Chicken Pot Pies
Recipe type: main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Sheet Puff Pastry, room temperature
  • 3 Tablespoons unsalted butter
  • 5 Tablespoons all-purpose flour
  • 1 small onion, minced
  • 1 clove of garlic, minced
  • ½ Cup celery, chopped
  • ½ Cup carrots, diced
  • ½ Cup peas
  • 1½ Cup chicken broth
  • ½ Cup milk
  • 2 Cups chicken, cooked and diced
  • 1 Egg
  • 1Tablespoon water
  1. Preheat oven to 375 degrees.
  2. In a large pot over medium heat, melt butter. Add in onion, garlic, celery and carrots until onion is translucent.
  3. Add in flour and cook for 1 minute. Gradually add in chicken broth and milk stirring constantly. Bring to a boil and then reduce heat to low. Add in chicken and peas and simmer for 5 minutes.
  4. Cut 4 circles out of the puff pastry, large enough to cover the top of each ramekin.
  5. Divide filling among 4 ramekins and cover each ramekin with puff pastry, pulling the pastry down over the sides.
  6. Beat egg and water together and brush over puff pastry.
  7. Cut a small circle into the center of each puff pastry and bake for 35-40 minutes or until top is golden brown.
Recipe by Premeditated Leftovers™ at