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Cozy Individual Loaded Chicken Pot Pies

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These cozy individual loaded chicken pot pies are quick, easy, and perfect for chilly evenings. They feature a creamy chicken and vegetable filling topped with a flaky puff pastry crust.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken recommended)
  • 1 1/2 cups mixed vegetables (frozen peas, carrots, and corn or fresh)
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 1 1/2 cups chicken broth (low sodium preferred)
  • 1/2 cup milk or cream (whole milk or 2%, or almond/oat milk for lighter version)
  • 1/4 cup white wine (optional, can be replaced with extra broth)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • Puff pastry sheets, thawed (enough to cover four 6-8 oz ramekins)
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Preheat oven to 400°F (200°C) and position rack in the middle.
  2. In a medium saucepan, melt butter over medium heat. Add chopped onion and sauté until soft and translucent, about 4 minutes.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over the mixture and stir constantly for 1-2 minutes to cook off raw flour taste.
  5. Slowly whisk in chicken broth, milk (or cream), and white wine if using. Bring to a gentle simmer and cook until thickened, about 3-5 minutes. Add more liquid if too thick.
  6. Stir in mixed vegetables, cooked chicken, fresh thyme, salt, and pepper. Cook for 2-3 minutes to warm through. Adjust seasoning as needed.
  7. Ladle filling evenly into ramekins.
  8. Roll out thawed puff pastry on a lightly floured surface. Cut into squares to cover each ramekin with slight overhang.
  9. Place pastry on top of ramekins, pressing edges gently to seal and trim excess.
  10. Brush tops with egg wash.
  11. Place ramekins on a baking sheet and bake for 25-30 minutes until pastry is puffed and golden. Tent with foil if browning too fast.
  12. Let pies rest for 5 minutes before serving.

Notes

Cook roux long enough to avoid raw flour taste. Pour liquids slowly while whisking to prevent lumps. Do not overfill ramekins to avoid spilling. Keep puff pastry cold until use for best flakiness. Egg wash gives a golden, glossy crust. Filling can be made a day ahead and refrigerated. Leftovers reheat best in oven to maintain crust texture.

Nutrition

Keywords: chicken pot pie, individual pot pies, comfort food, easy dinner, loaded chicken pot pie, puff pastry pot pie

Find it online: https://prismtaste.com/cozy-individual-loaded-chicken-pot-pies-recipe-for-easy-comfort-meals/