Individual Chicken Pot Pie Recipe
Indulge in the ultimate comfort food with our irresistible recipe for individual chicken pot pies with puff pastry. From the first bite to the last, experience a combination of flavors as the tender chicken, vegetables, and creamy sauce meld together under a buttery, flaky crust. Get ready to satisfy those cravings.
Traditionally, chicken pot pie is made by cooking a whole chicken in a pot of boiling water with many ingredients, then shredding the chicken and using the stock in the soup. Which, by the way, is delicious! My grandma used to make it like that, but it took her much longer than I want to spend on a dinner soup. So, this is a simple and easy chicken pot pie recipe.
Why make this pot pie
- First and foremost, it’s all about the flavors. The combination of tender chicken, earthy vegetables, and fragrant herbs creates a symphony of taste that will make your taste buds sing.
- Additionally, the attention to detail in the recipe is what truly sets it apart. Every step has been carefully crafted to bring out the best in each ingredient. Whether it’s the slow-cooked chicken that becomes melt-in-your-mouth tender or the perfectly sautéed vegetables that retain their vibrant colors and crunch, no element of this dish is overlooked.
- Furthermore, the puff pastry crust takes this pot pie to another level. Its light and flaky texture provides a delightful contrast to the rich filling, creating a satisfying mouthfeel. The golden-brown crust seals in the flavors, ensuring each bite is a lovely combination of textures.
- Lastly, this recipe is versatile and adaptable to individual preferences. While the classic combination of chicken and vegetables is a tried-and-true favorite, you can easily customize it to suit your taste.
Ingredients and substitutes
- Let’s start with the key ingredients. Of course, the star of the show is the chicken. You can use boneless, skinless chicken breasts for a leaner option or opt for bone-in chicken thighs for a richer flavor. If you’re a vegetarian or want to switch things up, you can substitute the chicken with tofu or a medley of roasted vegetables.
- Next up, the vegetables. While the recipe suggests a combination of carrots, celery, peas, and onions, feel free to experiment with your favorites. Some popular additions include mushrooms for an earthy twist, celery for added crunch, or even sweet potatoes for a slightly sweeter flavor. Don’t be afraid to mix and match to create a pot pie that suits your taste buds perfectly.
- Now, let’s talk about the creamy filling. The recipe calls for a combination of chicken broth and heavy cream with flour, which creates a luscious and velvety texture. However, if you’re looking for a lighter option, you can substitute the heavy cream with whole milk or even a dairy-free alternative like almond or coconut milk. Remember that the consistency may vary slightly, but the result will still be delicious.
- Lastly, let’s remember the crust. The traditional pot pie crust is made with butter and flour, resulting in a flaky and golden pastry. But if you’re short on time or prefer a gluten-free option, you can use pre-made pie crusts or puff pastry. Just be sure to adjust the baking time and temperature accordingly.
- Secret ingredients – Parmesan is not usually used in a chicken pot pie soup, but that little nutty flavor from this cheese adds a big punch of flavor.
Step-by-step: Chicken pot pie with puff pastry
Chicken pot pie soup
- Preheat the oven at 400°F/ 200°C/ Gas Mark 6
- In a heavy-bottom soup pot or stockpot over medium heat, add the oil and saute the onions, celery, and carrots for 2 minutes.
- Add the garlic and thyme—season with salt and black pepper. Add the chicken and saute until no longer pink.
Pro tip – Take your time and saute the chicken. The caramelization will add a wonderful flavor. - Next, add flour and stir constantly for two minutes on medium-low. Add the stock and stir until the flour is absorbed and the mixture thickens.
Pro tip – It is essential to cook the flour for a few minutes to cook the raw taste of the soup.
- Then, add the peas, parsley, parmesan, and nutmeg. Add the milk, then simmer for 8 to 10 minutes on medium-low until the chicken is tender.
- Finally, add the butter and combine well. Check and adjust seasoning and consistency.
Pro tip – Ready-to-use carton broth or stocks have extra salt added to them. So, taste first, then adjust the seasoning. - Turn the heat off and keep warm.
Pro tip – This chicken pot pie filling can be prepared up to 2 days ahead. You can reheat it before assembling it.
