Individual Puff Pastry Chicken Pot Pies
Want to have something delicious coming in from the cold, try these scrumptious Individual Puff Pastry Chicken Pots Pies. Fluffy crispy pastry atop a yummy creamy veggie and chicken filling.
All the flavors of winter veggies that are found in any grocery store along with readily available spices will not have you fretting over ingredients.
Easy to make, especially with puff pastry. Put your feet up while it bakes in the oven.

Individual Puff Pastry Chicken Pot Pies
Good old fashioned chicken pot pie with easy puff pastry.
Ingredients
- I Tbsp. olive oil
- 1.5 lbs. chicken breast, cubed
- Salt and Pepper to taste
- 1/2 cup butter
- 2 tsp. garlic paste, or two cloves of garlic
- 1 small sweet onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 1/2 cups potatoes, diced
- 1 tsp. dried thyme
- 2 tsp. parsley paste or 1 Tbsp. fresh parsley chopped
- 900 ml. sodium-reduced chicken stock
- 3/4 cup flour
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
- 2 sheets frozen puff pastry
- 1 egg yolk
- 1 tsp. water
Instructions
- In a medium fry pan saute the chicken until cooked through in olive oil. Salt and pepper while cooking. Remove from pan and set aside.
- In the same pan, melt the butter and saute the onion, carrots, celery, potato, garlic, thyme, parsley, and season with salt and pepper. Continue cooking and stirring until veggies are soft.
- Pour in 1 cup chicken broth and stir. Add the flour and continue stirring until the mixture thickens. Cook for 1 min. Pour in the remaining broth while stirring and bring the mixture to a boil.
- Return the chicken to the pan and add the corn and peas. Bring the mixture up to a simmer and continue to cook for 15 min.
- Preheat oven to 375F. Pour the mixture into four medium-sized ramekins. Roll out the puff pastry dividing one sheet for two pies, top the bowls, and trim.
- Mix the egg with the water and brush the tops of the pies. Cut vents with a sharp knife.
- Place bowls on a baking sheet and bake in the oven until the top is golden brown and the filling is bubbling, about 25-30 min.
- Take out of the oven and let cool as the inside will be very hot.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 968Total Fat: 44gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 259mgSodium: 934mgCarbohydrates: 74gFiber: 8gSugar: 14gProtein: 69g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Recipe adapted from Blog is the New Black
Try this delicious dish today, ENJOY!!!
Comments & Reviews
Kayle (The Cooking Actress) says
omgosh SOOO FLAKY! My stomach is growlinggg
Noshing with the Nolands says
Thanks so much Kayle!!
Marjory @ Dinner-Mom says
Wow! These are beautiful. My hubby thanks you!!!
Noshing with the Nolands says
Thank you so much!!
The Ninja Baker says
Puff pastry is a brilliant invention…And when well used it makes for oh-so fancy and scrumptious savory (and sweet) delights….Like your chicken pot pie. Hope you and yours are keeping warm Tara =)
Noshing with the Nolands says
Thanks so much for coming over Kim!! It is cold here again, so I need some good ‘ol soul warming foods!
Tiffany @ Triple Creme Decadence says
Looks delicious! I love digging in the pastry crust and into creamy, decadent filling. Thanks for sharing! 🙂
Sharon Markey says
Want to make these, but I have no ramekins…..what other size baking dish and/or dishes would I be able to use? 8″ square? 9×13? Help, these look amazing. Thank you.
Noshing with the Nolands says
You don’t have to make individual ones, make it in a larger baking dish, I would say a 8×8″ would work well or a round casserole dish.