Leftover Individual Chicken Pot Pies
Easy individual chicken pot pies with a golden puffed crust are the perfect way to dress up leftover chicken and make for cozy and adorable savory pies for the whole family.
I make a crispy roast chicken at least once a month. And to be honest, sometimes reheated chicken breast can get really boring on day three.
So I often find myself asking ‘what I can make with leftover chicken that will dress it up just a bit more than usual?’
I often go for this chicken salad with apples and walnuts because it’s perfect for all seasons.
But what about something warm and toasty? Leftover Chicken Pot Pies is your answer!
Jump to RecipeTL;DR
- Preheat oven to 400°F
- Grease inside and outside of 6 oven-safe 6-oz. ramekins
- Mix egg wash. Set aside.
- Defrost puff pastry according to box instructions.
- Chop chicken, carrots, celery, onion, and mushrooms into bite-sized pieces, set aside.
- Mince garlic and fresh herbs. Set aside.
- In a soup pot, combine butter, onions, carrots, celery and garlic. Heat for about 7 minutes.
- Add in flour. Cook 1 minute.
- Add chicken, remaining veggies, and broth. Cook 5 minutes.
- Add cream, sherry, herbs, and seasonings. Cook 5 more minutes. Set aside.
- Prepare puff pastry rounds, cut to 1-inch larger than your ramekins.
- Brush the outside edges of each ramekin with egg wash.
- Scoop chicken pot pie filling into ramekin. Do not overfill!
- Place puff pastry rounds over top. Seal against the egg washed sides of the ramekin. Crimp for extra sealing.
- Brush pastry tops with more egg wash. Cut air vents.
- Bake for 25 minutes.
- Cool for 10 minutes then enjoy!
Why individual over just a giant one? First, individual pot pies are much easier to customize.
You only have to make enough to use up the leftovers. And if you have someone who hates mushrooms? Just leave them out of their pot pie! And of course, who doesn’t love an adorable individual mini pot pie all to themselves!
How to make Individual Chicken Pot Pies
That looks like a massive list above. But this recipe is actually surprisingly easy and perfect for beginners. Don’t be scared off by the steps. It should take you no more than an hour and half to make these little guys. And they’re so worth it!
Chicken
“Leftover” is in the title. So obviously I tend to use leftover chicken breasts from my crispy orange and sage roast chicken recipe. (Though you can use leg and thigh meat too!)
But if you came here specifically for this recipe and want to use freshly cook chicken, go for it! This recipe will taste just as good. (I’d recommend a thyme and lemon seasoning.)
If you are using leftover chicken, just remember whatever seasonings you used on your chicken will be incorporated into these pot pies. The flavor of this recipe is fairly strong though, so don’t worry too much about flavors matching.
Veggies
Here’s where you can get creative. Classic pot pie veggies are carrots, celery, peas, and onions. But you can add in whatever you like. Or whatever is getting a little old in your fridge.
I love adding in mushrooms. Not just because I love mushrooms. But also because they add an earthy, rustic flavor to the recipe. And if you’re going to eat pot pies, they might as well be rustic.
Fresh or frozen whole shallots make a nice touch. You could also add in some cubed zucchini.
Liquids
Broth. I prefer chicken bullion cubes. They add a nice savory flavor. But you can really use any broth you have on hand. Chicken broth is in keeping with the situation. You could also use mushroom or veggie broth. I don’t think fish or beef broth will go very well.
Cream. Cream is an absolute must in the recipe. Can you imagine chicken pot pie without that rich creamy sauce! Don’t even bother.
Sherry. Sherry is optional, though I never make this recipe without it. It just adds such a rich layer of flavor. You really notice the difference when it’s added. And it pairs so well with chicken. Keep to a dry sherry, don’t go sweet! You don’t need an expensive bottle. Most grocery stores sell cooking sherry that works particularly well.
Why add the flour? You need to add the flour and butter at the start to create a roux. This means your filling will be rich and thick. Otherwise you just end up with a thin runny broth that has none of that decadent chicken pot pie feeling. If you’re keeping gluten-free, rice flour works particularly well as a substitute for white or wheat.
Puff Pastry
Puff pastry isn’t totally necessary for this recipe, though it does make adorable pies.
When I don’t have any on hand, I use my favorite flaky all-butter pie crust recipe. (Without the cardamom and nutmeg spices!) But it doesn’t puff up quite as pretty for pictures…
If you are using puff pastry, follow the instructions on the box for defrosting and handling.
When cutting your rounds, make sure you leave enough of a rim to fold over the sides of your ramekins and seal the soup in. About 1 inch extra should be enough. Use a ramekin as a guide for sizing while you cut.
(The cuts also don’t have to be perfect circles because they puff up and distort anyway. So don’t worry too much about that! It’s a benefit of using puff pastry over regular pie crust here.)
Just always remember to cut vents in your tops, not matter what crust you use. Otherwise the filling will explode everywhere. And while scooping chicken pot pie innards out of your oven might make a unique party ice breaker, it’s not very fun to eat.
Egg Wash
Technically egg wash is optional. You don’t absolutely need it.
Do you want it? Yes.
First, it makes a great sealant for your pastry tops. Egg wash is a bit sticky. Smear it on your ramekins and the pastry crust will seal over the rim of your dishes perfectly and keep your pie from spilling over or the crust from detaching.
