Individual Puff Pastry Chicken & Leek Pot Pie

This individual puff pastry chicken pot pie is inspired by an Irish pub classic and made easy with rotisserie chicken and store-bought puff pastry. A cream-free, stock-thickened chicken and leek pie filling is elevated with Dijon mustard, tarragon, and fresh lemon for modern comfort food that feels special but comes together fast.

On a recent trip to Ireland, I ordered chicken pot pie at a small local pub in Dingle - one of those meals that stays with you long after the plate is cleared. It was rich without being heavy, deeply savory, and had a flavor I couldn't quite place at first. Back home, thinking about it again and again, it finally clicked: tarragon.

I'm not usually one for dried herbs, but tarragon is the exception. Used sparingly, it doesn't overpower - instead, it lifts a dish and brings everything into focus. In this version of individual puff pastry chicken and leek pot pies, tarragon gives the creamy sauce its distinctive, almost nostalgic flavor.

These mini chicken pot pies are baked in individual ramekins or 6-inch pie plates and topped with flaky puff pastry - no bottom crust required.

Looking for another variation of a chicken pot pie from rotisserie chicken? Try this traditional easy one crust individual pot pie. It's flavorful, fast, easy and full of creamy old-fashioned pot pie filling with a tender flaky crust. 

Jump to:

• Why You'll Love These Individual Chicken Pot Pies
• Ingredients & Why They Matter
• How to Make Puff Pastry Chicken Pot Pie
• Make-Ahead Chicken Pot Pies
• What to Serve with Chicken Pot Pie
• Common questions about this recipe
• Share your thoughts
• Related
• my new cookbook is here!
• Individual Chicken & Leek Puff Pastry Pot Pies

Ingredients & Why They Matter

For the Chicken & Leek Pie Filling

• Cooked chicken (rotisserie or deli-roasted)
  The hearty base of the pie. Rotisserie chicken adds depth and saves time.
  Swap: Leftover roast chicken, poached chicken from easy small batch chicken stock recipe. This means you get a two-fer Chicken meat and chicken Stock. Turkey is also a great swap turkey.
• Butter & olive oil
  Used together to gently cook the leeks while adding richness without heaviness.
  Swap: All butter for extra richness or all olive oil for a lighter version.
• Leeks
  Softer and sweeter than onions, leeks bring a refined, almost silky flavor to the filling.
  Swap: Yellow onion or shallots if leeks aren't available.
• Flour or Cornstarch
  Thickens the sauce into a creamy, spoon-coating consistency.
  Swap: Gluten-free all-purpose flour or cornstarch slurry.
• White wine
  Adds acidity and depth, balancing the creaminess of the sauce.
  Swap: Extra chicken stock with a splash of lemon juice.
• Chicken stock
  Forms the backbone of the sauce and carries savory flavor throughout.
  Swap: Try making your own small batch homemade chicken stock (it's easier than you think) and use the moist and tender poached chicken as your protein for this pot pie. Tip: No need to open a whole carton of broth. Instead, Better Than Bouillon concentrate, mixes easily with water, keeps in the fridge for months and saves space and waste.

Flavor enhancers

• Dijon mustard
  Adds subtle tang and complexity without tasting "mustardy."
  Swap: Whole-grain mustard for texture or leave out for a milder filling.
• Crème fraîche
  Adds richness and a slight tang while keeping the sauce smooth.
  Swap: Heavy cream, sour cream, or Greek yogurt (for a lighter option).
• Dried tarragon - the signature flavor: herbaceous, slightly sweet, and a classic pairing with chicken. Buying it from the bulk section of a food co-op lets you purchase just what you need for this recipe, ensuring fresher flavor (and avoiding those spices that have been sitting in the cabinet for years).
  Swap: Fresh tarragon (use more - double the amount of dried) or a small mix of thyme and parsley.
• Fresh lemon juice
  Brightens the entire dish and prevents the sauce from feeling heavy.
  Swap: White wine vinegar in a pinch.
• Sea salt & freshly ground black pepper
  Essential for bringing all the flavors into balance.

