Savory Individual Chicken Pot Pies

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Homemade goodness with a savory flair, sure to warm their hearts and their bellies. With warm and tender chicken, and a crispy, flaky crust, this will sure be a welcome dinner for those cold winter nights.

Submitted by Tina Warren Lambert
Published on January 3, 2021
Prep Time:
30 mins
Cook Time:
1 hr 20 mins
Additional Time:
10 mins
Total Time:
2 hrs
Servings:
6
Yield:
6 pot pies
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Ingredients

Original recipe (1X) yields 6 servings

  • 7 tablespoons unsalted butter, divided

  • 5 medium leeks (white and pale green parts only), chopped

  • 1 medium onion, chopped

  • 3 stalks celery, chopped, divided

  • 2 cloves garlic, minced

  • 8 cups low-sodium chicken broth

  • 8 small Yukon Gold potatoes, chopped

  • 2 large bay leaves

  • ¼ teaspoon ground white pepper

  • 1 pinch salt, or to taste

  • 1 pinch dried thyme, or to taste

  • 1 pinch dried sage, or to taste

  • 1 pinch dried rosemary, or to taste

  • ¾ cup heavy cream

  • 4 medium carrots, sliced

  • ½ cup frozen peas

  • 4 cups diced cooked chicken breast

  • 1 large egg, beaten

  • 1 tablespoon water

  • 1 (17.5 ounce) package frozen puff pastry, thawed

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.

  2. Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.

  3. Remove bay leaves. Use an immersion blender to emulsify the liquid.

  4. Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.

  5. Mix egg and water together and set aside for egg wash.

  6. Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.

  7. Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.

  8. Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.

Cook's Note:

Add flour or cornstarch, a teaspoon at a time, to the simmering mixture if too liquidy.

Nutrition Facts (per serving)

1065 Calories
65g Fat
80g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 1065
% Daily Value *
Total Fat 65g 83%
Saturated Fat 26g 131%
Cholesterol 183mg 61%
Sodium 544mg 24%
Total Carbohydrate 80g 29%
Dietary Fiber 7g 25%
Total Sugars 8g
Protein 43g 86%
Vitamin C 16mg 18%
Calcium 131mg 10%
Iron 5mg 30%
Potassium 624mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.