Chicken Pot Pies

Want to have something delicious coming in from the cold, try these scrumptious 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

Tara Noland

Good old fashioned chicken pot pie with easy puff pastry.

5 from 2 votes

Print Recipe Save Recipe Saved! Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dinner

Cuisine North American

Servings 4 Servings

Calories 968 kcal

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

Serving: 1Calories: 968kcalCarbohydrates: 74gProtein: 69gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 22gTrans Fat: 1gCholesterol: 259mgSodium: 934mgFiber: 8gSugar: 14g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!