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Savory Chicken Pot Pies

These individual puff pastry-topped chicken pot pies are the perfect comfort food for guests. Prepare the filling and cut out the pastry ahead to save time in the kitchen.

25 mins Prep time 45 mins Cook time
25 mins Prep time
45 mins Cook time
  • Using one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place on tray. Cover with plastic wrap. Refrigerate until ready to use.

  • Preheat oven to 400°F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Set aside.

  • Bring stock, thyme and rosemary to boil in medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons butter in medium saucepan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper.

  • Pour sauce over mixture in skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Cut slits in pastry. Place ramekins on baking sheet.

  • Bake 20 to 25 minutes or until pastry is puffed and golden brown. Serve immediately.

Cooking tip

To make ahead: Chicken filling can be made a day ahead. Cover and refrigerate. Assemble and bake pot pies as directed.

To make ahead and freeze: Do not thaw puff pastry until ready to bake pot pies. Prepare chicken filling as directed. Cool slightly. Transfer to freezable storage container. Freeze up to 3 months. When ready to bake pot pies, thaw chicken filling. Thaw and cut out puff pastry. Assemble and bake pot pies as directed.

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Nutrition information

(Amount per serving)

  • Calories: 862Cholesterol: 174mg
  • Sodium: 1336mgProtein: 41g
  • Total Fat: 56gFiber: 5g
  • Carbohydrate: 45g

Ratings & Reviews: 2

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  • Kevin on 05/17/2014

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  • James R. on 03/19/2014

    My wife and daughter loved it! It was a big hit and easy to make. I didn't add the zuchini though.. just added more peas and more carrots.

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