Second, it makes the tops of your crusts look toasty and brown. (A great presentation tip anything baked from a sweet persimmon and ginger galette to these savory pies!)
How to Customize Individual Mini Chicken Pot Pies
Customizing is easy! Just know in advance what you want to do.
Anything that needs to be removed from one person’s serving can be added to everyone else’s at the end. (Before baking.)
Remember you’re putting it in the oven after your mix up the soup. So the added veggies or flavors will still be cooked!
An example…let’s say someone doesn’t like mushrooms.
- Mix together your whole soup so it’s ready to go.
- Pour one serving into a ramekin. Cover with the crust and set on your baking sheet.
- Then add the mushrooms to the main soup pot before filling the other ramekins.
- Just remember which ramekin is the altered one! (You can mark the crust with a little knife work or make the vents a different shape from the others.)
Want to use turkey instead of chicken? Easy! It’s a 1:1 ratio. (Roughly 2 cups of meat.)
It’s that easy!
What to serve with Leftover Individual Chicken Pot Pies?
I usually serve my chicken pot pies with a side salad to add some fresh veggies into the picture… This hearty winter pear and kale salad with cranberry balsamic dressing is a good match!
But you could also serve them some classic roast veggies. A great option because they can be made in the same oven!
What pairs with Leftover Individual Chicken Pot Pies?
A big, bold, full-bodied white wine is the perfect pairing. Try an oaked California Chardonnay or a creamy Viognier.
A slightly lighter option is a tingly Chablis. Made from the same grape as chardonnay but unoaked, Chablis has a bit more minerality which helps it cut through creamy sauces…like the one in your pot pie!
Easy individual chicken pot pies with a golden puffed crust are the perfect way to dress up leftover chicken and make for cozy and adorable savory pies for the whole family.
- 2 frozen Puff Pastry Sheets or 2 all-butter pie crusts
- 1/2 a cooked Chicken ideally 2 breasts
- 2 Celery Stalks
- 2 whole Carrots
- 1 cup frozen Peas
- 4 Mushrooms diced
- 1 small Onion diced
- 4 cups Chicken Broth
- 1/2 cup Butter 1 stick
- 1/2 cup Flour
- 1/3 cup Heavy Cream
- 3 tbsp Sherry
- 2 cloves Garlic minced
- 1 tbsp fresh Parsley minced
- 1 tbsp fresh Thyme stems removed
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp ground Sage
- 1/4 tsp dried Tarragon
- 1 Egg
- 1 tbsp Water
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Preheat your oven to 400°F. Grease the inside of 6, 6-oz. ramekins. Set on a baking sheet.
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Take your puff pastry out of the freezer and let defrost on your counter while you cook. (Alternatively, follow the instructions for defrosting on the box of your pastry! Some have shorter defrost times.)
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Whisk together 1 egg and 1 tbsp water to make your egg wash and set aside.
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Prepare your filling ingredients. Chop your chicken into roughly 1/4 inch cubes. Slice your celery into 1/4 inch pieces. Cut your carrot into 1/4 inch cubes. Mince your garlic and fresh herbs.
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Add butter to a large soup pot over medium heat. Add in your onion, celery, carrots, and garlic. Cook for about 6 to 7 minutes, until the butter is melted and the veggies are tender.
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Add the flour. Stir to incorporate and make a thick paste. Cook for about 1 more minute.
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Add in the broth, chicken, mushrooms, and peas. Stir and cook for about 5 more minutes.
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Add your cream, sherry, herbs, and seasonings. Cook for another 5 minutes. Set aside over low heat while you prepare the puff pastry.
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Roll out your puff pastry to 1/4 inch thick. Using your ramekin, cut a circle that is about 1 inch larger than the circumference of your bowl. You'll need this overhang to seal your puff pastry onto your ramekin.
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Fill your ramekins with pot pie filling. Be sure not to over-fill!
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Brush egg wash around the outside edges of your ramekins. Place puff pastry rounds on top of each ramekin. Seal the overhang to the sides of your ramekins where you brushed egg wash. Brush a light layer of egg wash over the tops and sides of the pastries. Using a knife, cut a small design in the top of each pastry to vent the steam.
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Place in the oven for 25 minutes or until the pastry is puffed and golden brown. Serve immediately.
Or cover with plastic wrap and store in the fridge for 5-7 days. To reheat, place in a hot oven for 20 minutes.
* To Customize:
- Mix your soup together without the offending ingredient.
- Pour into a ramekin and cover with a crust and score with a unique design. Set on the baking sheet.
- Add the ingredient into the rest of the main soup.
- Pour into everyone else’s ramekins.
- Bake to allow the crusts to rise and the final ingredient to cook.
** Turkey and Chicken is a 1:1 ration substitution. (Roughly 2 cups of meat needed).
I’ve made these individual chicken pot pies twice in the last month and I’m going to make them again today. I didn’t add tarragon because I’m not fond of it. Likewise with mushrooms. I make my own pastry. I don’t know what it is, maybe it’s the addition of Sherry, but these are the best pot pie’s I’ve ever had. This is my first time ever writing a review on any site, but I’m doing it today because these are sooooo good. I make them, eat a couple and freeze the rest for a later date.
This is the best chicken pot pie I have ever eaten. I do not like tarragon so omitted that. I’ve made this chicken pie a few times. I don’t know what makes it so good, but I’m thinking the sherry adds to the delicious flavour. Thank you for this recipe.