Individual Chicken Pot Pies
These individual Chicken Pot Pies have the most delicious, homemade, thick, creamy filling with an easy puff pastry crust. Individual ramekins for easy serving.
A POT PIE FOR EACH PERSON
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 PIES:
- 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 INDIVIDUAL CHICKEN POT PIES:
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 RECIPES?
- Puff Pastry Chicken Pot Pie
- Chicken Cobbler
- Shepherd’s Pie
- Chicken Pot Pie Soup
- Chicken Wellingtons
- Old Fashioned Chicken and Dumplings
- Chicken Noodle Casserole
- Mini Chicken Pot Pies
Originally published: March 2012
Updated and republished: April 2021
Individual Chicken Pot Pies
Ingredients
- 1-2 sheets frozen puff pastry
- 2 large chicken breasts
- olive oil
- salt and pepper, to taste
- ⅓ cup salted butter
- ⅔ cup all purpose flour
- 2 cups whole milk
- 2 cups chicken stock
- ½ 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 and other nutritional values can vary quite a bit depending on which brands were used.
Do you think it would be okay to make an 9 or 10 inch pie instead of individuals? Would you have any special instructions for that? Thank you! Looks yummy!
Would this recipe fill out an 8×8 square baking dish? Thanks!
I made this tonight for dinner and it was amazing! I did a few things different. I used a bag of frozen mixed vegetables and boiled some potatoes. I put it in a large cast iron skillet and put homemade biscuits on top. My family loved It! Thank you for this recipe. I was tired of using canned cream of chicken.
I have these in the oven right now! Can’t wait to dig in! I added a little bit of thyme just cause I love it.
Just made this and will cook it tonight. I tasted the mix and it’s amazing! I am using a crescent sheet on top.
Could I just do this as a single pot pie in a 9 inch pie pan?
Hi Kristen! You sure could 🙂
Could I put the puff pastry in the cup before putting the chicken and veggies in, then put the pastry on top as well?
Am I miss something? I cannot find your new feature the sliding scale that is mentioned by Antonia. I would sure like to reduce the number of servings made as my freezer is small.
What a good job with your write up and pictures of your recipe! Made it last night and the only I would change is the amount of garlic as my husband and I felt it overwhelmed the works.
Hi!
Can this chicken pot pie be assembled with pastry then frozen/baked later? Or baked then frozen? Any suggestions for freezing are appreciated!
Can you freeze with it assembled with the puff pastry.
Can I just say, the way you can adjust the serving size with the sliding scale blew my mind! That is so cool!! Great recipe 🙂 Going to try it out tonight!
Hi Antonia! So glad that is helpful! It’s a new feature so I’m glad to hear it helps you!!
HI!! what size ramekins did you end up using in this recipe?
Do you have a gravy whisk? I think you’d like it for sauces and gravies. William Sonoma has them and Walmart have one, it’s made by the Pioneer women . I love using mine because I can get to the bottom of the pan better……
We’re currently buckling down for some really bad weather here in Oklahoma today,….possible grapefruit size hail……sure hope that doesn’t happen, but as soon as possible I will try test luscious looking pot pies…..thank for great recipes.
Brandie, this looks delicious! Can’t wait to try it. I use a lot of your recipes and love them all!!! For this white roux, I’ve learned to use the same amount of butter (or oil or bacon fat, etc.) as the amount of flour…it’s as smooth as can be…and you can brown it up the longer you cook it. As you add the milk (or whatever liquid) just keep on whisking and if it gets too thick, add more liquid and whisk away! 🙂 I will definitely microwave some potatoes, cool them for a while, then dice them up to add with the peas and carrots…must have my potatoes! Thank you for the time you put into recipes for all of us – not an easy task! I appreciate you so much!!
Hi, your meals are fantastic, and we use your recipes frequently! A short cut to making chicken pot pie is to use refrigerated pie crust and cream of potato soup. Put one pie shell in the bottom of a sprayed pie dish or ramekins and brown slightly. While that’s happening, stir-fry diced chicken, carrots and onions., then add cream of potato soup (2 cans works best) diluted with milk to desired consistency Season with pepper (there is enough salt in the soup already). Add peas and then fill crusts. Top with second crust and pop back in oven to brown on top. Done!
This pot pie was delicious. Thank You.
Just made a big casserole of it and 2 small bowls too, the bowls are for me and the big casserole is for my husband to take to work tomorrow they have some sort of a party. will let you know how it tasted at lunch tomorrow cause it sure looks amazing
I made these yesterday, really nice.
Amber, I don't see why not. Just make sure you drain well. 🙂
Hi,I found this gorgeous recipe on Pinterest the other day. I just wanted to say it turned out AMAZING! Thank you so much for this delicious recipe!
I'm in college and attempting to learn how to cook one giant mistake at a time.. only this recipe was so easy there were no issues at all! they came out absolutely fantastic! thank you!
I made this recipe last night because my husband and I have both been craving a pot pie. The only things I did differently were: I used refrigerated pie crust and double-crusted my dish; I boiled my chicken and used that for the stock; and instead of the frozen peas & carrots, I used a bag of frozen mixed veggies. It turned out fantastic! I also doubled the recipe and put away two quart baggies for future pot pies! Next time, I'll be using the puff pastry, but this was an excellent meal that satisfied a major craving! Thank you for a keeper!
Hi there, I love your recipes, I was wondering can any of ur meals be made in advance and then placed in the freezer for later use
I love seeing these recipes, but i was wondering can any of your recipes be made then Frozen for meals later. If you could can you message me
c.n.wickham@gmail.com
Thank you for sharing your recipes with the rest of us. I'll be sure to come back and check out your other recipes. I love chicken pot pie. You make it look soooo easy. I'm now very hungry! ;o)