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Mini Chicken Pot Pies

Mini chicken pot pies bake in individual ramekins with a creamy chicken and vegetable filling beneath puffed, golden pastry. The filling simmers on the stovetop before the pies bake until bubbly.
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Prep Time 20 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp vegetable oil
  • 12 oz chicken breast boneless, skinless; cut into 1/2-inch pieces
  • 0.75 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 2 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 0.33 cup celery finely chopped
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth low-sodium
  • 0.5 cup whole milk
  • 1 cup peas and carrots frozen
  • 0.5 tsp dried thyme
For the pastry topping
  • 1 package (17.3 oz) puff pastry frozen; thawed
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 10-inch skillet
  • 6 8-ounce oven-safe ramekins
  • 1 rimmed baking sheet

Method
 

Make the filling
  1. Heat the oven to 400°F.
  2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken, 1/2 teaspoon of the salt, and the pepper; cook for 6–8 minutes, stirring occasionally, until the chicken reaches 165°F.
  3. Transfer the chicken to a plate.
  4. Melt the butter in the skillet over medium heat. Add the onion and celery, and cook for 3–4 minutes, stirring, until softened.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the broth and milk, bring to a simmer, and cook for 3–5 minutes, stirring, until the sauce thickens.
  7. Stir in the peas and carrots, thyme, remaining 1/4 teaspoon salt, and chicken. Cook for 2–3 minutes, until the filling is hot.
Assemble and bake
  1. Set six 8-ounce oven-safe ramekins on a rimmed baking sheet.
  2. Divide the filling among the ramekins.
  3. Unfold the puff pastry and cut out six 4-inch rounds.
  4. Place a round over each ramekin and press the edges against the rim.
  5. Cut two small vents in each top.
  6. Beat the egg with the water in a small bowl.
  7. Brush the pastry tops with the egg wash.
  8. Bake for 20–25 minutes, until the pastry is puffed and golden and the filling bubbles through the vents.
  9. Let the pot pies rest for 10 minutes before serving.

Notes

For crisp pastry, keep the filling hot when dividing it among the ramekins. Refrigerate leftovers for up to 3 days; freezer-friendly. For a dairy-free variation, use dairy-free butter and unsweetened dairy-free milk.