Individual Chicken Pot Pies with Puff Pastry

Why You Need to Make These Chicken Pot Pies

Many, if not most, of the recipes I’ve seen for chicken pot pie use a white sauce.

And while white sauce is delicious, it is not the most delicious sauce for pot pie.

Making a veloute (vel-OO-tay) is as easy as making a roux and then adding chicken broth or stock and bringing it to a boil. The result is a silky-smooth, thick, chicken-y sauce.

Add some cream to a veloute, and you have The Ideal Sauce for pot pie.

Instead of starting with stock, I used Better Than Bouillon dissolved in water for a quickie stock. If you have homemade stock, by all means, use it.

Better Than Bouillon is good stuff and will keep almost forever in the fridge.

Another characteristic that sets my recipe apart is that I take advantage of Maillard reactions (in short, browning) to add flavor to the filling.

That means, when I let my chicken brown, I then deglaze the pan and incorporate all that flavor into the sauce.

Next time you see a chicken pot pie with super white sauce, eye it with just a bit of skepticism if not outright suspicion. It’s not the best it can be.

The third reason this recipe is great is that I use homemade puff pastry to crown each pot pie in deep golden-brown, crispy, crunchy glory.

While using homemade puff isn’t a deal breaker–storebought is also really tasty–it is a nice touch.

For a bit less work, you can also make a half recipe of my flaky pate brisee instead.

If this sounds like a meal you’d like to make, I have a favor to ask:

How To Make

If you already have a good idea of how to make a pot pie, you can skip down to the recipe.

I will show you how I made my chicken pot pies with puff pastry. Know that you can switch up the vegetables if you prefer. I’ll give you some ideas in the variations section.

I’ll go over how to make the sauce, give you some substitutions where possible, and walk you through all the steps so you’ll be ready to cook.

Ingredients and Substitutions

• Chicken: For ease, I use boneless, skinless chicken. I generally go for thighs, because I think they have more flavor and are often cheaper. Chicken breast works well too. You could also use shredded or diced rotisserie chicken or any leftover, cooked chicken you have on hand
• Salt & pepper: I use these fairly liberally to season as I add the different layers of ingredients. I stick with Morton’s kosher salt and freshly ground black pepper
• Fat: Any fat will do here. Bonus for using fat that has good flavor as well. Choices include: vegetable oil, shortening, butter, bacon fat, schmalz, etc. If you want to be Super Fancy, use duck fat. I did and used this spray-on duck fat
• Onion & celery: These two vegetables don’t really count as the Actual Vegetables in the pot pie. They’re in here as aromatics and get sauteed up in the bacon fat as part of the base flavors. You can also add in some carrot for a traditional mirepoix. Add some garlice also, if you’d like
• Vinegar: Red wine vinegar or apple cider vinegar are both good choices. I use them for deglazing. You could also use a bit of dry white wine for deglazing if you have some on hand
• Russet potato: I love potatoes in pot pie. So I used 1 medium-sized baking potato, peeled and diced into about 1/3″ cubes. You could use red skinned potatoes if you’d like, either peeled or unpeeled
• Flour: The flour mixes with the fat you added earlier to make the roux. Roux is generally equal parts of flour and fat and is used for thickening and, to a lesser extent, flavor if you take it dark like a Cajun roux. In this case, it’s mainly for thickening since it’s not a long-cooking roux. If you need gluten-free filling, substitute cornstarch here
• Poultry seasoning: Adds a well-rounded “Thanksgiving” or “chicken dinner” flavor that I just love. If you don’t have poultry seasoning, substitute some rubbed sage, dry or fresh thyme and maybe a touch of finely minced rosemary
• Cream: Adds richness and creaminess. You can also substitute half and half or whole milk. If you do make a substitution to a lower-fat dairy, you may need to reduce your sauce for a bit longer so it gets nice and thick and creamy even without the cream
• Water: I use water in 2 places. First, to mix with the chicken base for the “quickie stock.” Second, I wet the rims of my ramekins so the puff pastry rounds adhere well
• Chicken Base: If you have chicken stock or broth, substitute that for the water and chicken base.
• Mixed vegetables: Use your favorite all-purpose frozen veg mix, or use a mix of what you happen to have on hand
• Baby spinach: Any kind of tender, leafy greens are a nice addition for extra nutrition and color. You could also use any other “babies” like chard or kale
• Puff pastry: Homemade or storebought. Or use pie crust. Or top each ramekin of filling with a homemade or refrigerator biscuit if you like a biscuit topping
• Eggwash: One egg mixed with a tiny bit of water and a pinch of salt. Brush it on your puff pastry right before baking

