These individual Chicken Pot Pies made with puff pastry are so delicious and easy. I guarantee this will be the best pot pie you will ever have. Growing up my dad loved chicken pot pie. It is not something my mom made. He would buy them and when he did I dreaded it. I couldn’t stand them actually. But then I got older and decided to make them on my own. I have no idea why my mom didn't just make them. I don't think she realized how easy they were to make. My recipe uses shredded store bought (organic) rotisserie chicken, but you can make your own. Plus, I use puff pastry. I find this to be so much better than the traditional pie crust used in the ones my dad brought home. The puff pastry is so flakey and buttery. It works perfectly, and in my opinion tastes better.
I use small crock soup bowls for this. They are the same ones I use for my Carabaccia onion soup. They have a handle and I bought them on Amazon.
Ingredients ((Makes 4 -15 oz, Soup Crocks)
4 tbsp. Butter, plus extra to butter each crock
4 oz. Pancetta, diced into tiny cubes
1 Onion (about 6 oz), peeled and diced
3 Carrots (8 oz about 1 ½ Cups), peeled and diced
3 Celery Stalks (5 oz about 1 ½ Cups), peeled and diced
2 Potatoes (about 14 oz.), peeled and cut into small cubes
1 Tsp. Salt
¾ Tsp. Pepper
1 Tbsp. Fresh Thyme, chopped
1 Tbsp. Fresh Rosemary, chopped
½ Cup White Wine
½ Cup All Purpose Flour
2 ¼ Cups Chicken Broth
1 Cup Milk
3 Cups Shredded Chicken. I use organic rotisserie chicken and shred it
1 ½ Cups Frozen Peas
1 Sheet Puff Pastry
1 Egg, beaten
4 Individual (15 oz.) Soup Crocks
Preheat the oven to 400. Butter your individual crocks. Be sure to butter the rim as well.
Heat butter in a large pot and melt on low heat.
Add in the pancetta and cook until the pancetta becomes crispy.
Add in the onions and saute for 5 minutes.
Add the carrots and celery. Raise the heat to medium.
Sautee for about 5 minutes and add in the potatoes. Cook for 15 minutes until the vegetables begin to cook through.
Season with salt, pepper, thyme and rosemary.
Next, add in the white wine to deglaze the pan. Be sure to use a wooden spoon to scrape the bits off the bottom of the pan and cook until the wine has evaporated.
Lower the heat and sprinkle in the flour over the vegetables and combine. It will almost become paste-like.
Add in the chicken broth, stirring continuously, combining all the ingredients and pour in the milk. Stir and cook for 2 minutes. The filling will thicken.
Add in the chicken and peas and combine.
Divide the mixture evenly between the 4 crocks.
Place the crocks on a baking sheet (if they overflow when cooking this will prevent your oven from getting dirty).
Cut the puff pastry into 4 squares. Top each crock with a piece of the puff pastry and brush each one with the beaten egg.
Bake for about 30 minutes, until the pastry is flakey and golden brown. Remove from the oven and let it cool for 5 minutes. Serve.