Individual Chicken Pot Pies

These Individual Chicken Pot Pies, with tender chicken & veggies and flaky puff pastry crust, are guaranteed to become a family favorite!

Course Main Course

Cuisine American

Keyword individual chicken pot pie, individual chicken pot pie recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 882kcal

Start by drizzling olive oil in a large skillet and sauté the onions over medium heat for approximately 5 minutes.
1/2 tablespoon olive oil, 1/2 onion
Once the onions begin to look translucent, stir in the garlic and cook for an additional minute. Season with salt, pepper and thyme, then add the flour and mix well.
1/2 tablespoon minced garlic, 1/2 teaspoon thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup flour
Add the broth and milk and bring to a simmer. Next stir in the frozen vegetables and precooked chicken. Continue to simmer until the sauce thickens, stirring frequently.
1 cup chicken broth, 1 cup milk, 2 cups chicken, 2 cups frozen vegetables
Remove from heat and let the chicken filling cool for about 10 minutes.

Place ramekins on a baking sheet, then add the chicken mixture.
Unfold the puff pastry onto a flat, lightly floured surface, like a cutting board. Using a round cookie cutter, cut out circles that are about ½ inch larger in diameter than the ramekins.
1 box puff pastry
Brush the rim of the ramekins with egg wash to help keep the dough in place while baking. Then top each one with a dough circle and pinch around the edges to hold it in place.
1 egg
Brush the egg wash over the top of the puff pastry crust, then use a sharp knife to make a small slit in the center.
Bake at 400° for 20 minutes, until the chicken and vegetables are bubbly and the crust is golden brown. Let cool for a few minutes before serving.

I regularly use rotisserie chicken for this recipe. It's a great shortcut if you're looking to save some time!
This recipe makes 8 servings if made in 6 ounce ramekins. If using larger ramekins, plan for about 6 servings.