Mini Chicken Pot Pies with Leeks and Potatoes

Name: Mini Chicken Pot Pies with Leeks and Potatoes
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 7 tbsp Butter; 3 stalk Celery; 8 cups Chicken Broth; 4 cups Diced Chicken Breast; 8 whole Diced Potatoes; 2 whole Dried Bay Leaves; 1 pinch Dried Rosemary; 1 pinch Dried Sage; 1 pinch Dried Thyme; 1 whole Eggs; 2 cloves Garlic; 5 whole Green Onion; 0.5 cup Green Peas; 0.75 cup Heavy Cream; 1 whole Onion; 1 whole Puff Pastry Sheets; 1 pinch Salt; 4 whole Sliced Carrots; 1 tbsp Water; 0.25 tsp White Pepper

Appetizer 🧄Dinner 🍽️Lunch 🥪 American

Mini Chicken Pot Pies with Leeks and Potatoes balance a rich, creamy chicken filling with tender carrots, peas, and Yukon Golds under a buttery puff pastry lid. Aromatic leeks, a hint of herbs, and a touch of cream make each bite cozy and well-rounded. Serve these individual pies for a comforting weeknight dinner or a casual gathering when everyone wants their own golden-topped portion.

Prep30 mins
Cook1 hr 20 mins
Serves6
DifficultyMedium

1

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and set them on the baking sheet for easier cleanup.
2

Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; cook until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce the heat, cover, and simmer for at least 25 minutes.
3

Remove the bay leaves. Use an immersion blender to blend the liquid until emulsified.
4

Slowly stir in heavy cream. Add the remaining 3 tablespoons butter along with carrots, peas, and the remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
5

Whisk the egg and water together and set aside as an egg wash.
6

Roll the puff pastry out slightly. Turn one of the prepared ramekins upside down on the pastry; cut circles 1/2 inch larger than the ramekin.
7

Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place the cut puff pastry rounds over the tops and press around the edges to seal. Brush each with the egg wash. Make a few knife slits on top of each pie to vent.
8

Bake in the preheated oven until the pastry is golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.