Description
These Individual Chicken Pot Pies are a comforting and delicious meal featuring tender shredded chicken and a creamy vegetable filling encased in a flaky pie crust or puff pastry. Perfectly portioned for single servings, these pot pies combine sautéed vegetables, a savory roux-thickened sauce, and a golden crust baked to perfection.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 4 tablespoons unsalted butter
- 1 small diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves minced garlic
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Crust
- 2 sheets refrigerated pie crusts or puff pastry
- 1 egg beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F and lightly grease four to six individual ramekins to prepare them for the pot pies.
- Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery, cooking them for about 6 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, releasing its aroma without burning.
- Make Roux: Sprinkle the all-purpose flour over the vegetables in the skillet, cooking and stirring continuously for 1 minute to form a roux that will thicken the sauce.
- Incorporate Liquids: Slowly whisk in the chicken broth and whole milk. Continue cooking the mixture, stirring constantly until the sauce thickens to a creamy consistency.
- Add Chicken and Seasonings: Stir in the cooked shredded chicken, frozen peas, salt, black pepper, dried thyme, and dried parsley until everything is evenly combined. Remove from heat.
- Fill Ramekins: Divide the chicken and vegetable filling evenly among the prepared ramekins.
- Prepare Crust: Cut the pie crust or puff pastry into rounds that fit each ramekin top. Place a round over each ramekin, pressing lightly around the edges to seal the filling inside.
- Egg Wash: Brush the tops of the crusts with the beaten egg to ensure a beautiful golden brown finish when baked.
- Bake: Bake the pot pies for 20 to 25 minutes in the preheated oven, or until the crust is golden brown and the filling is bubbling. Let cool for 5 minutes before serving.
Notes
- Puff pastry creates a flakier, lighter crust, while pie crust offers a more classic, hearty pot pie texture.
- For a richer filling, substitute half of the milk with heavy cream.
- The filling can be made a day ahead and refrigerated for convenience.
- Use ramekins that are oven-safe and of similar size to ensure even cooking.
- Ensure the filling has cooled slightly before topping with crust to prevent sogginess.
