Chicken Pot Pie (+Video)
Homemade Chicken Pot Pie has the most delicious, thick, creamy filling with an easy puff pastry crust. Individual ramekins for easy serving.
INDIVIDUAL CHICKEN POT PIES
There are certain foods that scream comfort: fried chicken, potato salad, apple pie, corn bread, and the list goes on…depending on where you’re from, comfort food is whatever your Momma made for you when you were a child. But there are many foods many of us will completely agree are comforting, and one of those foods has to be this Homemade Chicken Pot Pie.
TIPS FOR MAKING CHICKEN POT PIE:
- This recipe makes enough for about 6 servings (depending on how large your bowls or ramekins are.)
- You can use any oven safe bowl for this. In the past, I’ve used larger bowls. Just make sure, if you use larger bowls or ramekins, you have enough puff pastry to cover them all.
- If you have leftover filling, it can be frozen. I have a small family so I freeze the leftover filling and extra puff pastry and I have another meal ready to go for us later in the month.
- Rotisserie chicken can be used instead of the roasted chicken breasts.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- frozen puff pastry (thawed)
- chicken breasts
- olive oil
- salt & pepper, to taste
- salted butter
- all purpose flour
- whole milk
- chicken stock
- small yellow onion
- garlic
- frozen peas and carrots
- egg
- water
HOW TO MAKE CHICKEN POT PIE:
Preheat oven to 350F degrees. Place chicken breasts on a baking sheet sprayed with nonstick cooking spray. Drizzle chicken breasts with olive oil and season with salt & pepper. Cook chicken for about 45 minutes. You can skip this step by using precooked chicken. Once your chicken is finished cooking, allow it to cool then cut it into bite size pieces then set aside until you’re ready to make the filling.
For the crust: Once puff pastry is thawed, it should be easy to work with at this point. Throw a little flour on your counter. Open up the puff pastry (it’s usually folded in thirds in the packaging.) If you have a hard time opening it up, it’s not ready. Let it defrost a little longer. Pinch the seams together so you have a nice, smooth pastry. Now break out your rolling pin. You just want to roll it out to smooth the seams and give yourself just a bit more room to work with. You don’t want to roll it out too thin.
Place ramekins or oven safe bowls upside down on the pastry. With a sharp knife, cut around the edge of the bowl, leaving about a 1/2 inch or so overhang. You want to have enough extra pastry to hang over the sides of the bowl. Set aside puff pastry circles until you are ready to assemble the pot pies.
For the filling: In a large saucepan, melt better on medium heat. Add in flour, stirring until the consistency of peanut butter. There’s a fancy French term for this part here, it’s called making a roux (pronounced, roo)
Slowly add in milk and keep stirring (it will be lumpy.)
Then add in chicken stock. Go ahead and toss in the onion and garlic too. It helps at this point to use a whisk to break up any lumps.
You’ll need to turn the heat up to high to get the mixture to boiling. This process helps to thicken the mixture. If it gets too thick, just add in a bit more chicken stock.
Once thickened, turn heat down and add in frozen peas and carrots and chopped cooked chicken.
Give it all a good stir then do a taste test and see if you need to add any more salt or pepper. I usually find I need to add some salt.
TO ASSEMBLE: Fill all your bowls/ramekins about 3/4 full with the filling (taking care not to overfill) and place them on a baking sheet. These ramekins are the 10 ounce size. .
In a small bowl, whisk together egg and 1 tablespoon of water. This is an egg wash that helps to make the puff pastry nice and golden brown
Dip your finger in some of the egg mixture and wipe it around the edge of your filled ramekins. This will help the pastry adhere to the top of the bowl. Place puff pastry circles on top of ramekins.
With a brush, lightly coat the puff pastry with egg wash.
Pop them in the oven and bake for about 18-22 minutes or until crust is golden brown.
I like to dig right in the middle and mix my crust in with the filling. Some people like to take the whole top off and eat it separately from his filling.
