Individual Chicken Pot Pie

Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes
Servings 6 servings


  • 4 tablespoons olive oil divided
  • 2 pounds chicken breast chopped
  • 2 shallots chopped
  • 3 cloves garlic crushed
  • 1 pound mushrooms sliced
  • sea salt and freshly ground black pepper to taste
  • 2 ounces white wine or chicken stock
  • 1/2 cup flour
  • 3 cups milk
  • 3 tablespoons butter
  • 3 sheets puff pastry
  • 1 egg beaten


  • COOKING INSTRUCTIONS: Heat 2 tablespoon oil in a large frying pan over medium high heat. Brown the chicken until golden, for 5 minutes. Remove from the pan and set aside.
  • Heat the remaining two tablespoons of oil in the pan. Add the shallots and garlic and cook for 2 minutes. Add the mushrooms and cook 10 minutes. Season with salt and pepper and deglaze with the white wine.
  • In a separate bowl whisk the flour into the milk to make a slurry. Pour over the mushrooms and cook until thickened.
  • Stir in the butter and the chicken.
  • Bake in a preheated oven on 390 degrees.
  • Divide the filling between six ramekins or small baking dishes. Cut 8 circles slightly bigger than the dishes and top each pie with two pastry circles. Lightly brush with egg.
  • Bake for 20 minutes and serve immediately.


SERVING SUGGESTION: Tossed Salad, Lettuce (not iceberg), salad veggies (of your choice) and salad dressing. VEGITARIAN: Replace chicken with eggplant NUTRITION: 542 Calories; 26g Fat (44.7% calories from fat); 45g Protein; 29g Carbohydrate; 2g Dietary Fiber; 155mg Cholesterol; 291mg Sodium. Exchanges: 1 1/2 Grain (Starch); 5 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 4 1/2 Fat.
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