Dinner

Individual Chicken Potpies Recipe

ByHugo Harnd January 8, 2026January 8, 2026

Introduction

Individual chicken potpies are a comforting classic made easy with flaky puff pastry and a hearty chicken and vegetable filling. Perfect for a cozy dinner, these single-serving pies combine tender chicken, fresh veggies, and a creamy sauce wrapped in golden, buttery crusts.

Two small round pot pies with a shiny golden-brown flaky crust sit on a white oval ceramic dish over a white marbled textured surface. One pot pie has a triangular piece of its crust removed, showing a creamy filling with chunks of white meat, orange carrot slices, and green herbs inside. Each pot pie is baked in a small black cast iron pan with handles. Two forks with wooden handles rest next to the pies on the dish. The background features a striped cloth with blue and white lines. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons all-purpose flour, plus more for surface
1 package (about 1 pound) frozen puff pastry, preferably all-butter, thawed
2 tablespoons unsalted butter
½ onion, diced (1 cup)
1 small carrot, peeled and thinly sliced (⅓ cup)
1 stalk celery, thinly sliced (⅓ cup)
1 small Yukon Gold potato, scrubbed and cut into ½-inch dice
1 ¼ cups low-sodium chicken broth
1 cup packed coarsely chopped collard-green leaves (2 ounces)
8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
Coarse salt and freshly ground pepper
1 large egg, lightly beaten

Instructions

Step 1: Preheat the oven to 425°F (220°C). On a floured surface, place a 1 1/2-cup ovenproof dish on the puff pastry and cut a circle about ½ inch larger than the dish. Cut slits in the pastry to create vents. Repeat this to make tops for each potpie and refrigerate the pastry rounds on a parchment-lined baking sheet.
Step 2: Melt the butter in a large skillet over medium heat. Add the diced onion and cook, stirring, until softened, about 4 minutes. Add the carrot, celery, and potato and continue cooking, stirring often, until the vegetables are tender, around 6 minutes.
Step 3: Stir in the 2 tablespoons of flour and cook for about 1 minute. Gradually add the chicken broth, stirring constantly, and bring the mixture to a boil. Add the chopped collard greens and chicken pieces, then reduce the heat and simmer until the sauce thickens and the chicken is cooked through, about 2 minutes. Season with salt and pepper to taste.
Step 4: Divide the chicken and vegetable filling evenly between the ovenproof dishes. Top each with a puff pastry circle, pressing the edges to seal. Brush the pastry with the beaten egg for a shiny, golden finish.
Step 5: Place the dishes on a baking sheet and bake in the preheated oven until the pastry is puffed and golden brown, about 25 minutes. Let cool slightly before serving.

Tips & Variations

Use all-butter puff pastry for the best flavor and flakiness.
Swap collard greens for spinach or kale if preferred.
For extra richness, add a splash of cream to the filling before baking.
Make ahead by assembling the potpies and keeping them refrigerated for up to 24 hours before baking.

Storage

Store any leftover potpies covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 15 minutes, to keep the crust crisp. Avoid microwaving to prevent sogginess.