CRAVING MORE? GIVE THESE RECIPES A TRY!
Chicken Pot Pie (+Video)
Ingredients
- 1-2 sheets frozen puff pastry
- 2 large chicken breasts
- olive oil
- salt and pepper, to taste
- 1/3 cup salted butter
- 2/3 cup all purpose flour
- 2 cups whole milk
- 2 cups chicken stock
- 1/2 small yellow onion, finely chopped
- 1 tablespoon minced garlic
- 2 cups frozen peas and carrots
- 1 large egg
- 1 tablespoon water
Instructions
- Before you begin, make sure you take out the puff pastry and allow it to thaw at room temperature.
FOR THE CHICKEN:
- Preheat oven to 350F degrees
- Place chicken breasts on a baking sheet sprayed with nonstick cooking spray. Drizzle chicken breasts with olive oil and season with salt & pepper. Cook chicken for about 45 minutes.
- Once your chicken is finished cooking, allow it to cool then cut it into bite size pieces. Set aside cooked chicken until you're ready to make the filling.
FOR THE FILLING:
- In a large saucepan, melt butter on medium heat. Add in flour, stirring until the consistency of peanut butter.
- Slowly add in milk and keep stirring (it will be lumpy).
- Then pour in chicken stock and add in onion and garlic. It helps at this point to use a whisk to break up any lumps.
- You’ll need to turn the heat up to high to get the mixture to boiling. This process helps to thicken the mixture. If it gets too thick, just add in a bit more chicken stock.
- Once thickened, turn heat down and add in frozen peas and carrots and cooked, cubed chicken.
- Give it all a good stir then do a taste test and see if you need to add any more salt or pepper.
FOR THE CRUST:
- Throw a little flour on the counter. Open up the puff pastry. It should be pliable and easy to work with at this point. Pinch the seams together so you have a nice, smooth pastry.
- Using a rolling pin, roll out the dough lightly to smooth the seams and give yourself just a bit more room to work with. You don’t want to roll it out too thin.
- Place your ramekins or oven safe bowls upside down on the pastry.
- With a sharp knife, cut around the edge of the bowl, leaving about a 1/2 inch or so overhang. You want to have enough extra pastry to hang over the sides of the bowl. Continue until you have 6 puff pastry tops.
TO ASSEMBLE:
- Preheat oven to 350F degrees.
- Fill all your bowls/ramekins with the filling (taking care not to overfill) and place them on a baking sheet.
- In a small bowl, whisk together egg and 1 tbsp. of water.
- Dip your finger in some of the egg mixture and wipe it around the edge of your filled ramekins. Place pre-cut puff pastry circles on top of ramekins.
- With a brush, lightly coat the puff pastry with egg wash.
- Pop them in the oven and bake for about 18-22 minutes or until crust is golden brown.
Video
Notes
Also, if you have leftover filling, it can be frozen. Rotisserie chicken can be used in place of roasted chicken breasts.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: March 2012
Updated and republished: April 2021
Why not a bottom crust?
We like a good balance of filling to crust but if you like more crust than filling, you could certainly add one. I would par bake the bottom crust first though so it doesn’t come out doughy.
i love chicken pot pie it is so creamy those who do not like chicken pot pie then you do not know what you missing.
Great recipe. I ran out of milk and mixed the milk with heavy cream. A bit of a mistake because there is alot of milkfat that floats to the top. I also accidentally bought pastry shells and they DO NOT work. The pastry sheets are the way to go. Thank you !!
Recipe worked great. Added potatoes and mushrooms and a little more roux and milk to compensate, but worked out great. Wish I could add a picture!
This is a great receipe. I boiled my chicken with onion powder n garlic powder as it was faster than the oven. The chicken was tender n tasty. The only other change I made was to use a 9″ deep dish pie plate rather than ramikins. This recipe is a keeper!
Delicious and easy to make! A new favorite in our house!