Individual Chicken Pot Pies

Chicken pot pie is the perfect cold weather comfort food.


Hearty chicken and vegetables surrounded by a flaky, buttery, crust…what could be better?

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I played around with a few recipes and came up with a perfect filling combo for these pies. I love onions, but I have a very strong intolerance to them so I wanted to try to make the pies without onion and with other flavorful ingredients and dare I say that these pies were better and more flavorful than any onion-filled pot pie I’ve had before!

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I made the pastry from scratch, though store bought puff pastry would also work well. This pastry recipe was pretty easy, compared to some others I’ve seen. It’s fun to make the dough from scratch and I urge you to do the same!

I also roasted bone-in skin-on chicken breasts instead of buying rotisserie chicken or boneless chicken and the meat was tender, juicy, flavorful, THE BEST.

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For the vegetable filling I used baby bella mushrooms, carrots, peas, red skin potatoes, and parsley.


This recipe isn’t very challenging (especially if you use store bought pastry), but it certainly is time consuming AND well worth it!


Make a special someone in your life very happy and cook this for them this weekend. You will not be sorry.


Individual Chicken Pot Pies

Adapted from Ina Garten

Makes: 4 pies


For pastry:

3 cups all purpose flour

1 1/2 tsp kosher salt

1 tsp baking powder

1/2 cup vegetable shortening

1/4 lb (1 stick) cold unsalted butter, diced

2/3 cup ice water

1 egg beaten with 1 tbsp water (for egg wash)

kosher salt and freshly ground black pepper for topping

For pie filling:

6 split chicken breasts, bone-in, skin-on

3 tbsp extra virgin olive oil

Kosher salt, freshly ground pepper

5 cups chicken stock

2 vegetable bouillon cubes

12 tbsp (1.5 sticks) unsalted butter

2 cups sliced baby bella mushrooms

3/4 cup all purpose flour

1/4 cup heavy whipping cream

2 cups finely chopped carrots

2 cups frozen peas

1 1/2 cups finely chopped red-skin potatoes

1/2 cup minced fresh italian flat-leaf parsley

Preheat oven to 350.

Prepare chicken: Place chicken on baking sheet and rub with olive oil. Sprinkle salt and pepper generously. Roast until fully cooked through with an internal temperature of 165 degrees F, 35-50 minutes. Set aside for about 10 minutes to cool and then remove meat from bones and finely chop meat.

Make pastry dough: In a food processor, add flour, salt, and baking powder and mix. Add the shortening and butter and using your fingers, incorporate into the flour until each piece of the shortening and butter is coated with flour. Pulse the food processor about 10 times, until the fat has dispersed into the flour. Turn on the food processor and with the motor running, add the ice water and mix until the dough just comes together. Pour dough onto floured cutting board and knead very quickly into a ball (you do not want the dough to warm up too much). Wrap in plastic and let rest in fridge for at least 30 minutes.

Prepare vegetables: Blanch carrots (already chopped) for 2 minutes. For tips on how to blanch, click here. Use the same pot of water used for the blanching to boil potatoes (already chopped) for about 5 minutes.

Prepare filling: In a small sauce pan heat the chicken stock and let the bouillon cubes dissolve in the stock. In a large pot or preferably a dutch oven, melt the butter and saute the mushrooms for about 5-8 minutes, until mushrooms  are tender. Add the flour and cook over low heat, stirring the entire time, for 2 minutes. Add the hot chicken stock to the pot. Simmer over low heat for another minute and stir as sauce thickens. Add 2 tsp salt, 1/2 tsp pepper, and heavy cream. Add the chicken, carrots, peas, mushrooms, potatoes, and parsley. Mix well.

Preheat the oven to 375 degrees.

Assemble and cook pies: Divide the filling equally among 4 ovenproof ramekins/bowls. Divide the dough into 4 pieces and roll out each piece to be just larger than the circumference of the ramekin. Brush the outside edges of the ramekin with the egg wash and place the rolled out dough on top of each of the ramekins. Crimp the dough with your fingers to stick to the edges and it’s okay if it hangs a bit over the edges (this actually gives the pie a nice rustic look). Brush the dough with egg wash and make 3 slits in the top. Sprinkle with salt and pepper.Place on a baking sheet (or if your baking sheet is too small, place baking sheet under pies to catch spills) and bake for 1 hour.


One thought on “Individual Chicken Pot Pies

  1. Pingback: Don’t Know what to do with the Leftover Turkey?? I have a Plan! | Lashes and Dashes

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