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Four bowls filled with chopped chicken and vegetables all topped with golden crusts
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5 from 1 vote

Individual Chicken Pot Pies

The ultimate comfort food—creamy chicken and vegetable filling sitting beneath a thyme-infused pâte brisée crust. Poached chicken remains succulent, while a creamy sauce and loads of veggies add a decadent touch.
Prep Time2 hours 20 minutes
Cook Time1 hour 40 minutes
Total Time4 hours
Course: Mains
Cuisine: American
Servings: 6 servings
Calories: 720

Ingredients

For the herbed pâte brisée

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon coarse salt
  • 1 to 2 tablespoons chopped fresh thyme
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 cup ice water

For the filling

  • One whole chicken
  • Coarse salt and freshly ground black pepper
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/2 large red onion, finely chopped (about 1 cup)
  • 3 1/2 ounces shiitake mushrooms, stemmed and quartered (about 2 cups)
  • 3 carrots, cut into 1/2-inch (12-mm) dice (about 1 1/3 cups)
  • 1 parsnip, cut into 1/2-inch (12-mm) dice (about 1 cup)
  • 2 tablespoons brandy
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 3/4 cup frozen peas
  • 3/4 cup frozen pearl onions, (or substitute fresh pearl onions, peeled and parboiled)
  • 2 teaspoons chopped fresh thyme or other herb, (optional)
  • 1 tablespoon chopped parsley
  • Pinch nutmeg, (optional)
  • 1 egg, lightly beaten, for egg wash
US - Metric

Instructions

Make the pastry

  • In the bowl of a food processor, combine the flour, sugar, salt, and thyme. Add the butter and pulse until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube in a slow and steady stream, a little bit at a time, until the dough just comes together. You may not need quite all of the water. The dough should not be wet or sticky. If the dough is too dry and does not hold together, add a little more water.
  • Turn the dough out onto a clean work surface. Divide in 2 and wrap each half in plastic wrap, shaping them into flattened disks. Refrigerate for at least 30 minutes.

Make the filling

  • Rinse the chicken. Place it in a large saucepan or small pot, just large enough to hold the chicken comfortably, and add enough water to cover. Bring to a simmer over high heat. Reduce the heat and skim the foam that is floating on the top of the water. Add up to 1 tablespoon salt and 1/2 teaspoon pepper. Simmer until the chicken is cooked through, 40 to 45 minutes. Remove the chicken from the pot with a large slotted spoon and let cool. Pull the meat from the bones and shred it. Discard the skin and bones.
  • Strain the stock through a fine strainer. Measure 2 1/2 cups and set aside. Refrigerate or freeze the remaining stock for another use.
  • In a large saucepan over medium-low heat, melt the butter. Add the red onion, mushrooms, carrots, and parsnip, season with salt and pepper, and cook until softened, 5 to 7 minutes. Add the brandy and simmer until evaporated. Add the flour, stir to blend with the butter, and cook for 30 seconds. Add the 2 1/2 cups reserved chicken stock, bring to a simmer, and cook for 2 to 3 minutes. Add the milk, bring to a simmer, and cook until the vegetables are tender and the sauce has reduced to the consistency of a thick white sauce, 7 to 12 minutes. Add the peas, pearl onions, thyme or other herb, if using, parsley, nutmeg, and shredded chicken. Season with salt and pepper.
  • Preheat the oven to 375°F (190°C). Arrange a rack in the center of the oven. Line a baking sheet with parchment paper or a nonstick silicone baking mat.
  • Roll the dough 1/8 to 1/4 inch thick. Cut rounds slightly larger than the diameter of your ovenproof bowls or ramekins. Place the rounds on another baking sheet and set aside in the refrigerator.
  • Ladle the chicken mixture into the ramekins. The mixture should come all the way up to the top of the bowl so that the crust doesn’t sink into the filling and soak. Top each bowl with a round of dough, tucking the excess around the edges of the ramekins. Brush with the egg wash. Use a knife or scissors to cut a vent in the crust. Set the dishes on the prepared baking sheet and bake, rotating the sheet about two-thirds of the way through the cooking, until the crust is golden brown and the juices are bubbling, 30 to 40 minutes. Serve hot.

Nutrition

Serving: 1serving | Calories: 720kcal | Carbohydrates: 64g | Protein: 12g | Fat: 46g | Saturated Fat: 29g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 147mg | Sodium: 463mg | Fiber: 6g | Sugar: 10g