These Chicken Pot Pies are chock-full of tender chunks of chicken and vegetables, and they have the most delicious creamy rich filling. Simply top them with a piece of puff pastry, and you have the best comfort food ever!

Creamy Chicken Pot Pie with a puff pastry top in a white ramekin.

If you’re looking for the perfect comforting and satisfying dinner on a cold day, you need to make these creamy Chicken Pot Pies. Make everyone their own pot pie and enjoy them together!

The cold & snowy weather here in Kentucky has put me in the mood for hot & filling comfort food, and Chicken Pot Pie is definitely comforting.  I wanted everyone to enjoy their own individual pot pie so I made them in cute little ramekins.

This Chicken Pot Pie filling is SO good, but it does require a bit of prep work. That’s why I recommend making the filling the day before if you want it to come together quickly on the day of.

The main star of this recipe is chicken and I don’t care for stringy chicken. That’s why I opted to bake the chicken breasts in the oven. It only takes about 45 minutes in the oven and results in fork-tender bites of chicken that aren’t stringy.

The creamy filling and vegetables take a few minutes to prep and cook, but all of these steps are easy. You can easily prep the entire filling the day before and simply cover it with puff pastry the following day and bake it off for 20 minutes.

Once the filling is ready, you can fill any size ramekins or baking dishes for the pot pie. I used eight 1-cup ramekins because I wanted everyone to have their own individual pot pie. However, feel free to do your own thing here. You can even make one large Chicken Pot Pie in a 9 x 13 baking dish if you prefer.

Easy steps for the pot pie filling

  1. Bake the chicken:  Brush the chicken breast lightly with olive oil.  Season the chicken breast if desired (I sprinkle them with salt and pepper).  Bake the chicken for about 40 minutes or until baked through.  Cool slightly and dice the chicken into bite size pieces and set aside.
  2. Cook potatoes:  Meantime cook the potatoes in a small saucepan of water until tender and drain.  This will take at least 30 minutes.  Allow the potatoes to cook while you follow step 3.
  3. Saute vegetables:  Meantime, melt the butter in a dutch oven over medium heat.  Add the celery and onion and saute for about 10 minutes until the onion is translucent.  Add the garlic and saute for an additional 2 minutes.
  4. Make the creamy gravy:  Add the flour and 2 cups of the chicken broth and stir or whisk vigorously for about 2 minutes, (long enough to cook out the raw flour taste).  Add the remaining chicken broth, potatoes, chicken, and frozen peas and carrots and stir constantly for a couple of minutes.  Add the half & half and seasonings and mix thoroughly.  Simmer over medium-low heat for about 5 minutes, stirring frequently.  Remove from heat. 
Chicken Pot Pie.

Easy Puff Pastry steps

  1. Lightly spray 8 (1-cup) ramekins with non-stick cooking spray.  Fill each ramekin with the pot pie filling. 
  2. Unwrap the pastry sheets.  Cut each one into 4 equal squares and set aside. 
  3. Using a pastry brush, brush the edges of each ramekin with the egg wash.  Place a square of puff pastry over each ramekin, pressing the overhang firmly against the outside of each ramekin.  Prick the top of each puff pastry top with a fork.  Brush the top and overhang with the egg wash. 
  4. Place the pot pies on a cookie sheet and bake at 400 degrees for about 20 minutes until the tops are golden brown. 
Chicken Pot Pie.

More chicken comfort foods,

Chicken Pot Pie with Biscuits

Creamy Chicken and Rice Soup

Chicken and Fluffy Dumplings

Easy No-Fail Chicken and Flat Dumplings

Iron Skillet Chicken Pot Pie

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Creamy Chicken Pot Pie with a puff pastry top in a white ramekin.

Chicken Pot Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Cindy @mycountrytable
  • Prep Time: 45 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 Servings 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: American
Print Recipe

Description

These Chicken Pot Pies have tender chunks of baked chicken, vegetables, and the most delicious creamy gravy. They are topped with a piece of puff pastry and baked in ramekins. Delicious!

Ingredients

Units Scale
  • 3 large boneless chicken breast, sliced in half lengthwise
  • 2 medium potatoes, cut into bite size chunks
  • 1 cup frozen mixed peas and carrots
  • 1 stick unsalted butter
  • 2/3 cup celery, diced
  • 1 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 3/4 cup all-purpose flour
  • 5 cups chicken broth
  • 1 cup half & half
  • 1 1/2 teaspoons salt, (or more to taste)
  • 1/2 teaspoon dry mustard powder
  • 1 1/2 teaspoons dry parsley
  • 1/2 teaspoons curry powder
  • 1/2 teaspoon pepper
  • 2 teaspoons fresh thyme
  • 2 sheets puff pastry (1 box), thawed
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees.
  2. Bake the chicken:  Brush the chicken breast lightly with olive oil.  Season the chicken breast if desired (I sprinkle them with salt and pepper).  Bake the chicken for about 40 minutes or until baked through.  Cool slightly and dice the chicken into bite size pieces and set aside.
  3. Cook potatoes:  Meantime cook the potatoes and in a small saucepan of water until tender and drain.  This will take about 30 minutes.  Allow the potatoes and to cook while you follow step 4.
  4. Saute vegetables:  Melt the butter in a dutch oven over medium heat.  Add the celery and onion and saute for about 10 minutes until the onion is translucent.  Add the garlic and saute for an additional 2 minutes.
  5. Make the creamy gravy:  Add the flour and 2 cups of the chicken broth and stir or whisk vigorously for about 2 minutes, (long enough to cook out the raw flour taste).  Add the remaining chicken broth, the chicken, potatoes, and frozen peas and carrots, and stir constantly for a couple of minutes.  Add the half & half and seasonings and mix thoroughly.  Simmer over medium-low heat for about 5 minutes, stirring frequently.  Remove from heat.  
  6. Prep & bake the pot pies:  Preheat oven to 400 degrees.  Lightly spray 8 (1-cup) ramekins with non-stick cooking spray.  Fill each ramekin with the pot pie filling.  Unwrap the pastry sheets.  Cut each one into 4 equal squares and set aside.  Using a pastry brush, brush the edges of each ramekin with the egg wash.  Place a square of puff pastry over each ramekin, pressing the overhang firmly against the outside of each ramekin.  Prick the top of each puff pastry top with a fork.  Brush the top and overhang with the egg wash.  Place the pot pies on a cookie sheet and bake for about 20 minutes until the tops are golden brown.  Remove from oven and allow to rest for 5 minutes before serving.  Feel free to garnish with a piece of fresh thyme.
  7. Refrigerate leftovers for up to 3 days.

Notes

  • The amount of servings is based on using 1-cup ramekins.  However, feel free to use any size ramekins or small baking dishes you prefer to use.
  • If you choose to make the filling ahead of time, bring the filling to room temperature before adding the crust.  It only takes the crust about 20 minutes in the oven.  You don’t want the crust to get baked through before the filling is heated through.
  • The pot pies can be securely wrapped and frozen for up to 3 months.  If you plan to freeze them, make sure you bake them in ramekins/baking dishes that are also freezer-safe.