Individual Chicken Pot Pies
These Individual Chicken Pot Pies are full of chicken dinner leftovers. Chicken, gravy, and vegetables are mixed together, topped with puff pastry, and baked until bubbling hot, and the topping is flaky.
The best part of these little mini pot pies is that they are customizable. You can use ANY veggies you have as leftovers or quickly cook some fresh veg or frozen veggies.
Leftover chicken from a homemade roasted chicken or rotisserie chicken works perfectly in this recipe. Canned chicken is also possible, but it’s not the best, in my opinion.
If you have turkey leftovers, like from Thanksgiving or Christmas, turkey works fine in this recipe.
The gravy can be turkey or chicken, fresh, homemade, canned, or even a packet of gravy mix.
Puff Pastry Help
That puff pastry, though! Does it worry you? Don’t let it bother you! The puff pastry just puffs up so nicely you’ll love using it. You only need 1 /3 of a sheet, which comes folded as 3 pieces.
It’s in the freezer section if you’ve never bought it before. Open the package, take one of the two pieces of dough out and break off 1/3 of the dough. It’s separated by paper, so it should just pop apart. Let the piece you need thaw while you wrap the remaining dough up and keep it frozen. If you’re wondering what to make with the leftover dough, try these crispy puff pastry cinnamon rolls!
Change it out for biscuit dough, or use crescent roll dough. Just flatten the biscuit dough out, place it over the hot filling, and bake. Or, if you want to try crescent roll dough, pinch two pieces together and place them over the pot pie.
Ingredients for Individual Chicken Pot Pies
As mentioned above, the pies can be customized as needed or desired. Change these up to work for you!
- cooked chicken
- cooked vegetables
- gravy
- puff pastry (switch it up and top these with biscuits)
- egg for egg wash
- 12-ounce ramekins
Got leftovers?
If you have leftovers, you can easily reheat them in the microwave or the oven. They’re not bad when eaten cold, just not the best.
Individual Chicken Pot Pies
Equipment
- 1 12-ounce ramekins or mini casserole dishes
Ingredients
- 1 1/2 cups chopped cooked chicken
- 1 1/2 cups cooked vegetables any kind, peas and carrots work well
- 1 1/4 cups gravy leftovers or make it from a gravy mix
- 1/6 sheet thawed puff pastry
- 1 egg
Instructions
- preheat the oven to 400°
- lightly butter the casserole dishes and set them on a lined baking sheet
- in a bowl, mix the cooked chicken together with the cooked vegetables
- heat the gravy until it's hot
- mix the gravy with the chicken and vegetables
- divide the mixture between the two dishes, set aside
- cut the piece of puff pastry in half, roll it out lightly to fit the top of the pot pie dishes
- lay the dough over the chicken mixture, and gently pinch it around the top of the pan, you can fold the square corners in or under the dough or leave them out to get toasty and crispy
- cut the top of the pie with a sharp knife to vent
- beat the egg with a splash of water
- brush the top of the pie with the egg wash
- bake in the preheated oven until the top is cooked through, crispy, and browned, generally 25-30 minutes
- let the pies rest for a couple of minutes before serving
Notes
- more than likely the pies will bubble up and over, that’s why they should be on a lined baking sheet, it doesn’t mean your dishes are over filled, it’s just what pot pies do
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