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easy chicken pot pie recipe
Nancy

Easy Chicken Pot Pie Recipe

These Mini Chicken Pot Pies are cozy, creamy, and irresistibly flaky. Each ramekin is packed with tender chicken breast, sautéed veggies, and a rich, herbed sauce—all sealed with a buttery puff pastry crust. It's comfort food made easy, and perfect for both weeknight dinners and weekend indulgence.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Calories: 350
Ingredients Method

Ingredients
  

  • 3 tbsp unsalted butter – adds rich flavor and helps sauté the vegetables evenly.
  • 1 garlic clove minced – gives a mild, savory kick to the base.
  • 1/2 cup onion chopped – enhances the flavor with a sweet, aromatic touch.
  • 1/2 cup carrots chopped – adds sweetness and texture; fresh carrots work best.
  • 500 g chicken breast chopped – boneless and skinless works best for faster cooking.
  • 3 tbsp all-purpose flour – helps thicken the creamy filling.
  • 1 cup chicken broth – use low-sodium for more control over saltiness.
  • 1/2 cup heavy cream – makes the sauce rich and silky.
  • 1/4 tsp dried thyme – brings a subtle herby note that balances the creaminess.
  • 1/4 tsp black pepper – gives a mild heat and depth of flavor.
  • 1 tsp salt – adjust to taste especially if your broth already contains salt.
  • 1/2 cup frozen peas – no need to thaw; they cook quickly in the sauce.
  • Puff pastry 2 sheets total – thawed in the fridge for best texture and easy handling.
  • 1 egg + 1 tsp water – for the egg wash to give the crust a golden glossy finish.

Method
 

  1. Start by melting unsalted butter in a skillet over medium heat. Add chopped onion and minced garlic, and sauté until soft and aromatic. This creates a flavorful base that will infuse the entire filling. Toss in chopped carrots and cook for a few more minutes until they start to soften.
  2. Next, add the diced chicken breast to the pan. Stir frequently to cook the meat evenly. Make sure the chicken is fully cooked and lightly browned on all sides. This step ensures every bite of your pot pie is tender and juicy.
  3. Sprinkle in the all-purpose flour and mix it well to coat the chicken and vegetables. This helps create a roux that thickens the sauce. Slowly pour in the chicken broth and heavy cream, stirring constantly to avoid lumps. Let the sauce simmer gently until it thickens to a creamy consistency.
  4. Now it’s time to season! Add dried thyme, black pepper, and salt. Stir well to combine all the flavors. Then, toss in frozen peas and let the filling simmer for a few more minutes. The peas will cook quickly and add a pop of color and texture to the dish.
  5. Roll out your thawed puff pastry on a lightly floured surface. Use one of your ramekins to cut out circles, leaving a 1/2-inch border around each. These cutouts will sit perfectly on top of each filled ramekin. No extra shaping needed—just press, cut, and place.
  6. Spoon the creamy chicken filling into each ramekin. Place a pastry circle over the top of each one, pressing down lightly around the edges. In a small bowl, whisk the egg with water to make your egg wash. Brush the tops of each pastry to help them bake to a golden, glossy finish.
  7. Place the ramekins in a preheated oven at 200°C. Bake for 20–22 minutes, or until the tops are puffed and golden brown. Let them cool for a few minutes before serving—they’ll be bubbling hot inside!