Individual Chicken (or Turkey!) Pot Pies

Last nights dinner was a fun hit! We had “chicken pie” for dinner, which the kids thoughts was hilarious. Pie for dinner?! Hooray! I think they were a little surprised it was a savory pie filled with chicken and veggies, but it had a pie crazy, so they ate it anyway! Parent win! Hooray!

These little individual pies are so fun to make. I used store-bought puffed pasty instead of making pastry, which was a huge time save. And, I was able to use up lots of bibs and bobs in the fridge. It’s the perfect empty-your-fridge kinda meal!

I will say the individual aspect makes a little more work since you’re making 4-6 little pies instead of 1 big one. But the happy look on the kids face was all worth it!

This would be a great thing to make with all that leftover turkey from Thanksgiving – just saying. 🙂 What’s your favorite way to use up leftover chicken/turkey? Let me know in the comments below!

Individual Chicken (or Turkey!) Pot Pies

Servings: 4-6
Time: 1 hour, 10 minutes
Difficulty: medium
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Ingredients

1 package frozen puff pastry, thawed
4 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, roughly chopped
3 stalks celery, diced
3 carrots, sliced into ¼-inch rounds
1/3 cup all-purpose flour, plus more for rolling the pastry
2 cups chicken stock or broth
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup milk
1 tablespoon chopped fresh thyme, plus a few thyme springs for serving
3-4 cups shredded cooked chicken, from 1 rotisserie chicken or leftovers (like these or these)
1 cup frozen peas
1/2 cup frozen corn
1 egg

Directions

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or silpat and set aside.
On a clean work surface place the puff pastry and sprinkle with flour. Roll out about 1/8-inch thick. Cut out 4-6 circles (depending on how many bowls you’re using) about 2 inches larger than the diameter of your oven-safe bowls. Cover with a damp paper towel and set aside.
In a large sauté pan over medium heat, melt the butter. Add the yellow onion, garlic, celery, and carrots. Sauté, stirring occasionally, until the carrots are just cooked, 8 to 10 minutes. Add the flour and cook, stirring constantly, for about 2 minutes. Add the broth, salt, and pepper. Bring to a boil, stirring with a wooden spoon and scraping the bottom and corners of the pan to incorporate the flour. Simmer until thickened, a few minutes.
Off the heat, stir in milk, thyme, chicken, peas and corn. Taste and adjust seasoning, if necessary.
Ladle the filling into oven-safe soup bowls. The filling should come up no more than three-quarters of the way to the top of the bowls.
Beat the egg with 1 tablespoon of water. Brush the outside edges of each bowl with the egg wash.
Place the dough rounds over the bowls, pressing firmly around the edges so that the dough adheres. Transfer the bowls to the lined baking sheet. Brush the dough with the egg wash. Using a sharp knife, make a ½-inch slit in the top of each pie.
Bake for 20 to 25 minutes, or until the pastry is a rich golden brown. Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot bowls to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve. Enjoy!