Procedure

In broad strokes, here’s what you’ll do:

1. Brown chicken
2. Cook aromatics in fat
3. Deglaze with vinegar
4. Add flour to make your roux
5. Make veloute by adding water/chicken base
6. Enrich with cream
7. Simmer vegetables in sauce
8. Portion into ramekins
9. Top with pastry
10. Bake

Visual How-To

For some process shots and collages, read on for specifics. Otherwise, you can head straight to the recipe.

Browning the chicken

1. Dice your onions, celery, and potatoes fairly finely since these are individual potpies.
2. Cut up and salt/pepper your chicken.
3. Cook over medium heat in about 2 Tablespoons of fat. I used duck fat.
4. Cook until browned, although the chicken doesn’t have to be cooked all the way through since you’ll be baking it.

Making the Flavor Base for the Sauce

1. Add a bit more fat, and then toss in your aromatics. As they cook, scrape up the browned bits from the bottom of the pan.
2. Once the aromatics are softened, add the potatoes and vinegar. The water from the potatoes and the vinegar will help further deglaze the pan.
3. Add in the flour and cook for a minute or two. Add a touch more fat if necessary.
4. Season with poultry seasoning, salt, and pepper

Making and Finishing the Sauce

1. Measure water, chicken base, and cream into a pitcher (NOTE: I made a half-recipe)
2. Stir this into the pan of vegetables, bring to a boil, and then simmer for about 10 minutes.
3. Stir the chicken back in.
4. Add one or two large handfuls of tender greens and stir them in

Filling Ramekins and Baking

1. Use a ramekin as a guide to cut your puff circles. You want about a 1/4″-1/2″ overhand all around, so cut your puff into rounds that are 1/2″ to 1″ larger than your ramekins
2. Evenly portion the filling among the ramekins, filling them almost all the way up
3. Rub a little water onto the rims so the puff has something to stick to.
4. Press the puff onto the tops of the ramekins. Cut little vent slits in the dough.

NOT PICTURED: Freeze for 30 minutes and then brush the puff with eggwash before baking for about 20-30 minutes.

Equipment You May Need

For my money, a wide, shallow saute pan is my Vehicle of Choice for making braises and pot pie fillings like this one.

This is the one I recommend:

Best Saute Pan

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02/29/2024 07:52 pm GMT

You’ll also want some ramekins if making individual pot pies.

I used 10 oz ramekins for mine, which hold, by volume, 1 1/4 cups.

It’s a filling enough serving to help you feel like you had a good meal without being so huge you feel ill.

If you have a smaller appetite, you may want to consider 8 oz ramekins.

Variations

Here are some ideas for how to vary the flavors and vegetables in your filling:

• Cajun-inspired pot pies: Use half Andouille sausage and half chicken for the meat. Include green bell pepper in with your onions and celery. Add a healthy dose of Tony Chachere’s to your sauce either in addition to or in place of the poultry seasoning. Use mixed bell peppers either in addition to or in place of the mixed vegetables I used
• Mexican-inspired pot pies: Use half chorizo and half chicken for the meat. Include a minced jalapeno in with the onions and celery. Use chili powder and cumin in place of the poultry seasoning. Replace some of the stock/cream mixture with Herdez guacamole salsa

Other vegetables to consider adding:

• mushrooms
• cauliflower
• pearl onions
• lima beans
• zucchini
• cubed delicata or butternut squash
• peas

Tips for Success

Your filling is completely cooked, so you’ll know your potpies are done when the puff pastry is deeply golden brown and some liquids are bubbling up through the vent holes.