Measurements in recipe card.

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For the Puff Pastry Topping

• Puff pastry
  Creates a flaky, golden crust without the work of a traditional pie dough.
• Egg wash
  Gives the pastry its glossy, bakery-style finish.
  Swap: Cream or milk for a softer sheen.
• Fennel seeds (optional)
  Add a subtle aromatic crunch that pairs beautifully with tarragon.

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How to Make Puff Pastry Chicken Pot Pie

1. Prepare the Ramekins

Butter two or three 14-ounce oven-safe ramekins or individual mini pie plates. I like to place them on a baking sheet to catch any drips during cooking. Divide the chopped rotisserie chicken or your protein of choice evenly between them and set aside.

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2. Bake the Puff Pastry

Heat oven to 400°F. If you have a convection setting, this is the time to use it! Adjust rack to the middle position. Line a rimmed baking sheet with parchment paper. Unroll puff pastry onto the sheet. If needed, gently roll it out to fit your ramekins.

Use a 14-ounce ramekin or your 6-inch pie plate as a guide to cut out 2 pastry rounds or squares. It's absolutely okay to have the puff pastry drape over edge of your individual ramekin.

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3. Make the chicken and leek pie filling

Meanwhile, I start on the leek and tarragon filling. In a saucepan over medium heat, melt the butter with the olive oil. Add the sliced leeks and cook gently for a few minutes until softened - do not let them brown.

Stir in the flour and cook for 1 minute. Slowly add the white wine, stirring constantly. Then gradually add the chicken stock, a little at a time, stirring well after each addition until the sauce is smooth and lightly thickened.

Stir in the flavor boosters:

• Dijon mustard
• Crème fraîche
• Dried tarragon
• A squeeze of lemon juice

Season with sea salt and black pepper. Now, take a taste and adjust seasoning.

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4. Serve

Using oven mitts, place chicken and leek pie ramekins on a serving plate.

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Make-Ahead Chicken Pot Pies

These individual pot pies are perfect for making ahead - just wait to bake the puff pastry until you're ready to serve for the best results.

Divide the rotisserie chicken evenly between buttered ramekins. Prepare the leek and tarragon filling and pour it over the chicken. Let the ramekins cool completely, then refrigerate or freeze.

Let the pot pie filling cool completely, then cover ramekin tightly with plastic wrap. Refrigerate for up to 2 days, or freeze for up to 3 months - wrapping well and placing in a freezer-safe bag

When ready to bake, thaw frozen pot pies overnight in the refrigerator. Preheat the oven to 375°F and prepare the puff pastry tops. Place the ramekins and the puff pastry on separate baking sheets and bake for about 30 minutes, until the filling is hot and bubbling and the puff pastry is golden and puffed. Remove from the oven, place the pastry snugly on top of each ramekin, and serve immediately.

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What to Serve with Chicken Pot Pie

These sides pair beautifully with the richness of chicken and leek pie:

• Simple Salad with Jam Vinaigrette
  A mixed green salad tossed with my jam vinaigrette balances the richness of the soup perfectly. In a large salad bowl, whisk together 1 tablespoon of a sweet and spicy hot pepper jelly, 1 ½ tablespoon olive oil, 1 ½ tablespoon apple cider vinegar, 1 diced shallot, ¼ teaspoon salt, and ⅛ teaspoon pepper. Give it a taste-if you want more of that sweet-spicy kick, stir in more jam. Toss with your mixed greens and serve.
• maple roasted carrots with salted pepitas  bring beauty and flavor to your table for two.
• Steamed green beans with butter

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These individual chicken and leek puff pastry pot pies are comfort food with intention - rich but balanced, nostalgic yet elevated. Inspired by a pub meal in Ireland and made practical with rotisserie chicken, they're the kind of dish you'll come back to again and again.

If you make them, I'd love to hear how they turned out - and what sides you served alongside.

Related

Looking for other chicken dinner recipes for two? Try these: