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Creamy Chicken Pot Pies Recipe

Delicious, creamy individual chicken pot pies. A perfect meal for those crisp autumn evenings. Make the pies extra special by cutting fun-shaped pie vents with small aspic/jelly cutters.

Prep Time: 20 minutes | Cook Time:  20-25 minutes | Servings:  4 large pot pies or 8 snack size pot pies

Individual chicken pastry



  • 1 medium onion, chopped
  • 1 stalk of celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • 4 boneless, skinless chicken breasts, cooked and chopped into 1/2″ cubes
  • 1 teaspoon salt
  • 1 teaspoon coarse ground pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup chicken stock
  • 2 cups frozen mixed green peas and carrots
  • 2 cups heavy cream, divided
  • 1/4 cup all-purpose flour
  • 1 (17.3-ounce) package frozen puff pastry, thawed (you’ll need both sheets)
  • 1 egg beaten with 1 teaspoon of water for egg wash


  1. Preheat oven to 350 ° F.
  2. Heat olive oil and butter in medium saucepan over medium-high heat.  Add vegetables and cook for three minutes.  Stir in cooked chicken, salt, and peppers, and chicken stock.  Heat to boil.  Stir in mixed peas and carrots and return mixture to boil.
  3. Slowly add 1 cup of heavy cream and keep stirring.  Incorporate flour 1 tablespoon at a time.  Stirring well after each addition.  Slowly add remaining cup of heavy cream and heat through, then remove from heat.
  4. Spoon chicken mixture into 4 individual 5″ diameter (1 1/2 cup capacity) pie dishes or 8 individual 3″ ramekins.
  5. Place one puff pastry sheet on a lightly floured surface, and roll out slightly to accommodate 2 large circles using a 5 inch round cutter or four smaller circles using a 3 inch round cutter.  Repeat with remaining puff pastry sheet.
  6. Place the dough rounds over the chicken mixture and using a fork, poke steam vents.  (Or, sometimes, I like to use shaped aspic/jelly cutters to cut fun shaped steam vents in each dough circle before placing them on the pot pie.)
  7. With pastry brush, lightly spread egg wash over the tops of the pot pies.  Place the pot pies on a baking sheet and bake for 20 to 25 minutes or until the pastry is golden brown and crispy.  Remove from the oven and cool for 5-10 minutes before serving.

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