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Individual Chicken Pot Pie with Flaky Puff Crust

Seared chicken and fresh vegetables simmered in a rich creamy gravy, ladled into individual dishes, topped with puff pastry, and baked until the crust is golden and flaky. Pure comfort food.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 580 kcal

Equipment

  • 1 | Large pot |
  • 1 Tongs
  • 1 | Ladle |
  • 4 | Oven-safe dishes | pumpkin-shaped preferred
  • 1 | Pastry brush |

Ingredients
  

  • 1.5 | lbs | chicken breast |
  • 2 | tbsp | olive oil |
  • 1 | | onion | diced
  • 2 | | carrots | diced
  • 2 | | potatoes | diced
  • 1 | cup | peas |
  • 2 | cups | chicken broth |
  • 1 | cup | heavy cream |
  • 1 | sheet | puff pastry |
  • 1 | | egg | beaten
  • 1 | tsp | salt | to taste
  • 0.5 | tsp | black pepper | to taste

Instructions
 

  • Season and sear chicken breasts until golden; remove and set aside.
  • Sauté onion, carrots, and potatoes in the same pot.
  • Add broth and cream; simmer until gravy thickens.
  • Chop chicken, return to pot, and stir in peas.
  • Ladle filling into individual oven-safe dishes.
  • Top each with a piece of puff pastry and seal edges.
  • Brush with egg wash and cut steam vents.
  • Bake at 400°F for 20-25 minutes until golden.

Notes

Keep puff pastry cold until ready to use.
Do not overfill the dishes.
Vent the crust to prevent sogginess.
Filling can be made a day ahead.