Individual Chicken Pot Pies with Puff Pastry
Cozy up with these Individual Chicken Pot Pies with Puff Pastry—a delightful twist on the classic comfort food perfect for weeknight dinners or special gatherings. Featuring tender chunks of golden-seared chicken and a medley of sautéed vegetables like carrots, celery, and onions, this recipe is elevated with a creamy thyme-infused sauce. Topped with buttery, golden puff pastry that transforms into a flaky crust in the oven, these pot pies are baked in personal-sized ramekins, adding an elegant and practical touch. With just 20 minutes of prep time and bubbling, savory results fresh from the oven, these mini pot pies are an irresistible combination of rustic flavors and modern convenience. Perfect for serving as individual portions, they’ll impress every guest at the table. Search no more for the ultimate chicken pot pie recipe that combines homestyle comfort with gourmet flair.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and diced
- 2 pieces Celery stalks, diced
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 0.5 cups Heavy cream
- 1 cup Frozen peas
- 1 teaspoon Fresh thyme leaves
- 1 package Puff pastry sheets, thawed
- 1 pieces Egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Cook the chicken breasts until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and let rest. Once cool enough to handle, dice into small cubes.
In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes.
Sprinkle 3 tablespoons of flour over the vegetables and cook, stirring constantly, for 1-2 minutes.
Pour in 2 cups of chicken broth and stir to combine, making sure to scrape the bottom of the skillet to release any browned bits. Allow the mixture to thicken, about 3-4 minutes.
Stir in 1/2 cup of heavy cream, 1 cup of frozen peas, 1 teaspoon of fresh thyme leaves, the diced chicken, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for another 2-3 minutes, then remove from heat.
Divide the filling evenly into four small oven-safe ramekins.
On a lightly floured surface, unfold the puff pastry sheets and cut them into four squares slightly larger than the ramekins.
Place a puff pastry square over each ramekin, pressing the edges to seal tightly. Trim any excess pastry if needed.
Brush the top of each pastry with beaten egg for a golden, glossy finish.
Using a sharp knife, cut a small slit in the center of each pastry to allow steam to escape.
Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden and flaky.
Allow the pot pies to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
