Individual Chicken & Leek Puff Pastry Pot Pies
Inspired by an Irish pub favorite, these individual puff pastry chicken and leek pot pies from rotisserie chicken and use store-bought puff pastry for a quick, modern comfort meal with elevated flavor.
Servings: 2 to 3 pies
Ingredients
Filling
- 8 ounces rotisserie chicken or cooked deli chicken, chop into bite-size pieces
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 small leeks or 1 large leek (about ½ pound), tops removed, well washed, thinly sliced
- 1 tablespoon plain flour , gluten-free flour, or cornstarch
- ¼ cup white wine
- 2 cups chicken stock try making easy small batch chicken stock or see note below about bouillion concentrates
- 1 tablespoon Dijon mustard
- 2 tablespoons crème fraîche sour cream or greek yogurt
- ½ tablespoon dried tarragon
- Squeeze of fresh lemon juice
- Sea salt and freshly ground black pepper
Puff Pastry Topping
- 1 sheet store bought puff pastry ,thawed
- 1 egg
- Fennel seeds for sprinkling (optional but lovely)
Instructions
Prepare the Ramekins
- Butter two to three 14-ounce oven-safe ramekins. Divide the chopped chicken evenly between them and set aside.
Bake Puff Pastry
- Heat oven to 400°F. 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 as a guide to cut out 2 to 3 pastry squares or rounds.
- Cut 3 small vents in the center of each square or round. Whisk egg with water, brush pastry, and sprinkle lightly with fennel seeds. Bake for about 25 - 30 minutes, until puffed and golden brown. Set aside.
Chicken and Leek Pie Filling
- Meanwhile, 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 Dijon mustard, crème fraîche, dried tarragon, a squeeze of lemon juice. Season with sea salt and black pepper. Taste and adjust seasoning. Pour the sauce evenly over the chicken in each ramekin.
Assemble & Bake
- Once the puff pastries are out of the oven, decrease temperature to 375°F (convection if available). Place ramekins on baking sheet and bake for 30 - 35 minutes, until filling is warmed through and bubbling.
Notes
Chicken Stock Tips: 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.
Make Ahead Tips: For best results, do not bake the puff pastry until ready to serve. Read the section above on Make Ahead Chicken Pot Pie for tips and guidance on freezing and reheating a chicken pot pie