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Mini Chicken Pot Pies

Mini chicken pot pies bake in individual ramekins with a creamy chicken and vegetable filling under crisp puff pastry. A golden egg-washed topping and bubbling vents make each portion easy to serve.
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Prep Time 20 minutes
Cook Time 33 minutes
Resting time 10 minutes
Total Time 1 hour 3 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 2 tbsp unsalted butter
  • 0.25 cup yellow onion finely diced
  • 0.25 cup celery finely diced
  • 2 tbsp all-purpose flour
  • 0.5 tsp dried thyme
  • 1 cup chicken broth
  • 0.25 cup heavy cream
  • 1.5 cup chicken cooked, shredded
  • 0.5 cup peas and carrots frozen
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the pastry topping
  • 1 sheet puff pastry frozen, thawed but still cold
  • 1 egg large
  • 1 tsp water

Equipment

  • 6 6-ounce oven-safe ramekin with 3-inch opening
  • 1 rimmed baking sheet

Method
 

Make the filling
  1. Heat the oven to 400°F.
  2. Set six 6-ounce oven-safe ramekins, each with an opening about 3 inches wide, on a rimmed baking sheet.
  3. Melt the butter in a 2-quart saucepan over medium heat, add the onion and celery, and cook for 4 to 5 minutes until softened.
  4. Stir in the flour and thyme and cook for 1 minute.
  5. Gradually whisk in the chicken broth and heavy cream, then simmer for 2 to 3 minutes, whisking, until thickened.
  6. Stir in the chicken, peas and carrots, salt, and pepper, and cook for 2 to 3 minutes until heated through.
Assemble and bake
  1. Divide the filling among the ramekins, leaving at least 1/4 inch of space below each rim.
  2. Cut the puff pastry into six 3 1/4-inch squares and place one over each ramekin, pressing the edges onto the rims.
  3. Cut a small vent in each pastry top.
  4. Beat the egg with the water.
  5. Brush the egg mixture over the pastry.
  6. Bake for 20 to 25 minutes until the pastry is deep golden and the filling bubbles through the vents.
  7. Let the pot pies rest for 10 minutes before serving.

Notes

Keep the puff pastry cold until topping the ramekins for the best lift. Refrigerate leftovers in an airtight container for 3 to 4 days; freezer storage is possible, though the pastry may lose crispness. For a dairy-free swap, use dairy-free butter and cream and check that the puff pastry is dairy-free.