Chicken Pot Pies Recipe Made Easy

chicken pot pieWe're freezing our tushies off here in the northeast -- and all over the country, from what I hear. So chicken pot pie sounds especially comforting right now. Usually I avoid making pot pie because it takes FOREVER. But there are shortcuts you can take. Here's a fun chicken pot pie recipe using that puff pastry you find in the freezer section. Even better -- it's for cute, individual-sized pot pies. Kids love having their own little pies! I can almost smell their bubbling golden goodness baking in my oven right now. Here's how to make your own.


Individual Chicken Pot Pie With Puff Pastry adapted from Food Network


  • 2 tablespoons vegetable oil, divided
  • 1 1/2 pounds chicken thighs and/or breast, skin and bone removed, cut into 1/2-inch cubes
  • 2 1/2 teaspoons kosher salt, divided
  • 1 large yellow onion, chopped
  • 8 ounces mushrooms, sliced
  • 1/4-inch thick 2 medium carrots, peeled and cut into 1/4-inch thick slices
  • 2 medium celery stalks, cut into 1/4-inch thick slices
  • 2 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried herbs (thyme, rosemary, parsley, whatever you have)
  • 2 ounces unsalted butter
  • 3 ounces all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups 2 percent milk, room temperature
  • 8 ounces frozen green peas
  • 1 teaspoon fresh thyme
  • 1 package frozen puff pastry
  • 1 large egg beaten with 1 tablespoon water


One day ahead: Defrost puff pastry in refrigerator at least 24 hours before starting chicken pot pies.

Position an oven rack in the middle of the oven and preheat to 425 degrees F.

For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.

Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, and dried herbs, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, and reserved chicken. Cover and set aside.

To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper.

Remove one sheet of the puff pastry from the refrigerator. Using your ramekins as a guide, cut 4 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Refrigerate excess dough for another use. Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin.

Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.


Image via The Marmot/Flickr

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