Easy Chicken Potpies

Easy Chicken Potpies – These individual potpies are topped with frozen puff pastry, which bakes into flaky golden layers—so there’s no need to make your own pie pastry.
Save time by using leftover chicken from a roast or a rotisserie bird for the filling, along with onion, carrots, celery, and green beans.
This classic chicken potpie recipe produces a comfort food dinner that’s also fancy enough for entertaining. Individual potpies are topped with frozen puff pastry, which bakes into flaky golden layers—so there’s no need to make your own pie pastry.
Save time by using leftover chicken from a roast or a rotisserie bird for the filling, along with onion, carrots, celery, and green beans.

Easy Chicken Potpies Recipe
In a large saucepan, melt butter over medium-high.
Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes.
Add flour and cook, stirring, 1 minute.
Gradually add broth, stirring constantly, then bring to a boil.
Reduce heat and simmer 5 minutes.
Stir in green beans and chicken and season with salt and pepper.
Divide filling among four 8-ounce ramekins.
Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins.
Cut a small X in center of each to vent, then place on top of filling.
Brush with beaten egg.
Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.
There are various ways to avoid the soggy bottom problem.
You can pre-bake the bottom crust before filling and adding the top crust.
Or you can brush the bottom crust with egg wash before filling and bake your pot pie on the lowest rack of the oven at an initial high temperature.
Easy Chicken Potpies Recipe Ingredients
3 tablespoons unsalted butter
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
5 tablespoons all-purpose flour
2 cups chicken broth
⅓ pound green beans, trimmed and cut into 1-inch pieces
2 cups diced cooked chicken
Salt and pepper
1 sheet thawed puff pastry
1 beaten egg
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