Chicken Pot Pies in Ramekins
Two individual pot pies with a creamy chicken and vegetable filling under flaky puff-pastry lids.
Pan: Two 12–16-oz oven-safe ramekins and a medium saucepan
Why it works for two
Baking pot pie in two oven-safe ramekins or mini baking dishes gives you the golden crust everyone fights over, without making a full-size pie. Store-bought puff pastry keeps it weeknight-friendly.
Method
- Heat the oven to 400°F. Melt the butter in a saucepan over medium heat and cook the onion, carrot and celery for 5–6 minutes until softened.
- Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth and milk and simmer, stirring, for 3–4 minutes until thickened.
- Stir in the chicken, peas and thyme, season, and divide the filling between the ramekins.
- Cut two circles of puff pastry about ½ inch wider than the ramekins. Lay them over the filling, press the edges to seal, brush with egg and cut a small vent in each.
- Set the ramekins on a baking sheet and bake for 20–25 minutes until the pastry is puffed and deep golden and the filling bubbles. Cool 5 minutes before serving.
Skill spotlight: Making a roux
A roux is equal parts fat and flour cooked together, then whisked with liquid to thicken it. Cooking the flour for a minute first removes its raw taste.
📏 Scaling & planning
- Freeze the unused half of the pastry sheet, well wrapped, for another day.
- Assemble the pot pies up to 1 day ahead and refrigerate; add 5 minutes to the baking time.
🥡 If there's any left
- Leftover egg wash can be added to scrambled eggs the next morning.
Want to learn more techniques? Visit our kitchen skills guide.
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