Simple & Homemade Chicken Pot Pie


  • 1 lb skinless boneless chicken breast, in bite size cubes
  • Vegetable Mixture:
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 2 -4 bay leaves
  • 1/4 tsp thyme
  • 1/4 tsp rosemary
  • Pie Filling:
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 2 -3 garlic cloves minced
  • 1/3 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp celery seed
  • 1/4 tsp rosemary
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 puff pastry sheets


  1. Remove puff pastry from the freezer and let thaw. After it's a bit thawed, open and lay flat on the counter. Preheat over to 375 degrees.
  2. Chop carrots and celery. Cook chicken (I sauteed it but you could grill or boil it as well.)
  3. Saute the vegetables in a bit of olive oil.
  4. Add chicken back to the saute pan and mix with the vegetables. Season with bay leaves, thyme and rosemary
  5. In a sauce pan, cook the onions and garlic in the butter. After onions and garlic are cooked (transparent), add flour through rosemary and mix until combined. Add chicken broth and milk slowly and continue stirring. Let simmer until mixture reaches desired consistency.
  6. Add chicken and vegetable mixture to each of the ramekins and then pour the flour / broth / milk mixture over the vegetables to create evenly filled bowls.
  7. Using the ramekin as a guide, cut a circle of puff pastry around the bowl with about 1/2″ excess to roll over top edge of bowl.
  8. Lay puff pastry over each bowl. Press edges along side of bowl. Use a knife to create slits in the top of the dough (to allow steam to escape during cooking).
  9. Set ramekin on baking tray or dish (just to prevent contents from spilling over into the oven) and bake for 45 – 55 minutes. Pot pie is done when the contents are hot and bubbling.