Ramekin Chicken Pot Pies w/ Puff Pastry Dough

Written By Samantha Curry

I tend to go back and forth between making a homemade crust or making biscuits with chicken pot pie. And using whatever chicken and vegetables I have on hand. The origin of pot pie is just that, using what you have. Though I have to say, this version with puff pastry and tender-savory-seared chicken just feels fancier. My kids always also enjoy the concept of having their own personal ramekins. If you’re craving comfort food, there’s nothing like a savory classic chicken pot pie. Below, I will show how to make a rue, sauteed veggies, and, ultimately my classic chicken pot pie base. The puff pastry dough and rotisserie chicken can be store-bought, saving time and avoiding steps in cooking. See my Ramekin Chicken Pot Pie recipes below.

Ingredients

  •  4-5 chicken pieces (For ease, just shred part of a store-bought rotisserie chicken)

  • salt and pepper to taste

  • 2 tablespoons oil

  • 4 tablespoons butter

  • ½ cup diced carrots

  • ½ cup diced celery

  • ½ cup diced onion

  • 2 yellow or red potatoes diced

  • 4 tablespoons flour

  • ½ teaspoon dried thyme

  • ¼ cup cream

  • 3 cups chicken broth

  • ½ cup frozen peas (optional)

  • 1 egg beaten ( and a tsp of water—for egg wash)

  • 1 sheet puff pastry thawed

Directions

Preheat oven to 400°F.

  • In a large, heavy bottomed skillet, add butter and sauté onions, carrots, and celery until they start to soften. Season with salt and pepper.

  • Add diced potatoes and continue to sauté for another 5-7 minutes.

  • Sprinkle the sautéed vegetables with flour, and mix until everything is coated. Pour in the chicken stock slowly, while mixing, so no lumps form. Bring to a simmer and continue to cook the vegetables for 10 minutes

  • Add in cooked shredded chicken. Taste to adjust seasoning, remove from the heat, and set to the side to cool off.

  • Roll out the puff pastry onto a lightly floured surface. Use round cookie cutters or a cup to cut the dough to fit on top of the ramekins.

  • Pour chicken pot pie mixture evenly into each ramekins, leaving a half an inch for the dough to rise. Cover with puff pastry.

  • Brush the edges of the ramekins and the tops of the puff pastry with an egg wash (one egg beaten with a tsp of water).

  • Bake for 30-35 minutes, until the puff pastry is golden brown. Cool for 10 minutes before serving.

Samantha Curry
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