Go Back
–+ servings

Individual Chicken Pot Pies

Adapted Williams-Sonoma
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
10 minutes
Total Time 30 minutes
Course Main Course
Servings 8 people

Ingredients
  

  • 1 stick butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken stock
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon dried sage leaves
  • 2 bay leaves
  • 1 cup yellow onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 cup button mushrooms, chopped
  • 1 cup red skin potatoes, chopped
  • 2-3 cups cooked chicken, chopped
  • 1 cup peas, thawed if previously frozen
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 package frozen, puff pastry (2 sheets)
  • 1 egg, beaten with a teaspoon of water

Instructions
 

  • Preheat oven to 400 degrees.
  • Set out frozen puff pastry to thaw slightly.
  • In a large saucepan, set over medium heat, melt the butter.
  • Add the flour and cook, whisking constantly for 3-4 minutes.  This will create a light colored roux.  Do not let flour brown.
  • Slowly add the chicken stock, whisking until smooth.  
  • Bring to a boil and then add thyme, bay leaf, onion, celery, carrots and mushrooms.  Cook until vegetables are almost tender (about 5 minutes).
  • Add potatoes, chicken, peas, salt and pepper.  Cook until potatoes are tender (about 5 - 8 minutes).
  • Remove from heat and let cool for 5 minutes.  Remove bay leaves and discard.
  • While filling is cooling. Carefully unroll puff pastry on lightly floured counter.  Using one of the ramekins, use it to cut out 8 circles.  Use the leftover pastry to create decorative touches like leaves, circles, whatever.
  • Place 8 (10 ounce) ramekins on baking sheet.  Fill each ramekin almost to the top.
  • Top each ramekin with puff pastry circle.  Brush the puff pastry tops with egg wash.
  • Bake in 400 degree oven for approximately 15 minutes.  Watch closely until you the puff pastry is golden brown and the filling is bubbling.  
  • Carefully remove tray of pot pies from oven.  Let cool 10 minutes before serving.

Notes

  • The best, most tender and juicy pre-cooked chicken can be found from a roasted hen.  Either roast a chicken yourself or pick up one at your local grocery deli.  Simply remove the breasts and thighs from the cooked bird and cut into pieces.
  • It's important that all vegetables are cut/chopped close to the same size for even cooking and distribution in the sauce.
Tried this recipe?Let us know how it was!