Top with puff pastry
- Cut puff pastry sheets into discs the same size as your soup bowls/ramekins.
Pro tip – Chilled puff pastry is easy to work with. It cuts easily and puffs perfectly when chilled. - Fill each ramekin with the chicken soup an inch below the rim. Place the bowls on a baking sheet lined with parchment paper for easy clean-up.
Pro tip – You can place the ramekins in the fridge for up to 2 days before baking. - Top each ramekin with a puff pastry disc and brush with egg wash. Bake for about 20 to 25 minutes or until the puff pastry crust is golden and crispy.
Pro tip – Egg wash is a beaten egg with 2 tbsp of water. - Cool on a wire rack for at least 10 minutes before you serve because these are very hot and bubbling inside.
Frequently asked questions
How long will this chicken pot pie recipe keep?
The creamy soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for best results.
Can I use cream instead of milk for this pie?
Absolutely. The starch added to the soup makes this a rich and creamy chicken pot pie, so milk works just as well. But if you prefer, add 1/2 cup of cream instead of the milk.
Can I make the filling ahead of time?
Absolutely! One of the great things about chicken pot pie is its versatility. You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to assemble your pot pies, reheat the filling and proceed with the recipe. This is a fantastic option for those busy weekdays when you want a comforting meal without a lot of fuss.
Can I use store-bought pie crust instead of puff pastry?
Absolutely! While puff pastry adds a flaky, buttery layer to your pot pies, store-bought pie crust can be a convenient alternative. Roll out the pie crust, cut out individual rounds to fit your ramekins, and proceed with the recipe as directed. The result will still be a deliciously comforting meal with a golden and crispy crust.
Can I use other vegetables in the filling?
Certainly! While the classic combination of carrots, peas, and potatoes is traditional and tasty, you can experiment with other vegetables to suit your taste. For a unique twist, consider adding mushrooms, green beans, corn, or even sweet potatoes. Just ensure you chop the vegetables into bite-sized pieces and adjust the cooking time if needed.
How do you thicken a pot pie recipe? And can I make it gluten-free?
The flour in the recipes is what thickens the soup. Ideally, one tbsp of flour for every cup of stock, milk, or liquid in the soup is a good guide for thickening. You can replace the all-purpose flour in the recipe with gluten-free flour and use a gluten-free pastry instead of a classic puff pastry.
Chicken Pot Pie with Puff Pastry
When it comes to chicken pot pie, you can't beat a classic. This recipe features tender chicken and veggies topped in a creamy white-sauce-based broth and topped with buttery puff pastry, then baked until golden and delicious.
Video
Ingredients
- 1 lb (450 g) Chicken breast
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 small Onion finely chopped
- 1 tsp Garlic finely minced
- ½ cup Celery finely diced
- ½ cup Carrots finely diced
- 1 tbsp Thyme leaves fresh or 1/2 tsp dried
- ½ cup Parsley finely chopped
- 1 cup (250 ml) Chicken stock
- ½ cup Green peas fresh or frozen
- ¼ cup (25 g) Parmesan cheese
- ¼ tsp Nutmeg fresh grated
- 3 tbsp (25 g) All purpose flour
- 1 cup (250 ml) Milk
- 1½ tsp Salt
- 1 tsp Pepper
Plus
- 1 sheet Puff pastry 1 sheet- kept chilled
- ½ cup (120 ml) Egg wash 1 egg + 2 tbsp water
Method
Chicken pot pie soup
- Preheat the oven at 400°F/ 200°C/ Gas Mark 6
- In a heavy-bottom soup pot or stockpot, over medium heat, add the oil and saute the onions, celery, and carrots for 2 minutes.1 lb Chicken breast, 2 tbsp Olive oil, 1 small Onion , ½ cup Celery, ½ cup Carrots
- Add the garlic and thyme—season with salt and pepper. Add the chicken and saute until no longer pink.Pro tip – Take your time and saute the chicken. The caramelization will add a wonderful flavor.1 tsp Garlic, 1 tbsp Thyme leaves, 1½ tsp Salt, 1 tsp Pepper
- Next, add flour and stir constantly for two minutes on medium-low. Add the stock and stir until the flour is absorbed and the sauce thickens.Pro tip – It is essential to cook the flour for a few minutes to cook the raw taste of the soup.3 tbsp All purpose flour, 1 cup Chicken stock
- Then, add the peas, parsley, parmesan, and nutmeg. Add the milk, then simmer for 8 to 10 minutes on medium-low until the chicken is tender.½ cup Parsley , ½ cup Green peas, ¼ cup Parmesan cheese, ¼ tsp Nutmeg, 1 cup Milk
- Finally, add the butter and combine well. Check and adjust seasoning and consistency. Pro tip – Ready-to-use carton broth or stocks have extra salt added to them. So, taste first, then adjust the seasoning.2 tbsp Butter
- Turn the heat off and keep warm.Pro tip – This soup can be prepared up to 2 days ahead. You can reheat it before assembling it.
