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.

Serves: 6
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.

Nutrition information

(Amount per serving)

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