HOMEMADE CHICKEN POT PIE (+Video)

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Homemade Chicken Pot Pie has the most delicious, thick, creamy filling with an easy puff pastry crust. Individual ramekins for easy serving.

HOMEMADE CHICKEN POT PIE

There are certain foods that scream comfort:fried chicken, potato salad, apple pie, corn bread, and the list goes ondepending on where youre from, comfort food is whatever your Momma made for you when you were a child. But there are many foods many of us will completely agree are comforting, and one of thosefoods has to be this Homemade Chicken Pot Pie.
individual chicken pot pie in a small white bowl

VIDEO INCLUDED BELOW:

TIPS FOR MAKING CHICKEN POT PIE:

  • This recipe makes enough for about 6 servings (depending on how large your bowls or ramekins are.)
  • You can use any oven safe bowl for this. In the past, Ive used larger bowls. Just make sure, if you use larger bowls or ramekins, you have enough puff pastry to cover them all.
  • If you have leftover filling, it can be frozen. I have a small family so I freeze the leftover filling and extra puff pastry and I have another meal ready to go for us later in the month.
  • Rotisserie chicken can be used instead of the roasted chicken breasts.
    Individual Homemade Chicken Pot Pie recipe from The Country Cook
WHAT YOULL NEED:
frozen puff pastry (thawed)
chicken breasts
olive oil
salt & pepper, to taste
salted butter
all purpose flour
whole milk
chicken stock
small yellow onion
garlic
frozen peas and carrots
egg
water

HOW TO MAKE INDIVIDUAL HOMEMADE CHICKEN POT PIES:

First, take out puff pastry and allow it to thaw at room temperature.memade Chicken Pot Pie
FOR THE CHICKEN:
Preheat oven to 350F degrees. Place chicken breasts on a baking sheet sprayed with nonstick cooking spray.Drizzle chicken breasts with olive oil and season with salt & pepper.Cook chicken for about 45 minutes.You can skip this step by using precooked chicken.Ive purchased a rotisserie chicken in the past and used some of the meat for this and any leftovermeat Ill use to make CHICKEN SALAD.
two chicken breasts on a baking tray covered in oil, salt and pepper
Once your chicken is finished cooking, allow it to cool then cut it into bite size pieces then set aside until youre ready to make the filling.
FOR THE CRUST:
Once puff pastry is thawed, it should be easy to work with at this point. Throw a little flour on your counter.Open up the puff pastry (its usually folded in thirds in the packaging.)If you have a hard time opening it up, its not ready. Let it defrost a little longer.
thawed puff pastry on a counter sprinkled with all-purpose flour
Pinch the seams together so you have a nice, smooth pastry.Now break out your rolling pin.
long rolling pin rolling out puff pastry on kitchen counter
You just want to roll it out to smooth the seams and give yourself just a bit more room to work with.You dont want to roll it out too thin.
upside down ramekins on top of puff pastry to use as a guide to cut circles
Place your ramekin or oven safe bowl upside down on the pastry.With a sharp knife, cut around the edge of the bowl, leaving about a 1/2 inch or so overhang.You want to have enough extra pastry to hang over the sides of the bowl. Set aside puff pastry circles until you are ready to assemble the pot pies.
FOR THE FILLING:
In a large saucepan, melt better on medium heat. Add in flour, stirring until the consistency of peanut butter.Theres a fancy French term for this part here, its called making a roux (pronounced, roo)
large saucepan holding a mixture of butter and flour with a wooden spoon
Slowly add in milk and keep stirring (it will be lumpy.)
pouring milk into saucepan that contains butter and flour mixture
Then add in chicken stock.Go ahead and toss in the onion and garlic too.
pouring chicken stock into milk, butter and flour mixture in a large saucepan
It helps at this point to use a whisk to break up any lumps.Youll need to turn the heat up to high to get the mixture to boiling.This process helps to thicken the mixture.If it gets too thick on ya, just add in a bit more chicken stock.
whisking liquid mixture together in saucepan
Once thickened, turn heat down and add in frozen peas and carrots.I buy the bags of combined frozen peas and carrots.
pouring in frozen peas and carrots to creamy mixture
Then stir in the cooked chicken.
stirring in cooked, diced chicken to saucepan
Give it all a good stir then doa taste test and see if you need to add any more salt or pepper.I usually find I need to add some salt.
spoonful of homemade chicken pot pie filling
TO ASSEMBLE:
Fill all your bowls/ramekins about 3/4 full with the filling (taking care not to overfill) and placethem on a baking sheet.
creamy chicken pot pie filling poured into ramekins
These ramekins are the 10 ounce size. In a small bowl, whisk together egg and 1 tbsp. of water.This is an egg wash that helps to make your puff pastry nice and golden brown.
egg and water whisked together in a bowl
Dip your finger in some of the egg mixture and wipe it around the edge of your filled ramekins. This will help the pastry adhere to the top of the bowl.
ramekins topped with puff pastry circles
Place puff pastry circles on top of ramekins.
brushing the tops of puff pastry with egg wash using a pastry brush
With a brush, lightly coat the puff pastry with egg wash.Pop them in the oven and bake for about 18-22 minutes or until crust is golden brown. My husband and I have two different ways of eating this. I like to dig right in the middle and mix my crust in with the filling.Gene likes to pop the whole top off and eat it separately from his filling.Whatever cranks your tractor.
spoonful, homemade chicken pot pie with puff pastry crust
Enjoy!