Top with puff pastry
- Cut puff pastry discs the same size as your soup bowls/ramekins. Pro tip – Chilled puff pastry is easy to work with. It cuts easily and puffs perfectly when chilled.1 sheet Puff pastry
- Fill each ramekin with the chicken soup an inch below the rim. Place the bowls on a baking tray lined with parchment paper for easy clean-up. Pro tip – You can place the ramekins in the fridge for up to 2 days before baking.
- Top each ramekin with a puff pastry disc and brush with egg wash. Bake for about 20 to 25 minutes or until the top is golden and crispy.Pro tip – Egg wash is a beaten egg with 2 tbsp of water.1/2 cup Egg wash
- Cool on a wire rack for at least 10 minutes before you serve because these are very hot and bubbling inside.
Notes
- Chicken breast cooks quicker than thighs so if you use chicken breast cook it less long or it will get chewy.
- If possible make your own homemade stock. This makes a huge difference to homemade soups.
- If you use ready-to-use store-bought stock make sure to under season your soup as commercial stocks have tons of salt added to it.
- You don’t always need butter or cream for every soup. The flour in a chicken pot pie creates a thick rue and white sauce-based soup. Plus the chicken itself is packed with flavor. This means you can eat them more often if you make them a tad healthier. For me, it means I can have dessert too.
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup like I have added just a tbsp of butter in this.
- Milk is a great alternative to full-fat cream. Having said that, often milk can split when added to soups. So add them warm and do not boil the soup once you add the milk. Boiling causes the protein in the milk to separate. The flour in this soup prevents the milk from splitting.
- Keep the puff pastry in the fridge at all times. It is always easier to work with pastry when it is in its chilled state.
- Also, puff pastry when baked from chilled will bake wonderfully into a flaky pastry.
Equipment you will need
Nutrition
Tried this recipe?
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Hi Veena,
I’m sorry if you have put this information somewhere but I couldn’t find and I’m curious as to what size ramekins you are using.
Thank you for all your wonderful recipes!
Sincerely,
Noreen
Hey Noreen, I suggest 6 to 8 oz ramekins per person. I used my 8 oz ramekins but filled only about 6 oz cause I didn’t want them too full.
Love this chicken pot pie recipe. I made it as individual portions like you for lunch today and everyone wanted a second portion. Next time I have to make extra!
Thank you for the lovely feedback, Jacqueline.
We love making these at home too, usually just add whatever veggies that I have. I love using store-bought puff pastry for the crust top too, so convenient. 🙂
The perfect comforting meal to have. I love the idea of just portioning out the pot pies into the ramekins!
Genius! Who doesn’t love puff pastry!? And I love chicken pot pie. So excited to try this yummy recipe!
My husband koooves chicken pot pie so this one was a winner! I’m going to pass it along to my mom, too!
Thank you, Liz. Happy you enjoyed this one.
I make chicken pies often, but I’ve learnt a lot from this post! Lovely recipe, and amazing tips! Will definitely be making this chicken pie again!
Thank you, Leva, for the lovely feedback.
This is absolutely perfect for these chill and breeze days. I make this with various protein and vegetable.. also with short bread topping is wonderful. I should try yours soon! it’s looking so goooooddd !
Thanks, Citra. Yes, this is perfect for weather we have now.
The perfect comfort food that everyone enjoys. This is a cracker of recipe. Thanks so much Veena.
Absolutely, Megan. Everyone loves a good Chicken pot pie.