Individual Chicken Pot Pies
Inspired by The Minimalist
Yield: 6 pot pies
  • Olive oil
  • 1 small onion, chopped (about 1 cup)
  • 1 stalk celery, finely chopped
  • ¼ cup finely chopped red pepper (optional)
  • 5 cloves garlic, minced
  • Salt and pepper
  • 2 cups quartered button or baby bella mushrooms
  • 1 cup chicken stock
  • ½ cup dry white wine
  • 6 sprigs fresh thyme
  • 2 medium carrots, sliced into coins and halved
  • 3½ cups shredded, cooked chicken (from a rotisserie chicken or leftovers)
  • 1 cup peas
  • 2 tablespoons corn starch
  • 10 ounces frozen puff pastry, defrosted
  1. Heat oven to 400F. Put oil in a large skillet over medium heat. Add the onion, celery, red pepper, and garlic and cook, stirring occasionally, until softened. Season with salt and pepper. Add the mushrooms and cook until liquid has released and evaporated, 8 to 10 minutes.
  2. Add the stock, wine and thyme and bring to a boil for a minute or two. Add the carrots and reduce the heat to bring to a simmer. Cook until the carrots are almost tender, 8 minutes. Add the chicken and peas and cook for another minute or so. Add the corn starch and stir to combine thoroughly. Fish out the thyme stems and discard. Remove skillet from the heat and set aside.
  3. Roll out the puff pastry on a lightly floured surface or non-stick surface. Using a cookie or biscuit cutter, make 12 circles slightly smaller than the ramekins. Put one in the bottom of each of six ramekins and bake for 10 minutes, or until lightly browned and puffed up. Remove from the oven and poke to deflate. Divide the chicken and vegetable filling between the six ramekins and top each with one of the remaining six pastry rounds. Bake for 20 minutes, or until filling is slightly bubbly and puff pastry on top is nicely browned. Remove from the oven and allow to cool 5 to 10 minutes before serving.
Recipe by Katherine Martinelli at