Personal Chicken Pot Pie

you actually CAN make this in under an hour AND it tastes good as fuck

i’ve actually never had a homemade chicken pot pie, how insane is that?? lol. i grew into adulthood thinking that chicken pot pie could only be made from a box, frozen. listen… my mom was out here in the 90’s trying to get her baggg and stay independent. she did not have time to make pie from scratch. but i, on the other hand, am not above housewifery!

i’m realizing now that you actually CAN make homemade chicken pot pie in under an hour AND it tastes good as fuck. so, i’m reclaiming my childhood and making one of my favorite comfort foods from scratch. nobody told me how easy is it to make chicken pot pie, it’s almost a scam?? and this might be a hot take: but if it’s not a personal pot pie, i actually don’t want it. there’s truly nothing better than whole pot pie to yourself.

i made the filling simple with tons of veggies, bone broth and only a touch of cream so it’s light but nourishing. i did get extra and make the crust, but again, so easy. below you’ll find step-by-step pictures to help you the whooole way through.

Personal Chicken Pot Pie

Ingredients (serves 4):

pot pie filling:

• 2 large chicken breasts, boiled and shredded

• 3 tbsp olive oil

• 1 cup diced carrots

• 1 leek, diced

• ½ onion, diced

• 1 cup celery, diced

• ¼ cup unsalted butter

• ¼ cup all-purpose flour

• 3-3.5 cups chicken stock

• 1 tsp bouillon paste or cube (optional, for extra flavor)

• splash of heavy cream

• salt and black pepper to taste

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh dill, chopped

• 1-2 sprigs of fresh thyme

• ½ cup peas (fresh or frozen)

rough puff pastry:

• 1 ½ cups (239g) all-purpose flour

• ¾ cup (172g) unsalted butter, frozen and cubed

• 1 egg yolk

• 3 tbsp ice-cold water

• ½ tsp salt

assembly:

• 1 egg, beaten (for egg wash)

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method

make the rough puff pastry:

this step is optional. you can totally buy pastry dough, but it’s SO easy to make and tastes incredible homemade.

• in a large bowl, combine the flour and salt. add the frozen, cubed butter and use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.

• add the egg yolk and ice-cold water, mixing just until the dough comes together. form it into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

• once chilled, roll the dough out into a rough rectangle. fold the dough in thirds vertically, then horizontally (like folding a letter). roll out and fold once more, then wrap and roll out any air bubble. chill for at least an hour or up to 3 days.

• you’ll want to pull your pastry dough out of the fridge about 5-10 minutes before you put your pies into the oven so that the dough doesn’t get too soft!

make the pot pie filling:

• add olive oil to a large sauce pan over medium heat. add the onion, carrots, leek, and celery, cooking until softened (about 5-7 minutes). you want all of the veggies bite sized!

• sprinkle in the flour and butter and stir continuously for 1-2 minutes, forming a roux.

• gradually whisk in the chicken stock. bring to a gentle simmer, stirring until the mixture thickens. once thickened, reduce the heat to low and stir in the chicken, herbs, bouillon (if using), cream and peas.

assemble & bake:

• preheat the oven to 425°F (220°C) and remove your pastry dough from the fridge.

• divide the filling evenly among 4 large ramekins or cocottes.

• roll out the rough puff pastry and cut circles to fit over the tops of each ramekin.

• place the pastry over the filling, pressing the edges to seal. brush with the beaten egg for a golden finish.

• place the ramekins on a baking sheet and bake for 30-40 minutes, or until the pastry is golden brown and the filling is bubbling.

NOTES:

— i like boiling my chicken breast for ~8min and shredding it either with two forks or with the kitchen aid stand mixer. it’s a great way to get the chicken cooked but not overcooked!

— make sure you serve each individual pie on a plate as the ramekin will remain very hot!