This recipe was inspired by all the freezer meals of my childhood. But now that I am a Chef I had to take it to the next level. These Individual Chicken Pot Pie are so easy to make and layered with buttery flakey puff pastry, they will become a dinner you will crave over and over again!
DIY these Individual Chicken Pot Pie for an easy dinner without fail. I have slightly deconstructed the components, but that lends itself to the best final product you could hope for. By baking off the puff pastry crust, you a guaranteed NO soggy bottom and you get even more crisp flaky layers.
Creating perfect flaky layers!
The secret to getting perfectly flaky puff pastry layers is to cook them outside the pie filling. Puff pastry LIVES to be crisp, but lining the cooking vessel with it can cause shrinking, soggy, and sludgy pastry, and that is just a damn shame that puff pastry would end up that way. BUT, the remedy is simple, and you are going to love it!
After defrosting your pastry, open it up and select the round cutters needed to fit your serving dish or ramekin. My ramekin is fluted so I used 3 different cutter sizes to fill my dish with. Cut the pastry, lay it on a lined baking tray, spray it with some cooking spray, top with a piece of parchment and another baking tray.
You are going to bake your pastry off with this baking tray on top of it. This will ensure that the puff pastry "puffs" evenly, and gets super crisp! And don't throw away the scraps that are left from cutting out your circles.
There will inevitably be some leftover pot pie filling, so bake those scraps off too and use them to toss in the extra filling or make a wonky extra pot pie with. It might not be as pretty, but it will still taste GREAT!
Making the pot pie filling
The filling for this recipe really couldn't be easier to make. If I am making this purposefully and only making this, I use the meat of a rotisserie chicken. But this recipe is great for using leftover turkey at thanksgiving, or extra chicken you have leftover. It is a great way to ensure you don't waste anything, you can even throw just about any vegetables you like or need to use up in it.
The recipe starts with a good amount of fat. I use butter so that I can form a roux using flour later in the recipe, this will thicken the sauce and give you a rich filling. If you wanted to make this a Dairy-Free Chicken Pot Pie, you could use olive oil, and make a dairy-free pie crust, cut and bake the crust in the same way I bake the puff pastry.
But to continue with the filling, cook the veggies, also known as Mire a Poix, down in the bottom of the pot first. Then add the flour and cook the roux. Add the chicken stock, AND THE JUICES OF THE ROTISSERIE CHICKEN, and the cream to the pot and cook until the liquids have thickened.
I then add the shredded chicken and a bag of frozen veggies to the pot. YES, more veggies. I like to add a "fancy" bag as I call it, one that has corn and asparagus is my favorite, but even a bag of peas and carrots works too!
Cook until completely warmed through, simmering for about 5 minutes. And your pot pie filling is done. Taste and adjust the seasonings, I always need a little more salt, and it is time to assemble.
Assembling your Chicken Pot Pie
Once you have made your puff pastry discs and your filling the assembly is a breeze. I make the filling in the time it takes for the pastry to bake too, so when I turn the oven off I put the assembled pies in the warm oven till the family is ready to eat.
This can really be a meal that hits the table in 30-45 minutes from start to finish.
Layer the crisp pastry and the warm filling in a ramekin or bowl. I start with pastry on the bottom, filling, a pastry center, more filling, and top with a little puff pastry hat! Everything is cooked so you can eat it straight away, or set them in the oven to stay warm if you want to prepare them up to 30 minutes early.
Can these be frozen?
I would say for the tastiest results you don't want to freeze the assembled Individual Chicken Pot Pie. Instead, I would freeze the filling if you wanted to double the batch. Then when you want to make them again simply defrost the filling, warm it, and bake off some fresh pastry. Then you have dinner in just the time it takes for the pastry to bake.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!