Mini Chicken Pot Pie

Prep Time:

Cook Time:

Serves: 6


  • 1 package puff pastry, thawed

  • 3 skin-on chicken breast halves

  • 2 tablespoons olive oil

  • 1 tablespoon thyme

  • 1 tablespoon rosemary

  • 1 tablespoon pepper

  • 2 teaspoons sea salt

  • 2 tablespoons butter

  • 1 large onion, chopped

  • 3 medium carrots, chopped

  • 12 ounces mushrooms, chopped

  • ½ cup flour

  • ½ cup dry white wine

  • 3 cups chicken stock

  • ½ cup heavy cream (or 2% Milk)

  • 1 cup Green Valley Cut Green Beans, drained (Consider adding 1 cup Green Valley Sweet Peas, drained too)

  • 1 egg

  • 2 tablespoons water


  1. To roast the chicken, preheat oven to 425 degrees F.

  2. On a baking sheet lined with foil, lay breast skin side up and drizzle with olive oil. Season with thyme, rosemary, pepper and sea salt. Rub the seasonings all over the chicken and under the skin.

  3. Roast chicken for 30-45 minutes, until chicken reaches 165 degrees F. internally and juices run clear.

  4. Remove chicken, allow to cool, and then shred removing all bones, skin or fat. Save pan drippings for use in our filling.

  5. In a large saucepan, combine butter and drippings from the roasted chicken. Bring to medium-high heat and add onions, carrots and mushrooms. Cook stirring occasionally about 3-5 minutes.

  6. Stir in the chicken, then sprinkle the flour over the top and stir, cooking for an additional minute. Deglaze the pan with the white wine, stirring up any bits that have stuck to the bottom of the pan.

  7. Slowly add the chicken broth while continuing to stir, cook until sauce has thickened.

  8. Once it starts to thicken, add salt and pepper to taste.

  9. Add the cream, continuing to stir. Let the mixture thicken, cooking an additional 3 minutes or so.

  10. At this time add your Cut Green Beans and/or Sweet Peas and give one more stir.

  11. Pour your filling into six 6″ ramekins (large baking dish could also be used)

  12. Roll out the puff pastry just enough to cover your dish. Press the dough against the sides so that it sticks.

  13. Cut small vents in the surface of the dough.

  14. Beat egg and water and apply mixture over the top of the entire crust.

  15. Place ramekins over top of a baking sheet and bake for 25-30 minutes or until crust is golden brown and filling is bubbling.

  16. Try covering your crust lightly with foil to prevent over-browning.

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.