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Savory Individual Chicken Pot Pies
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
120 minutes
Chicken pot pies with savory leeks and potatoes, topped with flaky puff pastry.
Ingredients:
  • 7 tablespoons unsalted butter, divided
  • 5 medium leeks (white and pale green parts only), chopped
  • 1 medium onion, chopped
  • 3 stalks celery, chopped, divided
  • 2 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 8 small Yukon Gold potatoes, chopped
  • 2 large bay leaves
  • 0.25 teaspoon ground white pepper
  • 1 pinch salt, or to taste
  • 1 pinch dried thyme, or to taste
  • 1 pinch dried sage, or to taste
  • 1 pinch dried rosemary, or to taste
  • 0.75 cup heavy cream
  • 4 medium carrots, sliced
  • 0.5 cup frozen peas
  • 4 cups diced cooked chicken breast
  • 1 tablespoon water
  • 1 (17.5 ounce) package frozen puff pastry, thawed
Instructions:
  • Preheat the oven to 400°F (200°C). Line a large baking sheet with foil and lightly grease six 12-ounce oven-safe ramekins, then place them on the baking sheet for easy cleanup.
  • In a pot over medium-low heat, melt 4 tablespoons of butter. Sauté leeks, onion, 1/3 of the chopped celery, and garlic until tender, about 5 minutes. Add broth, potatoes, bay leaves, pepper, salt, thyme, sage, and rosemary. Bring to a boil, then reduce heat, cover, and simmer for at least 25 minutes.
  • Discard bay leaves, then blend the mixture using an immersion blender to create a smooth emulsion.
  • Gently incorporate heavy cream, then mix in the remaining 3 tablespoons of butter along with the carrots, peas, and remaining celery. Add the chicken and allow everything to simmer covered for approximately 15 minutes.
  • Combine the egg and water to create a luscious egg wash. Set aside for later use.
  • Gently flatten puff pastry. Place a ramekin upside-down on the pastry and cut out circles 1/2 inch larger than the ramekin.
  • Fill each ramekin with a generous amount of the chicken mixture, leaving some room at the top to prevent spills in the oven. Cover with puff pastry rounds, seal the edges by pressing down, and brush with egg wash. Remember to make a few slits on top of each pie for ventilation.
  • Bake until the pastry turns golden brown, approximately 30 minutes in the preheated oven. Allow to cool at room temperature for 10 to 12 minutes before serving.

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