Individual Chicken Pot Pies

*PLEASE READ THE WHOLE RECIPE BEFORE YOU START

This recipe for Individual Chicken Pot Pies is perfect for when you want something warm, flaky, and comforting but don’t want to share it with anybody. When I was a kid, my grandma made chicken pot pies for my brother and me every time we slept over at her house. While this is not her recipe, it is inspired by the simple way she was able to stop my brother and me from bickering over who got served a larger plate at dinner. No one complains when everyone gets their own pie.

It should be noted this recipe makes 4 pies and if served with a couple of hearty side dishes, it will satisfy anyone’s appetite. However, if you are cooking for one, this recipe is incredibly easy to reduce to a single-serving size.

This recipe can be played up with some technique but can also be played down as a lazy last-minute meal so I encourage you to use this recipe as a skeleton for your own creation. Play around with the amount or types of vegetables, seasonings, and pie crust decor. This recipe is very flexible and forgiving because while chicken pot pie may seem intimidating, it truly is a simple meal to put together.

Supplies

• 1 Large Pot
•  4 Small Pie Tins (5″ in Diameter)
•  Spatula or Wooden Spoon
•  Measuring Cups
•  Rolling Pin
•  Cutting Board
•  Knives
•  1 Small Bowl (optional)
•  Pastry Brush (optional)
•  Cooking Sheet (optional)

Ingredients

Crust

• 1 Sheet of Puff Pastry

Filling

• 1/4 Cup Unsalted Butter
•  1/2 Large Onion
•  1 Cup Frozen Mixed Vegetables
•  1/4 Cup AP Flour
•  1/2 Cup Chicken Stock
•  3/4 Cup Half & Half
•  1/2 Rotisserie Chicken
•  Salt, Pepper, Paprika, Garlic, & Rosemary (to your taste)

Egg Wash

• 1 Egg

4 Individual Pies
Prep Time = 25 minutes
Baking Time = 20 minutes
Total Time = 45 minutes

Instructions

1. Preheat oven to 400°F.
2. Take out Puff Pastry and let it come to room temperature on the kitchen counter.
3. Dice onion and measure out all other ingredients.
4. Add butter over medium heat to your pot and allow it to melt completely.
5. Add onion to the pot and cook until translucent but NOT caramelized.
6. Add your vegetables of choice and seasonings. Cook until vegetables have slightly softened.
7. Add your flour 1 TBSP at a time, fully incorporating it before adding more. Cook until the flour taste begins to fade.
8. Continue mixing while adding chicken stock then Half & Half. Filling should thicken.
9. Add in your shredded chicken and cook until there is no taste of raw flour.
10. Remove from heat.
11. Roll out or unfold your Puff Pastry dough.
12. Grab the pin tin you will be using and flip it so the top is facing the dough. Use a knife to cut around the tin 1/2″ larger than the tin itself.
13. Spoon your filling into the pie tin and place the Puff Pastry crust on top. Fold the dough around the edges of the pin and crimp.
14. Take a knife and slit the top of the dough to allow steam to escape. *When I’m cooking for a large family or have kids helping me cook, I slice their initials into the dough to make it more personalized.
15. In a small bowl, whisk an egg and brush the top of the pastry with a thin layer.
16. Place on a baking sheet and cook at 400°F for 20 minutes or until golden.

Notes

1. Puff Pastry can be exchanged for 1 homemade pie crust recipe.
2. Frozen vegetables can be exchanged for any amount of fresh vegetables that make up 1 cup.
3. Chicken stock, chicken broth, vegetable broth, or water can be used in this recipe.
4. Half & Half can be exchanged for heavy cream or milk if necessary but cook time might fluctuate.
5. I used a pre-cooked rotisserie chicken for this recipe but feel free to bake your own chicken if desired or use any variation of chicken accessible to you.
6. Egg wash is optional and can be replaced with milk or no wash at all.
7. A baking sheet is used to easily take out pies and stop possible juices from dripping onto the oven.

* If making a single serving size:

1. Use a small pot.
2. Reduce cooking time to 15 minutes.