Individual Chicken Pot Pies

There is nothing that screams comfort food more than chicken pot pie. Puff pastry used for the crust is a game changer and once you add a splash of cognac to the hearty filling, you will never want to make pot pie any other way again.

Whenever I ask Dusty, "Hey, what sounds good for dinner?" The response is always, "Chicken pot pie." Anytime I ask him what I can make special for him for dinner, the answer will be 90% of the time (he loves his mom's enchiladas, tuna casserole and pork chop casserole the other 10%), chicken pot pie. 

I've been making this recipe for 8+ years now and it has been 8+ years since my husband has bought a frozen Marie Calendar chicken pot pie. It is that good! 

I love serving these pot pies in their own individual ramekins to help with portion control and because it makes them look so cute (like tiny soda cans)! But mostly it's for portion control because I could eat a ridiculous amount of this hearty, savory, chicken pot pie goodness! 

Each individual pot pie is portioned just right to be filling, satisfying and WW approved ;)

Individual Chicken Pot Pies

Servings: 4

2 tablespoon Butter

8 ounces Yukon Gold Potaoes, cut into 1-inch pieces

1/2 large Yellow Onion, chopped

3 medium Carrots, cut into 1-inch pieces

8 ounces sliced Mushrooms

1/4 cup Cognac

3 tablespoons Flour

1 cup Chicken Broth

1 /2 cup Whole Milk

Shredded meat from 1 Rotisserie Chicken

1 cup frozen Green Peas

2 tablespoons chopped fresh Parsley

1 teaspoon dried Thyme

1/4 teaspoon dried Sage

1/2 tablespoon Kosher Salt

1 /2 teaspoon freshly ground Pepper

1 sheet of thawed Puff Pastry

1 Egg Yolk

1 tsp Water

Preheat the oven to 425F. In a large Dutch oven or pot, melt the butter over medium heat. Add the onions, mushrooms, carrots and potatoes and cook, stirring, until tender for 10-12 minutes. Carefully add the cognac and allow it to reduce slightly for approximately 1 minute. Sprinkle the flour over the vegetables and stir to coat the vegetable medley. Pour in the chicken broth and milk, stir to combine and allow to simmer and thicken for a couple minutes. Add in the chicken, green peas, parsley, thyme, sage, salt and pepper. Stir to combine and remove the pot from heat.

Portion the chicken filling into 4 (2 cup) sized ramekins, greased with cooking spray. Using a large biscuit cutter, cut the thawed puff pastry into 4 circles. The circles should be slightly larger than the ramekin. Place the puff pastry circles over each ramekin and crimp down slightly to seal. Cut a 1/2 inch hole in the center to vent. In a small bowl, whisk together the egg yolk and water. Brush the tops of the puff pastry with the egg wash. 

Place the 4 ramekins on a large baking sheet. Bake in the oven for 10 minutes and then cover lightly with foil and continue baking for an additional 20-25 minutes until golden and bubbly. Enjoy!