Description
This Individual Chicken Pot Pies recipe offers a comforting homemade meal featuring tender rotisserie chicken, mixed vegetables, and a creamy mushroom sauce, all encased in flaky puff pastry. Perfectly portioned for six servings, these pot pies are baked to golden perfection with a crispy top and a luscious, hearty filling.
Ingredients
Chicken and Vegetables
- 1 small rotisserie chicken, skin and bones removed, chopped (550 grams cleaned chicken)
- 24 oz frozen mixed vegetables (680 grams)
Base Sauce
- 2 tbsp unsalted butter
- 1 medium sweet onion, chopped (250 grams)
- 2 ribs celery, chopped (70 grams)
- 5 cloves garlic, minced (20 grams)
- 2 tsp fresh thyme leaves, roughly chopped
- 2 tbsp all purpose flour (16 grams)
- 2 1/2 cups Swanson Chicken Cooking Stock, Unsalted (20 fl oz)
- 2 cans (10.5 oz each) Campbell’s Healthy Choice Cream of Mushroom Soup
- 1 tsp ground mustard
- 1 tsp sea salt (or to taste)
- 1/2 tsp chili powder
- 1/4 tsp black pepper
Pastry Topping
- Thawed puff pastry sheet(s), as needed to cover 6 individual baking dishes
- 1 egg
- 1 tbsp water
Instructions
- Prepare for Baking: Preheat your oven to 400°F (204°C). Place your individual oven-safe baking or meal prep dishes on a baking sheet so they are ready for the filling and can endure the baking temperature.
- Create the Base Sauce: In a pot over medium-high heat, melt the butter. Add chopped onions, celery, garlic, and fresh thyme. Cook while stirring for about 5 minutes until the vegetables soften. Sprinkle the flour evenly over the vegetables and stir constantly to coat them and avoid dry flour, forming a roux that will thicken the sauce.
- Develop the Filling: Pour in the chicken stock and cream of mushroom soup, whisking thoroughly to combine and prevent lumps. Bring the mixture to a boil for 1-2 minutes to activate thickening, then remove from heat and let it cool slightly.
- Prepare the Pastry Tops: Roll out the thawed puff pastry onto a lightly floured surface. Cut squares to fit the tops of your baking dishes. If necessary, join pieces by moistening edges and pressing firmly. Crimp edges decoratively and cut a small “X” at the center of each pastry square to allow steam to escape.
- Apply Egg Wash: Whisk together the egg and water to form an egg wash. Brush this over the surfaces and edges of each pastry square to ensure a beautiful golden finish during baking. Skip this step if freezing for later use.
- Assemble the Pot Pies: Mix the chopped chicken and frozen mixed vegetables into the cooled sauce mixture. Divide this filling evenly into the six baking dishes, about 2 cups of filling per serving.
- Top with Pastry: Gently place a pastry square on top of the filling in each dish. Press down the corners if they extend over the edges, but avoid pressing the pastry into the filling to keep the crust separate and flaky.
- Bake to Perfection: Bake the pot pies at 400°F for 35 minutes. Then increase the oven temperature to 450°F and move the baking sheet to the top rack. Bake for an additional 10 minutes until the pastry puffs up and turns a rich golden brown, signaling the pot pies are perfectly cooked.
Notes
- Using rotisserie chicken saves time but you can also use leftover cooked chicken or poach chicken breasts.
- Frozen mixed vegetables provide convenience and a good variety of veggies for the filling.
- The egg wash step helps achieve a nicely browned, glossy pastry crust.
- If making ahead, assemble without baking and freeze; bake from frozen adding extra baking time.
- Adjust seasoning such as salt, chili powder, and mustard powder to taste for preferred flavor depth.
