Individual Chicken Pot Pies
Individual chicken pot pies feature tender shredded chicken in a savory broth with vegetables and herbs, encased in flaky pastry. Perfect for cozy family dinners or entertaining guests, this dish combines hearty flavors and comforting textures in charming personal portions.
Ingredients
- 2 Quarts Basic Chicken Stock
- 1 bay leaf ⓘ
- 1/2 Tbsp. black peppercorns
- 6 flat-leaf parsley sprigs ⓘ
- 1 tsp. finely chopped parsley leaves
- 6 fresh thyme sprigs ⓘ
- 1/2 tsp. finely chopped thyme leaves ⓘ
- 2 whole chicken breasts on the bone
- 2 carrots ⓘ
- 2 celery ribs ⓘ
- 16 pearl onions ⓘ
- 5 Tbsp. unsalted butter ⓘ
- 4 ounces small white button mushrooms ⓘ
- 1/4 cup all purpose flour ⓘ
- 1/2 tsp. chopped rosemary ⓘ
- 1/2 cup frozen baby peas ⓘ
- Salt and freshly ground pepper ⓘ
Instructions
- In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns, parsley sprigs, and thyme sprigs and bring to a boil.
- Add the chicken breasts and simmer until just cooked through, about 20 minutes.
- Transfer the chicken to a plate and set aside.
- Strain the stock, return it to the saucepan, and bring to a boil.
- Remove the chicken from the bones and shred into bite-sized pieces.
- In a large skillet, melt the butter over medium heat.
- Add the diced carrots, celery, pearl onions, and mushrooms, and cook until vegetables are tender, about 8-10 minutes.
- Sprinkle the flour and chopped rosemary over the vegetables and cook, stirring, for 2 minutes.
- Gradually add the strained chicken stock, stirring constantly until the mixture thickens.
- Stir in the chopped parsley, thyme leaves, frozen peas, salt, and pepper.
- Preheat the oven to 375°F (190°C).
- Divide the filling among individual ramekins or small ovenproof dishes.
- Roll out the Pate Brisee and cut into rounds to fit the ramekins.
- Top each filled ramekin with a pastry round, pressing lightly to seal.
- Brush the pastry tops with the beaten egg.
- Bake until the pastry is golden brown, about 20-25 minutes.
Tips & Substitutions
For a quicker version, use pre-cooked Deli Chicken for shredding instead of cooking raw chicken. You can also substitute frozen mixed vegetables for fresh ones if you're short on time. If you're looking for a richer flavor, consider adding a splash of white wine to the vegetable mixture before adding the stock.
Serving Suggestions
These individual chicken pot pies are perfect as a comforting main dish. Serve them with a simple green salad or steamed vegetables for a balanced meal. For a heartier option, pair them with mashed potatoes or a side of roasted root vegetables. They also go well with a light white wine.
Storage & Reheating
Store leftover pot pie filling in an airtight container in the refrigerator for up to three days. If you’ve already baked the pies, you can reheat them in a 350°F (175°C) oven for about 15-20 minutes or until heated through. Avoid microwaving as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Individual Chicken Pot Pies contains roughly 1210 calories, with 74g protein, 207g carbohydrates, and 29g fat. It is an excellent source of vitamin C (770% of the Daily Value), dietary fiber (309% of the Daily Value), and vitamin A (242% of the Daily Value). Note that it is relatively high in sodium, at 1106mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just be sure to let it cool completely before storing. When you're ready to bake, simply fill the ramekins and top with pastry, then bake as directed.
What can I use instead of pearl onions?
If you can't find pearl onions, you can substitute them with chopped shallots or diced regular onions. Just keep in mind that the flavor will be slightly different, but it will still be delicious!
How can I prevent the pastry from getting soggy?
To prevent a soggy bottom crust, make sure to bake the pot pies until the filling is very thick before adding the pastry top. You can also brush the bottom of the pastry with a beaten egg before adding the filling, which creates a barrier.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).