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Chicken Pot Pie – Singles

Posted in : Chicken on by : MikeZ

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Chicken Pot Pie – Singles

Four delicious Pies with Frozen Puff Pastry Dough Crusts that are so quick and easy to make. Great for a workday dinner.
Difficulty: Beginner
Cuisine American
Keyword Chicken
Method Oven
Prep Time 20 minutes
Cook Time 15 minutes
Cooling 5 minutes
Total Time 40 minutes
Servings 4


  • 4 Ramekin dishes
  • Large Bowl
  • Large Skillet



  • 5 Tbsp Butter
  • ¼ Cup Onion - chopped small
  • Cup Flour
  • 1 tsp. Salt
  • ½ tsp. Pepper
  • ¼ tsp. Oregano
  • 1 ¾ Cups Chicken Broth
  • ¼ Cup Heavy Cream
  • 1 Medium Cooked Chicken Breasts 8-10 oz. - cubed to bite-size
  • 2 Cups Frozen Mixed Vegetables - Corn, Beans, Peas, and Carrots Steam-in-Bag Variety


  • 1 Sheet Frozen Puff Pastry Dough - 1/2 package


  • Thaw Puff Pastry Dough in your refrigerator overnight.
  • Preheat the oven to 400° F.
  • Allow pastry sheet to come to room temperature.
  • In a large skillet, melt the butter over medium heat. Cut Chicken into 3/8" cubes and cook until just cooked through and white on all sides. (Do NOT overcook.) Set aside and cover to keep warm.
  • Add the onion and cook for about 2 minutes, until tender. Whisk in the flour, salt, pepper, and oregano until well blended. Slowly stir in the broth and cream, cooking until bubbly and thickened to your desired consistancy.
  • Microwave frozen vegetables per package instructions.
  • Stir in the chicken and mixed vegetables and allow to heat through for just a few minutes. Remove the pan from the heat and set aside while preparing the dough.
  • Roll the sheet of pastry dough out onto a lightly floured board. Cut out four circles about 1" larger than your ramekin dishes, using an inverted dish as a template. You should get 4 circles from one sheet. Discard the trimmings.
  • Spray the inside of each dish with nonstick spray. Spoon the chicken mixture into each dish, filling completely with a slight hump in the middle of each dish. Place a Puff Pastry Dough circle on top of each cup, folding the overhang inward and crimping into fluted, double thickness pie-like edge. Cut three leaf-shaped vents in each crust.
  • Bake for 15 minutes, or until the crusts are golden brown and the insides are bubbling. Allow to rest for 5 minutes before serving.

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