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Individual Chicken Pot Pies

With Puff Pastry

These delicious individual pot pies are made in small ramekins and covered in flaky puff pastry. Because of the multiple steps required to make them, they definitely don't fall in the "quick meal" category, but they are so worth the extra time they take!

One fun chicken breast hack (which I apply to all dishes cooked with chicken breast) is to marinate the meat in vodka (yes, it's the hard liquor I'm talking about!). It keeps the meat soft and juicy (nobody likes chewy chicken breast, I am right?).

Another trick I use when working with puff pastry is to brush it with an egg bath (scrambled egg mixed with a splash of water) - it gives the puff pastry the extra flakiness and nice brown color which makes your mouth water just by looking at it!

Individual Chicken Pot Pies


  • 1 lbd chicken breast - cubed

  • 1 tbsp Dijon Mustard

  • 2 tbsp vodka

  • paprika

  • salt&pepper

  • 2 medium yellow potatoes - small diced

  • 1 cup of diced carrots

  • 1 cup of diced celery

  • 1 cup of diced mushrooms

  • 1 yellow onion

  • 3 tbsp flour

  • 1 cup of white wine (or cooking wine)

  • 3 cups of chicken bouillon (and possibly a little extra)

  • 3-4 bay leaves

  • 1 cup of heavy whipping cream

  • 1 cup of frozen peas

  • 1 tbsp fresh parsley - chopped

  • 1 pack of puff pastry (which contains two sheets)

  • 1 egg

Step-by-Step Instructions

  1. Take the puff pastry out of the freezer to taw at least 2 hrs before cooking.

  2. Preheat the oven to 400F.

  3. Put the diced potatoes in a small boiling pot, cover with water and bring to boil until fully cooked. Drain and set aside.

  4. Season the cubed chicken breast with paprika, salt and pepper. Add the Dijon Mustard and vodka. Mix well and set aside for 10 min to marinate.

  5. In the meantime, chop up the onion, celery, carrots and mushrooms.

  6. In a large, deep frying pan heat up a splash of olive oil. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (10-15 min).

  7. Remove the chicken and cover to keep warm.

  8. In the same frying pan (no need to wipe out) add a splash of olive oil and the onion. Cook for 30 sec - 1 min until softened. Add the chopped veggies, cover and cook for 5-6 min stirring occasionally.

  9. Add the flour, mix for 30 sec. Add the white wine, mix for 30 sec. Add the chicken bouillon and bring to boil. The liquids should thicken and become "saucy". If they are too thick, add more chicken bouillon.

  10. Add the bay leaves (keeping track of how many you throw in as they later need to be taken out).

  11. Add the chicken back. Reduce the heat, cover and cook for 10-15 min. Stir occasionally and check to make sure the sauce is not becoming too thick and burning on the bottom of the frying pan. If the sauce is thickening too much, add even more bouillon.

  12. Once the veggies are soft and cooked through, add the heavy whipping cream. Bring to boil. Add the frozen peas and fresh parsley. Cook for 3-4 min until the peas are completely cooked and soft.

  13. Remove from the burner. Add the boiled potatoes and mix well.

  14. Take out the bay leaves.

  15. Separate the meal between 6-7 ramekins (12 oz).

  16. Cut each of the puff pastry sheets into four equal squares (depending on how many ramekins you end up using, you might have some left over puff pastry). Cover each of the ramekins with them gently pressing and wrapping the sides over the dishes. With a knife cut a small slit in the middle of each pastry (this will let the steam out as the pot pies cook in the oven).

  17. Beat the egg, add a splash of water, mix and brash each puff pastry.

  18. Place in the oven and bake for 20 min until the puff pastry is (well!) puffy and browned!


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