A chicken pot pie feels like a hug in a dish — creamy chicken, sweet carrots and green peas under a golden lid that shatters when your spoon breaks through it. This version is even better: little individual pots, each with its own flaky puff pastry top.
Puff pastry makes this feel fancy without any extra work — no rolling, no crimping, just a tall, golden, crisp top. The filling comes together in one pan in about twenty minutes, and the oven does the rest. It is also a wonderful way to use up leftover roast or rotisserie chicken.
Why You’ll Love This Recipe
- Everyone gets their own pie — no slicing, no arguing over portions.
- Puff pastry does the hard work — no rolling, no crimping, no blind baking.
- One pan for the filling — the whole creamy filling comes together in a single pan.
- Great for leftover chicken — roast or rotisserie chicken work beautifully.
- Freezer-friendly — fill a day ahead, or freeze the filled pots and bake from frozen.
Ingredients
For the filling
- 3 tbsp butter
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 tsp salt
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 1/2 cups chicken broth
- 2 cups diced cooked chicken
- 1 cup frozen peas
- 1/2 cup heavy cream
For the topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Step-by-Step Method
Step 1: Slice the vegetables
Slice the carrots, celery and onion thinly so they cook quickly and evenly — a rotary slicer does the whole job in about a minute.
Step 2: Cook the vegetables in butter
Melt the butter in a large pan over medium heat. Add the carrots, celery and onion and cook, stirring, until they soften — about 5 minutes. Stir in the garlic and salt and cook one more minute, until fragrant. Do not let the garlic brown.
Step 3: Add the flour and seasonings
Sprinkle the flour over the vegetables and stir about a minute, until coated — this thickens the sauce later. Add the thyme and pepper and stir again.
Step 4: Pour in the broth
Pour in the broth a little at a time, stirring so no lumps form. Simmer gently until the sauce coats the back of a spoon — about 3 to 4 minutes.
Step 5: Stir in the chicken, peas and cream
Turn the heat down and stir in the diced chicken, the peas and the cream. Simmer 2 to 3 minutes, until heated through and the peas are bright green. The filling should be thick and spoonable.
Step 6: Fill the dishes and cut the pastry lids
Brush 3 to 4 individual oven-safe dishes with beaten egg, so the pastry sticks. Spoon in the hot filling, almost to the top. Roll out the thawed puff pastry, cut lids to fit, and lay them on, pressing the edges down.
Step 7: Egg wash, slit and bake
Brush each lid with beaten egg for a deep golden shine, and cut a small slit in the centre so steam can escape. Bake on a tray at 400°F (200°C) for 25 to 30 minutes, until puffed up tall and deep golden. Rest 5 minutes before serving.
Tips for Best Results
- Keep the puff pastry cold until the last moment — cold pastry puffs up much better than warm.
- Do not overfill — leave room at the top so the filling does not bubble over.
- Rest the pies 5 minutes — the filling thickens and cools to a temperature you can actually eat.
Variations
- Add potatoes: stir 1 cup diced potatoes in with the vegetables in step 2, until just tender.
- Swap the vegetables — mushrooms, corn or green beans work in place of some of the carrots or peas.
- Make one big pie: spoon the filling into a single pie dish, lay one large sheet of puff pastry over the top, and bake 30 to 35 minutes.
Storage, Make-Ahead and Reheating
Fridge: Cool completely, cover and keep in the fridge up to 3 days. Reheat in a 350°F (175°C) oven for 15 to 20 minutes — the oven keeps the pastry crisp.
Freezer: Fill the dishes, top with pastry and freeze unbaked up to 2 months. Bake from frozen at 375°F (190°C) for 40 to 45 minutes, until golden and bubbling.
Make-ahead: Make the filling a day ahead and keep it covered in the fridge. Reheat, spoon into the dishes, add the lids and bake.
Frequently Asked Questions
Can I use raw chicken instead of cooked chicken?
Yes — cut 1 lb of boneless chicken into small pieces and cook it in the butter before adding the vegetables.
Can I use pie crust instead of puff pastry?
You can, but pie crust bakes up flat and tender, while puff pastry bakes up tall, flaky and crisp.
Why did my puff pastry not puff up?
Usually warm pastry. Keep it cold, work quickly, and make sure the oven is fully preheated.