Description

This Individual Chicken Pot Pies recipe offers a comforting and hearty meal featuring tender rotisserie chicken, mixed vegetables, and a creamy mushroom sauce, all encased in a flaky, golden puff pastry crust. Perfectly portioned for six servings, this dish combines rich flavor with simple preparation and oven baking to deliver a delicious homemade pot pie experience.

Ingredients

Scale

Filling Ingredients

1 small rotisserie chicken, skin and bones removed, chopped (550 grams cleaned chicken)
24 oz frozen mixed vegetables (680 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 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
1 tsp ground mustard
1 tsp sea salt (or to taste)
1/2 tsp chili powder
1/4 tsp black pepper

Roux Ingredients

2 tbsp unsalted butter
2 tbsp all purpose flour (16 grams)

Pastry Ingredients

Puff pastry sheets, thawed
1 egg
1 tbsp water

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Instructions

Prepare for Baking: Preheat your oven to 400°F (200°C). Arrange individual oven-safe baking dishes on a baking sheet. Ensure the dishes are prepared to safely hold the pot pie filling and withstand high oven temperatures.
Create the Base Sauce: In a pot over medium-high heat, melt the butter. Add the chopped onion, celery, garlic, and fresh thyme leaves, cooking for about 5 minutes until the vegetables soften. Sprinkle the flour over the vegetables and stir well to form a roux, fully coating the vegetables and eliminating any dry flour.
Develop the Filling: Pour in the chicken stock and cream of mushroom soup while whisking continuously to avoid lumps. Bring the mixture to a boil for 1-2 minutes to activate the thickening effect of the roux, then remove from heat and let it cool slightly.
Prepare the Pastry Tops: On a lightly floured surface, unroll the thawed puff pastry. Trim pieces to fit the tops of your baking dishes. If necessary, join pieces with lightly moistened edges pressed firmly together. Crimp the edges decoratively with your fingers and cut an “X” in the center of each pastry square to allow steam to escape during baking.
Apply Egg Wash: Whisk together the egg and water to create an egg wash. Brush this over the pastry squares to ensure a golden-brown finish during baking. This step can be omitted if you plan to freeze the pies for later.
Assemble the Pot Pies: Mix the frozen mixed vegetables and chopped rotisserie chicken into the cooled sauce. Divide this filling evenly among the six baking dishes, about 2 cups per dish.
Top with Pastry: Place a prepared pastry square on top of each filled dish. Gently press the corners down to fit without pushing the pastry into the filling to keep a clear barrier between crust and filling.
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 for the last 10 minutes to puff and crisp the pastry to a golden-brown finish.

Notes

Ensure the chicken is fully cooked and cleaned of skin and bones before chopping for easier eating.
Use fresh or frozen mixed vegetables according to availability and preference.
If puff pastry is not available, pie crusts can be substituted but will alter texture and cook time.
The egg wash step is key for an attractive golden crust but can be skipped if freezing before baking.
Allow pot pies to cool slightly after baking for easier handling and to prevent burns from hot filling.
These pot pies can be prepared in advance and frozen before baking; adjust baking time slightly if baking from frozen.