Chicken Pot Pie

Think of the individual chicken pot pie as a personal, comforting masterpiece. All the rich, creamy, and hearty goodness of the classic dish is packaged just for you. Instead of a single, large pie to share, each one is a perfect, self-contained portion, baked in a oven safe ramekin. This means every pie gets its own buttery, golden-brown crust—no more fighting over the corner piece. You get to enjoy the full experience, from the first satisfying crack of the flaky top to the last spoonful of savory filling, all without having to share.

This personal-sized version isn't just convenient; it adds a touch of elegance to a rustic dish. It's a fantastic option for a dinner party, allowing each guest to have their own perfectly presented pie. It also makes for an excellent make-ahead meal. You can assemble them in advance, store them in the fridge or freezer, and then simply pop them in the oven whenever you're craving a warm, delicious meal. The individual chicken pot pie is the ultimate expression of comfort, tailored specifically for one.

What makes chicken pot pie so timeless is its adaptability. You can alternatively, use up leftover roast chicken, turning what could be a mundane meal into a delicious new creation. The vegetables can also be customized to your liking, maybe adding some pearl onions or mushrooms for a deeper flavor. Whether baked in a single large pie dish to share or individual ramekins for a personal treat, the process of making and eating a chicken pot pie is a comforting ritual. It’s more than just a meal; it’s a celebration of simple, wholesome ingredients coming together to create something truly special.

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Chicken Pot Pie

Makes about 4 individual 12 ounce ramekins

For the pastry:

• 1 package frozen puff pastry, defrosted

For the chicken pot pie filling:

• 1 tablespoon olive oil

• 1 medium yellow onion, small diced

• 2 medium carrot, small diced

• 4 celery sticks, cut into ¼” thick pieces

• 3 garlic cloves, minced

• ½ teaspoon kosher salt

• 1/2 teaspoon black pepper

• 2 teaspoon fresh or dried thyme

• 1 teaspoon dried rosemary

• 4 tablespoons unsalted butter

• 1/2 cup all-purpose flour

• 16 oz chicken broth

• 1/2 cup whole milk

• 1/2 cup parmesan, freshly grated

• 2 large chicken breasts, cooked and shredded

• 2/3 cup frozen peas

For assmebly:

• Egg wash: 1 egg + 2 tablespoon heavy cream

Method

Make the Filling

1. Heat olive oil in a large pot over medium heat. Add the onions and cook for about 10 minutes until they are soft and translucent.

2. Stir in the carrots and celery. Cook for 2 minutes.

3. Stir in the garlic, herbs, salt, pepper.

4. Add in the butter, and let it melt.

5. Sprinkle in the flour and stir well.

6. Pour in the chicken stock a little at a time until combined in the soup. The mixture will become like a thick soup.

7. Pour in the whole milk, then stir in the parmesan.

8. Once the cheese has melted, add the cooked chicken breast and frozen peas.

9. Remove the pot from the heat and ladle the soup into your individual ramekins about 3/4 full.

Assemble the Pot Pies

1. Roll out your defrosted puff pastry. Cut your puff pastry into squares big enough to cover the top of your ramekin.

2. Place the puff pastry squares on top of each pot pie. Gently pinch the edges to seal.

3. Egg wash the tops of the puff pastry.

4. Bake at 350F for about 40-50 minutes or until puff pastry is golden brown.

5. Serve warm!