For easy cleanup, bake your pot pies on a sheet tray to catch any overspill. For super easy cleanup, put parchment down on your sheet tray first.

Chicken Pot Pie Q & A

Serving Suggestions

Since this is a rich and hearty meal, you can either lean in with more rich and hearty food or go for a balance.

If you’re in Camp A, serve with a side of creamy mac and cheese.

If you’re in Camp B, serve with a nice green salad or maybe some marinated cucumbers. Something acidic will help to cut the richness of the puff pastry and filling.

When we ate ours, I served a sweet kale salad with it, and that was a great pairing.

More Chicken Recipes

If you’re a fan of comforting, chickeny goodness, consider making my instant pot fiesta chicken. It’s a Mexican-inspired spin on really tasty crack chicken.

If you’re a fan of chicken salad, you can’t do much better than Coronation chicken salad. A little sweet, a little spicy, and a little crunchy and fruity, it’s great in a sandwich or on a salad.

Chicken cutlets with herb gravy is a lightened-up southern classic every bit as good as grandma’s. Just a little bit lighter.

Questions?

If you have any questions about this post or recipe, I am happy to help.

Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.

If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.

A Note About Measurements

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Escali Primo Digital Food Scale

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Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.

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03/07/2024 05:03 pm GMT

Questions

It will help me and other readers so much if you take a moment to rate and leave a review for this recipe.

You can use the stars to rate 1-5 (5 is best), and leave a review in the comments. It helps me make adjustments if any are needed, and comments help others decide whether the recipe is worth making.

Other ways to share include pinning, and/or sharing on your favorite social media platform.

Thank you so much for taking the time!

Puff Pastry Chicken Pot Pies (Individual)

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Jennifer Field

These individual puff pastry potpies are topped with rounds of homemade puff pastry. Storebought will work just as well. The filling features tender pieces of chicken thigh simmered together with mixed vegetables in a rich, thick veloute sauce enriched with heavy cream. Don't miss this one! NOTE: Cooking time is the combined time for the filling and baking the potpies. This recipe is easily halved to make 4 individual pot pies

5 from 1 vote

Tried this recipe?Please give it a star rating!

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Poultry

Cuisine American

Servings 8 servings

Calories 387 kcal

Ingredients

For the Filling

• 4 boneless, skinless chicken thighs or breasts if you prefer
• salt and pepper to taste
• 4 Tablespoons oil bacon fat, butter, or other fat of your choice (I used spray-on Duck Fat), divided use
• 1 large sweet onion small dice
• 2 ribs celery small dice
• 4 Tablespoons apple cider or red wine vinegar
• 1 medium baking potato peeled, small dice
• 4 Tablespoons flour
• 2 teaspoon poultry seasoning
• 8 oz heavy cream
• 16 oz water
• 1 Tablespoon chicken base I use Better Than Bullion
• 12 oz mixed frozen vegetables such as Veg-All
• 2 oz fresh baby spinach

To Assemble and Bake

• A little cold water
• ½ recipe homemade puff pastry or 1 sheet of storebought
• 1 egg beaten with 1 teaspoon of water and a pinch of salt

Instructions

 