Originally published: March 2012
Updated and republished: November 2019

HOMEMADE CHICKEN POT PIE

Homemade Chicken Pot Pie has the most delicious, thick, creamy filling with an easy puff pastry crust. Individual ramekins for easy serving.

  • 1-2 sheets frozen puff pastry
  • 2 large chicken breasts
  • olive oil
  • salt and pepper (to taste)
  • 1/3 cup salted butter
  • 2/3 cup all purpose flour
  • 2 cups whole milk
  • 2 cups chicken stock
  • 1/2 small yellow onion (finely chopped)
  • 1 tbsp garlic (minced)
  • 2 cups frozen peas and carrots
  • 1 egg
  • 1 tbsp water
  1. Before you begin, make sure you take out the puff pastry and allow it to thaw at room temperature.

FOR THE CHICKEN:

  1. Preheat oven to 350F degrees

  2. Place chicken breasts on a baking sheet sprayed with nonstick cooking spray.Drizzle chicken breasts with olive oil and season with salt & pepper.Cook chicken for about 45 minutes.

  3. Once your chicken is finished cooking, allow it to cool then cut it into bite size pieces. Set aside cooked chicken until you're ready to make the filling.

FOR THE CRUST:

  1. Throw a little flour on the counter.Open up the puff pastry. It should be pliable and easy to work with at this point.Pinch the seams together so you have a nice, smooth pastry.

  2. Using a rolling pin, roll out the dough lightly to smooth the seams and give yourself just a bit more room to work with. You dont want to roll it out too thin.
  3. Place your ramekins or oven safe bowls upside down on the pastry.

  4. With a sharp knife, cut around the edge of the bowl, leaving about a 1/2 inch or so overhang.You want to have enough extra pastry to hang over the sides of the bowl. Set aside until you're finished with filling.

FOR THE FILLING:

  1. In a large saucepan, melt butter on medium heat.Add in flour, stirring until the consistency of peanut butter.

  2. Slowly add in milk and keep stirring (it will be lumpy).
  3. Then pour in chicken stock and add in onion and garlic.It helps at this point to use a whisk to break up any lumps.

  4. Youll need to turn the heat up to high to get the mixture to boiling. This process helps to thicken the mixture. If it gets too thick, just add in a bit more chicken stock.

  5. Once thickened, turn heat down and add in frozen peas and carrots and cooked, cubed chicken.
  6. Give it all a good stir then do a taste test and see if you need to add any more salt or pepper.

TO ASSEMBLE:

  1. Preheat oven to 350F degrees.

  2. Fill all your bowls/ramekins with the filling (taking care not to overfill) and place them on a baking sheet.

  3. In a small bowl, whisk together egg and 1 tbsp. of water.
  4. Dip your finger in some of the egg mixture and wipe it around the edge of your filled ramekins.Place pre-cut puff pastry circles on top of ramekins.

  5. With a brush, lightly coat the puff pastry with egg wash.
  6. Pop them in the oven and bake for about 18-22 minutes or until crust is golden brown.

This recipe makes enough for about 6 servings (depending on how large your bowls or ramekins are). You can use any oven safe bowl for this. In the past, Ive used larger bowls. Just make sure, if you use larger bowls or ramekins, you have enough puff pastry to cover them all.
Also, if you have leftover filling, it can be frozen. Rotisserie chicken can be used in place of roasted chicken breasts.

CRAVING MORE? GIVE THESE RECIPES A TRY!
ONE POT CHICKEN NOODLE SOUP
CHICKEN NOODLE CASSEROLE
CROCK POT CHICKEN ALFREDO LASAGNA
OLD-FASHIONED CHICKEN AND DUMPLINGS
CROCK POT CHICKEN & GRAVY
EASY CHICKEN & DROP DUMPLINGS
CHICKEN POT PIE BISCUIT CUPS

The post HOMEMADE CHICKEN POT PIE (+Video) appeared first on The Country Cook.

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