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Individual Chicken Pot Pies Recipe

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3.8 from 85 reviews

  • Author: admin
  • Total Time: 1 hour 15 minutes
  • Yield: 6 individual servings 1x

Description

This Individual Chicken Pot Pies recipe combines tender rotisserie chicken with a medley of mixed vegetables simmered in a creamy mushroom sauce, all topped with golden, flaky puff pastry. Perfectly portioned for six, these comforting pot pies are baked to a crispy finish, making a hearty and satisfying meal ideal for family dinners or meal prepping.

Ingredients

Scale

Filling Ingredients

  • 1 small rotisserie chicken, skin and bones removed, chopped (550 grams cleaned chicken)
  • 24 oz frozen mixed vegetables (680 grams)
  • 2 1/2 cups Swanson Chicken Cooking Stock, Unsalted (20 fl oz)
  • 2 cans (10.5 oz each) Campbell’s Healthy Choice Cream of Mushroom Soup
  • 1 medium sweet onion, chopped (250 grams)
  • 2 ribs celery, chopped (70 grams)
  • 5 cloves garlic, minced (20 grams)
  • 2 tsp fresh thyme leaves, roughly chopped
  • 1 tsp ground mustard
  • 1 tsp sea salt (or to taste)
  • 1/2 tsp chili powder
  • 1/4 tsp black pepper

Sauce Base Ingredients

  • 2 tbsp unsalted butter
  • 2 tbsp all purpose flour (16 grams)

Pastry & Topping

  • Puff pastry sheets (amount needed to cover 6 individual dishes)
  • 1 egg (for egg wash)
  • 1 tbsp water (for egg wash)

Instructions

  1. Prepare for Baking: Preheat your oven to 400°F (204°C). Arrange six individual oven-safe baking or meal prep dishes on a baking sheet, ready to hold your pot pie filling and withstand high baking temperatures.
  2. Create the Base Sauce: In a medium pot over medium-high heat, melt the unsalted butter. Once hot, add the chopped onion, celery, minced garlic, and fresh thyme leaves. Cook, stirring frequently, for about 5 minutes until the vegetables are tender. Then sprinkle the all-purpose flour over the vegetables and stir well to coat evenly, ensuring there are no dry flour patches. This step creates a roux that will thicken your sauce.
  3. Develop the Filling: Slowly add the unsalted chicken stock and both cans of cream of mushroom soup to the pot, whisking continuously to prevent lumps. Bring this mixture to a boil for 1 to 2 minutes, which activates the thickening properties of the roux and soup. Remove from heat and let it cool slightly.
  4. Prepare the Pastry Tops: Unroll thawed puff pastry on a lightly floured surface. Trim the pastry into squares that will fit the openings of your baking dishes. If needed, join smaller pieces by moistening edges and pressing firmly together. Use your fingers to create decorative crimped edges on each square, then cut an ‘X’ in the center of each pastry square to allow steam to escape while baking.
  5. Apply Egg Wash: In a small bowl, whisk together one egg with one tablespoon of water. Brush this egg wash generously over the top and edges of each pastry square to ensure a golden-brown finish when baked. If you plan to freeze the pot pies instead of baking immediately, skip this step to avoid compromising the pastry texture.
  6. Assemble the Pot Pies: Combine the frozen mixed vegetables and chopped rotisserie chicken into the slightly cooled mushroom sauce, stirring well to distribute ingredients evenly. Divide the filling evenly among the six prepared baking dishes, aiming for about 2 cups per dish.
  7. Top with Pastry: Carefully place each prepared puff pastry square over the filling in the dishes. Press the corners gently down if they hang over the edges, but avoid pressing the pastry into the filling itself to maintain a crisp crust.
  8. Bake to Perfection: Place the baking sheet with all dishes onto the center rack of your preheated oven. Bake at 400°F for 35 minutes. After this time, increase the oven temperature to 450°F and move the baking sheet to the top rack. Bake for an additional 10 minutes until the pastry has puffed, turned flaky, and achieved a deep golden-brown color—signs that your pot pies are perfectly cooked and ready to serve.

Notes

  • For best results, use fresh rotisserie chicken but you can substitute with cooked chicken breast or thighs.
  • Frozen mixed vegetables help save prep time, but fresh vegetables can be used if preferred.
  • Make sure puff pastry is well thawed before rolling and handling to avoid tearing.
  • If freezing assembled pot pies for later baking, do not brush with egg wash beforehand. Apply egg wash right before baking for best crust color.
  • Adjust seasoning such as salt and chili powder to your taste preferences.
  • Use oven-safe ramekins or small baking dishes that withstand high temperatures to avoid cracking.
  • Allow pies to cool slightly before serving to prevent burns from hot filling.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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Find it online: https://mettehelbak.com/individual-chicken-pot-pies-recipe/