Our go-to pot pie recipe is super simple—just pick up a rotisserie chicken (or use leftovers) and frozen puff pastry and you’re halfway there!
Chicken Pot Pies
- ¼ cup (½ stick) butter
- 1 onion, finely chopped
- 3 carrots, halved lengthwise and sliced
- 3 stalks celery, thinly sliced
- 2 cloves garlic, minced
- Kosher salt and freshly ground pepper
- ¼ cup flour
- 2 cups chicken broth
- 2½ cups shredded cooked chicken
- 1 cup frozen peas
- ¼ cup chopped fresh flat-leaf parsley
- 1 large egg
- 1 sheet frozen puff pastry
- Nonstick cooking spray
Melt butter in a large skillet over medium-high heat. Add onion, carrots, celery, and garlic, season with salt and pepper, and cook, stirring, until onion is softened, 5 to 6 minutes. Stir in flour and cook, stirring, 2 minutes. Add broth and simmer until thickened, 5 to 7 minutes. Stir in chicken, peas, and parsley.
Preheat oven to 350°F. Beat egg with 1 Tbsp water for an egg wash. Roll out puff pastry on a lightly floured work surface to an 11- by 15-inch rectangle; cut into 6 squares; brush with egg wash. Mist 6 ramekins with cooking spray on both inside and outside (to prevent puff pastry from sticking), then arrange on a parchment-lined baking sheet. Fill each ramekin with chicken mixture. Top each ramekin with a puff pastry square, egg wash-side down, then brush tops with more egg wash. Trim pastry sides, if desired, leaving a ¾-inch overhang. Bake until puffed and golden, 35 to 40 minutes. Let stand 10 minutes before serving.