawed
- 1 egg, beaten, for egg wash
- 1 tablespoon butter, for greasing dishes
Instructions
- 1
Preheat oven to 400°F. Melt 2 tablespoons of butter in a large pan or Dutch oven over medium heat.
⏱️ 5 min•🌡️ 400 - 2
Add the diced onion, diced carrots, and diced potatoes to the pan. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min - 3
Stir in the minced garlic and sliced celery. Cook for another 2-3 minutes until fragrant.
⏱️ 3 min - 4
Season the vegetable mixture with onion seasoning and black pepper. Stir well to combine.
⏱️ 1 min - 5
Add the frozen peas and dried thyme to the pan. Stir to incorporate.
⏱️ 1 min - 6
Sprinkle the all-purpose flour over the vegetables. Stir continuously for 1-2 minutes to cook the flour and create a roux.
⏱️ 2 min - 7
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce begins to thicken.
⏱️ 5 min - 8
Stir in the heavy cream and continue to cook, stirring occasionally, until the sauce is creamy and thick enough to coat the back of a spoon.
⏱️ 3 min - 9
Remove from heat and stir in the shredded cooked chicken until fully incorporated.
⏱️ 2 min - 10
Lightly grease four individual baking dishes (approximately 5x5 inches or similar) with 1 tablespoon of butter.
⏱️ 2 min - 11
Unroll one sheet of puff pastry. Cut it into four equal squares. Drape one square over each greased baking dish, gently pressing it into the bottom and up the sides to form a base crust.
⏱️ 3 min - 12
Divide the chicken and vegetable filling evenly among the four pastry-lined dishes.
⏱️ 2 min - 13
Unroll the second sheet of puff pastry. Using a pizza cutter or knife, slice it into small squares (approximately 2x2 inches).
⏱️ 2 min - 14
Arrange the puff pastry squares on top of the chicken mixture in each dish, creating a decorative lattice or mosaic pattern.
⏱️ 3 min - 15
Use a fork or knife to cut a small hole in the center of the top pastry on each pie to allow steam to escape during baking.
⏱️ 1 min - 16
Brush the top of the puff pastry with the beaten egg wash for a golden, crispy finish.
⏱️ 1 min - 17
Place the filled and topped dishes on a baking sheet and transfer to the preheated oven. Bake for 30-35 minutes, or until the puff pastry is beautifully golden brown and crispy.
⏱️ 35 min•🌡️ 400 - 18
Carefully remove from the oven and let cool for a few minutes before serving.
⏱️ 5 min