Hello! Just poppin’ in to give a quick throwback to these individual pot pies that I made a while ago. I wanted to update the post and make it easier for you to see the recipe and be able to print it at home! I still love this recipe and as we head into the fall season, I’m super stoked to try out different variations in the not so distant future! So lets just jump right in!
Now, these potpies are super east to make and are made even easier by using frozen (thawed) puff pastry as a crust. I love using puff pastry as a crust for potpies because it really crisps up and gives that satisfying crunch with a buttery flavor.
Puff Pastry is what is termed a “laminated dough” or a dough made of flour and butter that has been repeatedly folded and rolled out before baking. This process creates very thin layers that when baked, puff from the water in the butter turning to steam. You can certainly make your own puff pastry, but I am always looking for the easy way out for a weeknight meal, so I just buy the puff pastry from the freezer section at the grocery store and thaw it on the counter at home. Easy and delicious.
Other than that, this pot pie is straight forward and ridiculously easy to put together. I’ve provided a list of ingredients below, but hey — if you have leftover Brussel sprouts or leftover squash or whatever it is in your fridge or pantry that you want to get rid of, pot pie is a great option to use it up!
Happy Cooking!
XO,
Danielle
Individual Pot Pies
Ingredients
Ingredients:
- 1 lb Chicken cubed
- 2-3 Cups Chicken or vegetable stock; unsalted
- 3-4 Tablespoons AP Flour
- 1/4 Cup Milk
- 1/2 Cup Onions Chopped
- 1/2 Cup Carrots Chopped
- 1/2 Bell pepper Chopped
- 3 Cloves of garlic Chopped
- 2 Tablespoon Oil
- 1 package frozen root vegetables
- 1 Cup Frozen Peas
- 1 teaspoon salt
- 1 Tablespoon Dried Thyme
- 1 Bay leaf
- 1 Teaspoon Red chili Flake you can leave this out if you don't want it to have a bit of kick
- 1/2 Teaspoon Cayenne Pepper if you like it to have a kick!
- 2 Teaspoons Poultry Seasoning
Crust:
- 1 Sheet of puff pastry; thawed
- 1 egg
- 1 tablespoon water
- salt & dried thyme to taste
Instructions
Directions:
- Remove a puff pastry sheet from the freezer and allow to thaw on the counter while you make the pot pie filling.
- Heat oil over medium heat in a large skillet. Chop Onion, Carrots, and Bell Pepper {you can also use the traditional celery -- we just never have any on hand and this is supposed to be a handy dish!} and add to the heated oil. Cook for about 5 minutes, or until the vegetables begin to soften.
- Next, add the cubed chicken to the pan along with the garlic, salt and spices. Toss to coat and cook the chicken until golden brown.
- Add 3 tablespoons of flour directly to the mixture and toss to coat the veggies and chicken. Cook for 2 minutes to allow the flour flavor to cook out. Follow with 2-3 Cups of stock.
- Allow mixture to come to a boil, stirring occasionally. Once at a boil, lower the heat to low and add the frozen root vegetables & peas. Stir to combine. {If you think the mixture is too thick, you can always add a little more stock or water to the pan. If you think the mixture is too thin, mix 1/4 of milk with 1 tablespoon of flour and stir in to the pot-pie filling. This will thicken the mixture slightly and will continue to thicken it as the pot-pie cooks.}
- Now, turn off the heat on the filling and allow to cool slightly while you prepare the crust.
- Preheat your oven to 425F.
- Take your thawed, but still cold, pastry dough and unfold it on a lightly floured surface. Using a rolling pin, roll the dough out to approximately a 15x15 Inch square.
- Using the ramekins you will bake the potpies in and using a pairing knife, cut circles out of the pastry dough.
- Lightly roll the circles out and set aside -- or place in the refrigerator if doing this in advance. You can the dough to be cold so it puffs when you cook it! (If at any point the pastry dough starts to get gummy, place on a sheet pan in the freezer for a couple of minutes to firm it back up.)
- Next, take your pastry circles and place on top of the filling, pressing lightly around the edges of the ramekins to help seal them up.
- Now, with a small knife, score the tops of the potpies to allow steam to vent -- get creative this is your master piece!
- In a separate, small bowl, combine 1 egg with 1 tablespoon of water to make an egg wash. With a brush, top the potpies with a light coating of the egg wash {this will help with browning} and sprinkle with salt and dried thyme.
- Place the pot-pies on a sheet pan covered with tin foil {easy clean up, duh} and place in your 425F oven for 15-20 minutes or until the puff pastry is puffed and golden brown. (I usually finish my potpies by turning on the broiler for about 2 minutes just to get the tops nice and crispy.)
- Remove from the oven and allow to cool for 10-15 minutes. You can turn out the ramekins on a plate or bowl, or just eat straight from the dish!
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