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Individual Chicken Pot Pies with Buttery Puff Pastry

Dinner 🍽️Lunch 🥪 American High-Protein 💪Halal 🕌Kosher ✡️Comfort-FoodAnabolic Diet

Individual Chicken Pot Pies with Buttery Puff Pastry feature a creamy chicken and vegetable filling enriched with Swiss cheese, tucked beneath a crisp, flaky crust. The contrast of rich, velvety sauce and golden pastry makes each bite comforting and deeply satisfying. Perfect for cozy weeknight dinners or casual entertaining when you want a warm, homey main course.

  • Prep20 mins
  • Cook40 mins
  • Serves4
  • DifficultyMedium
Individual Chicken Pot Pies with Buttery Puff Pastry
  1. 1

    Preheat the oven to 400 degrees F (200 degrees C). Coat 4 small ovenproof bowls with cooking spray.

  2. 2

    Melt butter in a large saucepan over medium heat. Stir in 2 cups chicken broth, then whisk in flour, gradually adding the remaining 2 cups chicken broth until the mixture is smooth and slightly thick. Add carrots, onion flakes, hot pepper sauce, black pepper, thyme, and bay leaf. Cook for about 5 minutes. Stir in chicken and potatoes; cook for 5 more minutes.

  3. 3

    Place a Swiss cheese slice in the bottom of each prepared bowl. Divide the chicken mixture evenly over the cheese in the 4 bowls. Lay a puff pastry square over the top of each bowl, pressing lightly around the rim.

  4. 4

    Whisk the beaten egg and water together in a small bowl until well combined. Brush the mixture over the top of each pastry. Set the bowls on a baking sheet.

  5. 5

    Bake in the preheated oven until the pastry is puffed and golden brown, about 25 minutes. Let rest for at least 5 minutes before serving.