Recipe: Homemade Individual Chicken Pot Pies

When the temperatures begin to drop, I start to crave warm and cozy dishes that remind me of home. When I was younger, my mom would always prepare a big ol’ pot of chili on those cool nights, and some nights she would prepare her famous chicken pot pie.

I loved my mom’s chicken pot pie because she would always make them individually so that we each had our very own pie. This idea was genius because it prevented me and my sisters from arguing about who received the biggest portion.

I decided to follow in my mom’s footsteps and whipped up these easy Homemade Individual Chicken Pot Pies. There are so many combinations of veggies that you could use, but I decided to use carrots, onions and green beans. I also decided to save a little time in the kitchen by using a rotisserie chicken that I purchased from the grocery store and store-bought puff pastry for the crust.

How to make Homemade Individual Chicken Pot Pies

This recipe is very easy to make. When making a chicken pot pie, it’s very important that your filling is the perfect consistency and filled with flavor, which is why I use Danish Creamery European Style Butter.

I love cooking with Danish Creamery European Style Butter because it gives my recipes a richer taste and texture. This European Style Butter is crafted and boasts an 85% butterfat (much higher than most other European Style butters which come in at 82-83%) which makes the sauce super creamy and crust perfectly flaky.

To begin, dust a clean, dry work surface with flour and place the puff pastry on top. Roll the pastry dough making sure to smooth the creases. With a sharp knife, cut out 4 circles about 2 inches larger than the circumference of your bowls. Place the dough aside until ready to use.

To make the filling, heat a large sauté pan over medium-high heat and melt the butter. Add in the onions, carrots and green beans. Sauté for 8 to 10 minutes, or until the carrots are just cooked. Add in the flour and cook, stirring constantly, for about 2 minutes.

Pour in the broth and bring to a boil. Stir and simmer until thickened. Reduce the heat to low and stir in the chicken and the heavy cream. Season with thyme and salt/pepper to taste.

Ladle the pot pie filling into oven-safe soup bowls and place the pastry dough rounds over the soup bowls. Press firmly around the edges so that the dough adheres, and then brush the top of the dough with the egg wash. Make a small slit in the top of each pie and bake for 20 to 25 minutes, or until the pastry is a rich, golden brown.

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Let cool for about 10 minutes, before transferring the hot bowls to serving plates. Sprinkle with a little fresh thyme, if desired, and serve. These Homemade Individual Chicken Pot Pies were a big hit with my whole family.

Homemade Individual Chicken Pot Pies

Prep time: 30 minutes

Cook time: 40 minutes

Serves: 4

Ingredients

• 2 packages frozen puff pastry thawed
• 4 tablespoons Danish Creamery European Style Unsalted Butter
• 1 medium yellow onion diced
• 3 cups fresh cut green beans
• 2 cups sliced carrots cut into ¼-inch rounds
• ⅓ cup all-purpose flour plus more for rolling the pastry
• 3 ½ cups low-sodium chicken broth
• 3-4 cups shredded cooked chicken from 1 rotisserie chicken
• ½ cup heavy cream
• 1 tablespoon dried or fresh thyme
• Salt/pepper to taste
• 1 egg for egg wash

Instructions

• Preheat the oven to 400 degrees.
• Line a baking sheet with aluminum foil and set aside.
• Dust a clean, dry work surface with flour and place the puff pastry on top.
• Roll the pastry dough making sure to smooth the creases.
• With a sharp knife, cut out 4 circles about 2 inches larger than the circumference of your bowls.
• Place the dough aside until ready to use.
• To make the filling, heat a large sauté pan over medium-high heat, and melt the butter.
• Add in the onions, carrots and green beans.
• Sauté for 8 to 10 minutes, or until the carrots are just cooked.
• Add in the flour and cook, stirring constantly, for about 2 minutes.
• Pour in the broth and bring to a boil.
• Stir and simmer until thickened.
• Reduce the heat to low and stir in the chicken and the heavy cream.
• Season with thyme, and salt/pepper to taste.
• Ladle the pot pie filling into oven-safe soup bowls and place the pastry dough rounds over the soup bowls.
• Press firmly around the edges so that the dough adheres, and then brush the top of the dough with the egg wash. (To make egg wash, beat 1 egg with 1 tablespoon of water).
• Make a small slit in the top of each pie and transfer the bowls to the foil-lined baking sheet.
• Bake for 20 to 25 minutes, or until the pastry is a rich golden brown.
• Let cool for about 10 minutes, before transferring the hot bowls to serving plates.
• Sprinkle with a little fresh thyme, if desired, and serve.

Andrea Mathis is a registered dietitian and owner of Beautiful Eats & Things. For more great recipes, visit beautifuleatsandthings.com.