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Individual chicken pot pie with puff pastry top, partially opened to reveal the pot pie, celery, chicken, carrots, and peas inside. In a white ramekin on top of a cream decorated plate with silver spoon behind. A second cream plate with more pies to the side. All on a white background. Overhead shot. Sugar with Spice Blog.

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.

Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients

The Pot Pies

  • 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

Egg Wash

  • 1 Egg
  • 1 tbsp Water

Instructions

  1. Preheat your oven to 400°F. Grease the inside of 6, 6-oz. ramekins. Set on a baking sheet.

  2. 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.)

  3. Whisk together 1 egg and 1 tbsp water to make your egg wash and set aside.

  4. 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.

  5. 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.

  6. Add the flour. Stir to incorporate and make a thick paste. Cook for about 1 more minute.

  7. Add in the broth, chicken, mushrooms, and peas. Stir and cook for about 5 more minutes.

  8. Add your cream, sherry, herbs, and seasonings. Cook for another 5 minutes. Set aside over low heat while you prepare the puff pastry.

  9. 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.

  10. Fill your ramekins with pot pie filling. Be sure not to over-fill!

  11. 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.

  12. 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.

Recipe Notes

* 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).