Description
This Individual Chicken Pot Pies recipe features tender rotisserie chicken combined with hearty mixed vegetables in a creamy mushroom sauce, all encased in flaky puff pastry. Baked to golden perfection, these comforting pot pies make a satisfying homemade meal perfect for family dinners or meal prep.
Ingredients
Scale
Filling
- 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 tbsp unsalted butter
- 2 tbsp all purpose flour (16 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
Pastry Topping
- 1 package thawed puff pastry sheets
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
- Prepare for Baking: Preheat your oven to 400°F and arrange individual oven-safe baking or meal prep dishes on a baking sheet. Ensure they are sturdy enough to withstand high baking temperatures and ready to be filled.
- Create the Base Sauce: In a pot, melt the unsalted butter over medium-high heat. Add chopped onion, celery, minced garlic, and fresh thyme leaves. Cook while stirring for about 5 minutes until vegetables are tender. Sprinkle the all-purpose flour over the vegetables and stir thoroughly to coat evenly, forming a roux that will thicken the sauce.
- Develop the Filling: Pour in the chicken stock and cream of mushroom soup. Whisk the mixture thoroughly to prevent flour lumps. Bring it to a boil and let it cook for 1 to 2 minutes to activate the thickening agents. Remove from heat and allow to cool slightly before assembling.
- Prepare the Pastry Tops: On a lightly floured surface, unroll the thawed puff pastry sheets. Trim the pastry into squares sized to fit the openings of your baking dishes. If necessary, press seams together by wetting the edges lightly and crimping them. Cut an “X” in the center of each pastry square to allow steam to escape while baking.
- Apply Egg Wash: Whisk together the egg and water to create an egg wash. Brush this over the top and edges of each pastry square to ensure a golden-brown and glossy finish during baking. You can skip this step if you intend to freeze the pies for later use.
- Assemble the Pot Pies: Mix the frozen mixed vegetables and chopped rotisserie chicken into the cooled soup mixture. Evenly distribute the filling among the six baking dishes, aiming for about 2 cups of filling per dish.
- Top with Pastry: Place a prepared pastry square on top of each filled dish. Press down gently on the corners if they extend beyond the dish edges but avoid pushing pastry into the filling to maintain separation.
- 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 final 10 minutes. The pastry should puff up, become flaky, and develop a rich golden-brown color indicating the pot pies are fully cooked and ready to serve.
Notes
- The rotisserie chicken used in this recipe is pre-cooked, making preparation faster and simplifying the recipe.
- Using frozen mixed vegetables makes this recipe convenient year-round and adds a variety of nutrients.
- If freezing the pot pies before baking, skip the egg wash and bake directly from frozen, increasing bake time accordingly.
- You can substitute cream of mushroom soup with homemade white sauce or another creamy soup if preferred.
- Adjust seasoning such as salt, chili powder, and mustard powder according to your taste preferences.
- Ensure puff pastry is fully thawed before rolling to prevent cracking.
- Use square or round oven-safe dishes about 4 to 6 inches in diameter for individual servings.
