A comforting classic made with tender chicken, garden vegetables, and a rich, creamy herb-seasoned filling, tucked beneath golden, flaky puff pastry with a buttery, perfectly baked bottom crust.
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The Best Individual Chicken Pot Pies with Puff Pastry
Make the best individual chicken pot pies with creamy chicken and vegetables, a buttery bottom crust, and golden, flaky puff pastry tops.
Yield: Approximately 6 individual pot pies (7 oz each)
Prep Time: 30–40 minutes
Cook Time: 45–55 minutes, including prebaking
Oven Temperature: 400°F
Ingredients
For the Crust
1 package refrigerated pie crust, for the bottoms
1 package puff pastry, thawed according to package directions, for the tops
1 egg, beaten, for egg wash
Fresh thyme & poppy seeds, for finishing
All-purpose flour, for rolling
For the Filling
Approximately 1 cup shredded rotisserie chicken (or more according to your preferences)
4 tablespoons butter
½ white onion, finely diced
2–3 cloves garlic, minced (if using)
⅓ cup all-purpose flour
2 cups chicken broth or plain water
½ cup heavy cream
Carrots, cubed
Frozen sweet corn
Frozen peas
Broccoli florets, chopped small
Dried thyme
Herbs de Provence
Dried oregano
Creole seasoning
Paprika
Garlic Powder
Kosher salt and freshly cracked black pepper, to taste
Instructions
Part One: Prepare the Bottom Crust
1. Preheat the oven. Set your oven to 400°F. Lightly grease six straight-sided ramekins with avocado oil cooking spray.
2. Prepare the dough. On a lightly floured surface, roll out the refrigerated pie crust. Cut circles large enough to cover the bottom and sides of each ramekin, leaving a slight overhang around the rim.
- For my 7 oz ramekins, I used a 9-inch plate to mark the dough and cut individual pieces.
3. Prebake the crust. Gently press the dough into each prepared ramekin, making sure it sits against the bottom and sides. Bake for 10–12 minutes. The dough may puff slightly during baking; this is normal. It may also shrink so if you want it to stretch beyond the sides, make sure to pinch it over the rim prior to baking.
4. Seal the crust. Lightly brush the inside of each crust with beaten egg and return to the oven for another 3–5 minutes. Set aside.
- This helps to maintain a firmer crust, instead of a soggy one, once the filling is added.
Part Two: Make the Filling
5. Sauté the aromatics. Melt 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook for approximately 4–5 minutes, until softened and translucent. Stir in the minced garlic and cook for another 30–60 seconds, until fragrant.
6. Make the creamy sauce. Sprinkle in ⅓ cup all-purpose flour, stirring continuously for 1–2 minutes. Gradually pour in 2 cups chicken broth (or plain water), stirring until smooth. Add ½ cup heavy cream and continue stirring until the sauce begins to thicken.
7. Season and add the vegetables. Stir in the thyme, paprika, garlic powder,Herbs de Provence (substitute for any other herb seasoning), oregano, Creole seasoning, salt, and black pepper. Add the cubed carrots, broccoli, sweet corn, and peas. Simmer gently until the carrots are tender and the vegetables are cooked through, adding a splash of broth if the sauce becomes too thick.
8. Add the chicken. Fold in the shredded rotisserie chicken and simmer briefly until heated through. Taste and adjust the seasoning before assembling the pot pies.
Part Three: Assemble & Bake
9. Fill the ramekins. Spoon the filling into each prebaked pie crust.
10. Add the puff pastry. Roll out the thawed puff pastry and cut circles slightly larger than the ramekin openings. Add 3 vent lines across each to help with the steam and thorough cooking. Place over the filling, gently pressing the edges against the bottom crust, or ramekin rim, to seal.
11. Finish and bake. Brush the puff pastry tops with egg wash and sprinkle with poppy seeds. Arrange the ramekins on a baking sheet and bake at 400°F for approximately 25–30 minutes, or until the pastry is puffed, golden brown, and the filling is bubbling.
12. Rest and serve. Remove from the oven and allow the pot pies to rest for 10–15 minutes before serving. The filling will thicken slightly as it cools.
Optional: Brush butter or spray Avocado oil across the top of each pie. Then, garnish with fresh thyme and poppy seeds.
A Few Notes
The secret is in the crust. Traditional pie dough on the bottom and puff pastry on top give these pot pies the best of both worlds: a sturdy, buttery base and a beautifully flaky, golden finish. Prebaking the bottom crust, followed by a light egg wash and 2nd bake, helps prevent sogginess.
Make it vegetarian. These pot pies can easily be made vegetarian by omitting the chicken and substituting vegetable broth. With the creamy sauce, vegetables, and aromatic herbs, very little is missed.
For leftovers. Refrigerate cooled pot pies in airtight containers for up to 3–4 days. Reheat in a 350°F oven until the centers reach 165°F and the pastry is crisp again.
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