These Individual Chicken Pot Pies are easy to make, and perfect for parties or the holiday season! Tender chicken morsels and veggies are smothered in a creamy herb sauce and topped with a buttery puff pastry crust.
Chicken Pot Pie with Puff Pastry
Warm and comforting, these individual-sized chicken pot pies are as gorgeous as they are delicious! Great for dinner parties, these oven baked pots of scrumptiousness are easy to assemble and are loaded with a variety of goodies.
Looking for more holiday recipes? Why not also try my Chicken Kiev and my Spatchcock Chicken Recipe with Garlic and Herbs.
Why You’ll Love this Individual Chicken Pot Pie Recipe:
- Easy: Using rotisserie chicken and store-bought pie crust, you can whip these beauties up so easily!
- Savory: Made with chicken broth, herbs, and a host of other goodies, this savory pie filling is utterly delicious.
- Holiday Chicken: These single servings are great to prep ahead and perfect for any holiday season.
This recipe makes a delicious batch of mini chicken pot pies with minimal effort. Your guests will never know these were whipped up with ease! Be sure to try this chicken bacon pot pie for another variation.
How to Make Individual Chicken Pot Pies
Be sure to see the recipe card below for full ingredients & instructions!
- In a large skillet, cook the vegetables, then set them aside.
- In the skillet, cook the sauce.
- Add the veggies and shredded chicken back into the skillet with the sauce.
- Pour the filling into prepped ramekins.
- Cover the ramekins with the puff pastry.
- Bake for 30-35 mins.
- Serve and enjoy!
Pot Pie Ingredients
- Olive Oil: Helps the vegetables cook and brown without burning. Feel free to use your favorite cooking oil here.
- Onion, Celery, Carrot, and Garlic: Classic pot pie flavorings– feel free to buy a store-made mirepoix mix if that’s easier for you!
- Thyme: I love fresh thyme with chicken, but you could also use sage, rosemary, or parsley.
- Butter and Flour: Create a roux that helps thicken our sauce. For a gluten free option, substitute the flour for 1 tablespoon of cornstarch whisked with 2 tablespoons of cold water.
- Chicken Stock and Milk: I love the combination of chicken stock and milk because it adds both flavor and richness, but feel free to use any combination of liquid (just make sure it adds up to 1¼ cups).
- Chicken: I used leftover rotisserie chicken breast for this recipe, but feel free to use whatever you have on hand. You could also use shredded turkey if you need to use up Thanksgiving leftovers.
- Peas: I used frozen peas because they’re easy to find and I always have them on hand. Feel free to use fresh peas if you have them.
- Parmesan Cheese: Adds extra richness and nuttiness to the pot pie. Feel free to leave it out if you don’t have any on hand.
- Puff Pastry: Adds a delicious crisp top to the pot pie. You can also use a pie crust if you prefer.
- Egg: Helps the puff pastry brown and become crisp on top!
The great thing about this recipe is you can use any chicken you have on hand! I like to use shredded rotisserie chicken because it saves the most time, but you can use breasts or thighs here as well.
If you don’t want to use puff pastry, you absolutely can use homemade pie crust. I wouldn’t recommend using homemade puff pastry, though, as that is incredibly time-consuming!
If your pastry is browning too quickly, tent the tops with foil for the rest of the bake time!
If your pot pies seem watery, you probably need to bake them for a bit longer, as the filling needs enough time to set up. If the filling seems really runny before baking, you can add a cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) to thicken it up.
These pot pies are easily customizable: you can change up the herbs and the veggies to fit your taste.
Make Ahead Instructions
Individual chicken pot pies can be fully assembled up to 1 day in advance. Store tightly wrapped in the refrigerator. Simply pop them in the oven to bake the crusts when you’re ready to enjoy them!
Storage Instructions
Store leftover individual chicken pot pies in an airtight container in the refrigerator for up to 2 days. To reheat, cover the pies with aluminum foil and bake in a 300°F oven for 10-15 minutes, or until 165°F internally.
Freezing Instructions
I recommend freezing individual chicken pot pies before baking. Fully assemble the pies, then tightly wrap in plastic wrap or store in Ziplock bags. Freeze for up to 3 months. Let the pot pies thaw in the refrigerator overnight before baking.
Pot Pie Substitutions
- Feel free to use any chicken you have on hand for these pot pies. Cubed chicken breasts or thighs work just as well as rotisserie chicken.
- Sage, rosemary, and parsley are all great substitutes for thyme.
- Use any combination of your favorite bite-sized veggies, such as corn, mushrooms, or broccoli.
- In place of the butter and flour, you can thicken these pot pies with a cornstarch slurry. Simply stir together 1 tablespoon of cornstarch with 2 tablespoons of cold water.
- Feel free to use homemade pie crust in place of the puff pastry.
With their rich filling and buttery crusts, these individual chicken pot pies will go down a treat! So easy to make, using precooked shredded chicken and store bought pie crust, they come out of the oven golden brown and packed with flavor!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Individual Chicken Pot Pies
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 stalks celery chopped
- 2 carrots chopped
- 2 cloves garlic minced
- 1 teaspoon fresh minced thyme
- 2 tablespoons unsalted butter ¼ stick
- 2 tablespoons all-purpose flour
- ¾ cup low sodium chicken broth
- ½ cup milk
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- ½ cup grated Parmesan cheese optional
- 1 package puff pastry thawed
- 1 large egg whisked with a splash of water to create an egg wash
Instructions
- Preheat oven to 425°F. Grease 4 oven-safe ramekins with nonstick cooking spray. Set aside.
- Heat a large, high-sided skillet over medium heat. Add the olive oil, onion, celery, and carrots and cook until the vegetables have softened and started to brown slightly, about 5-7 minutes.2 tablespoons olive oil, 1 onion, 2 stalks celery, 2 carrots
- Once the vegetables have browned, add the garlic and thyme and cook for an additional minute. Remove the vegetables from the pan and set aside.2 cloves garlic, 1 teaspoon fresh minced thyme
- Add the butter to the still-hot pan. Once the butter has melted, add the flour and stir to combine. Cook for 1 minute, then slowly add the broth and milk, stirring constantly.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, ¾ cup low sodium chicken broth, ½ cup milk
- Cook for 2-3 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Add the vegetables back to the pan along with the shredded chicken, frozen peas, and Parmesan cheese (if using). Stir to combine. Season with salt and pepper to taste.2 cups cooked shredded chicken, 1 cup frozen peas, ½ cup grated Parmesan cheese
- Divide the pot pie mixture between the ramekins, filling each one about ½-inch from the top.
- Cut out 4 circles from the puff pastry, making sure the circles are large enough to fully cover the tops of the ramekins.1 package puff pastry
- Place a circle of puff pastry on top of each ramekin and slit the center with a sharp knife so the air can vent.
- Brush the top of the puff pastry with the beaten egg and sprinkle with flaky sea salt, if desired.1 large egg
- Bake for 30-35 minutes, or until the puff pastry is golden brown. Remove from the oven and allow the pot pies to cool for at least 10 minutes before serving (this will help the filling set).
Notes
- Feel free to use any chicken you have on hand for these pot pies. Cubed chicken breasts or thighs work just as well as rotisserie chicken.
- Sage, rosemary, and parsley are all great substitutes for thyme.
- Use any combination of your favorite bite-sized veggies, such as corn, mushrooms, or broccoli.
- In place of the butter and flour, you can thicken these pot pies with a cornstarch slurry. Simply stir together 1 tablespoon of cornstarch with 2 tablespoons of cold water.
- Feel free to use homemade pie crust in place of the puff pastry.
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