• Make sure you have your onions, celery, and potatoes diced and ready to go.
• Keep your puff pastry in the fridge until after you make the filling.
• Heat the oven to 375F (convection or conventional) and place a rack in the center position.
• Cut the chicken into bite-sized pieces and season with salt and pepper.
• Heat a large saute pan over medium heat.
• Add about 2 Tablespoons of your Fat of Choice.
• Cook the chicken until browned on all sides, tossing occasionally, about 6 minutes.
• Remove the chicken from the pan and set aside. There should be some browned bits in the bottom of your pan. Leave them.
• Add another Tablespoon or so of fat to the pan and cook the onions and celery with a little more salt and pepper until somewhat softened, about 4-5 minutes. NOTE: If the browned bits start getting a little too brown, turn down the heat and deglaze with a little water.
• Once the aromatics are soft and becoming translucent, add the potatoes and vinegar and cook for about 5 minutes so the potatoes start picking up a little color.
• Add another Tablespoon or so of fat and the flour, and stir for a minute or two to cook off the raw taste of the flour.
• Add the poultry seasoning and mix in.
• Add the water, chicken base, and cream to the pan and bring to a boil.
• Bring to a boil, and then add the mixed vegetables. If using frozen, no need to thaw.
• Bring back to a boil, then reduce the heat and simmer for about 5-7 minutes to reduce the sauce a bit.
• Taste and adjust the seasonings.
• Add the chicken back in and stir. Simmer a couple of minutes to heat through, then add the greens and stir in well.
• Evenly distribute the filling among your ramekins (8, if you have 10 oz ramekins) and place on a parchment-lined sheet pan.
• On a lightly floured surface, roll the puff pastry to 1/8"-3/16" and cut out circles approximately 1" larger than your ramekins.
• Brush (or use your fingers) a little water onto the rims of the ramekins and press a round of parchement on top of each one. There should be about 1/2" overhand all around.
• Cut some slits in the tops of the pastry, freeze for about 30 minutes or refrigerate for about 45 minutes.
• Brush the pastry lids with eggwash and bake for 20-30 minutes.
• Rotate the pan after 15 minutes. The pot pies are done when the puff is deeply golden brown, nicely puffed, and you can see some of the sauce bubbling up through the vents you cut.
• Serve hot, or cool and refrigerate. Reheat to serve.

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Notes

VARIATIONS

Here are some ideas for how to vary the flavors and vegetables in your filling:

• Cajun-inspired pot pies: Use half Andouille sausage and half chicken for the meat. Include green bell pepper in with your onions and celery. Add a healthy dose of Tony Chachere’s to your sauce either in addition to or in place of the poultry seasoning. Use mixed bell peppers either in addition to or in place of the mixed vegetables I used
• Mexican-inspired pot pies: Use half chorizo and half chicken for the meat. Include a minced jalapeno in with the onions and celery. Use chili powder and cumin in place of the poultry seasoning. Replace some of the stock/cream mixture with Herdez guacamole salsa

Other vegetables to consider adding:

• mushrooms
• cauliflower
• pearl onions
• lima beans
• zucchini
• cubed delicata or butternut squash
• peas

CHICKEN POT PIE Q & A

How long will these keep? Store fully baked and cooled chicken pot pie in the fridge, loosely covered, for up to 5 days. To reheat, I like to microwave them for 2-3 minutes and finish them in my toaster oven on convection 375F for about 15 additional minutes.

Does chicken pot pie freeze well? Yes. Freeze before or after baking. To bake, thaw overnight in the fridge, eggwash, and then bake. To reheat, thaw in the fridge overnight and then reheat in the microwave for a couple of minutes and then in a hot oven until heated through.

Is this pot pie gluten free? No, it’s not. You can make the filling gluten free by using cornstarch or another alternate, gluten-free starch for the roux. Use gluten-free pie crust for the “lids,” and you’ll be good to go.

Nutrition

Serving: 1gCalories: 387kcalCarbohydrates: 19.2gProtein: 24gFat: 24.3gSaturated Fat: 9.6gCholesterol: 147mgSodium: 859mgFiber: 3.2gSugar: 3.4g

Keyword chicken pot pie, individual chicken potpie, potpie, puff pastry chicken pot pie

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