Make (and Freeze!) Individual Chicken Pot Pies

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IngredientsPot Pie Tin

  • 6 chicken breasts
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups chicken stock
  • 2 chicken bouillon cubes
  • 8 tablespoons (1 stick) unsalted butter
  • 2 cups yellow onions, chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups carrots, diced and blanched for 2 minutes
  • 2 cups Russet potatoes, diced
  • 1 (10-ounce) package frozen peas (2 cups)
  • 1 package frozen puff pastry, thawed
  • 1 egg, beaten

EquipmentPot Pie being assembled

  • Baking sheet
  • Small saucepan
  • Large pot or Dutch oven
  • Rolling pin
  • Aluminum pot pie pans  We used 5 3/4”  Extra Deep Pot Pie Pans Click Here


  1. Preheat oven to 350 degrees Fahrenheit. Put chicken breasts on baking sheet, coat with olive oil and sprinkle with salt and pepper. Roast for 20-30 minutes until cooked through.
  2. Set chicken aside to cool.
  3. Chop chicken into small cubes and set aside.
  4. In small saucepan over medium heat dissolve bouillon into stock.
  5. In large pot over medium heat add butter and cook onions until softened, about 10 Baked Pot Pie eatenminutes.
  6. Add flour and cook, stirring, over low heat, for 2 minutes.
  7. Add hot stock to onion mixture while stirring.
  8. Simmer until all flour bits have dissolved, about 2 minutes.
  9. Add 2 teaspoons salt, 1/2 teaspoon pepper, heavy cream, carrots, potatoes, peas, and cooked chicken. Mix well. Remove from heat.
  10. Roll out puff pastry on a floured surface until 1/4 inch thick. Using foil containers to gauge size, cut pastry into rounds, leaving enough space to fold over edges of containers.
  11. Increase oven temperature to 375⁰ F.
  12. Fill foil containers with chicken and vegetable mixture, all the way to the top.
  13. Brush top edges of foil containers with egg. Place pastry over foil containers and press edges so the egg mixture holds them against the edges. If freezing, stop here, cover pies with foil and place in freezer. Start at step 14 when you take them out of the freezer.
  14. Brush tops of pot pies with egg and cut several slits to allow steam to escape.
  15. Place pies on baking sheet and cook for 1 hour or until golden brown.
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