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overhead view of a half-eaten pot pie with a spoonful of chicken, carrots, and peas
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Chicken Pot Pies Primavera

These individual chicken pot pies are adorable. They're filled with succulent chicken, delicious veggies, and topped with a super flaky crust.
Prep Time30 mins
Cook Time1 hr
Resting Time2 hrs
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 819kcal
Author: Victoria


Pâte Brisée:

  • ½ teaspoon koher salt
  • cup very cold water
  • 1 ½ cups + 1 tablespoon all-purpose flour plus more for dusting
  • ½ cup + 2 ½ tablespoons unsalted butter very cold and cut into small cubes


  • ¼ cup (½ stick) unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 stalks celery trimmed, quartered lengthwise, and chopped (1 cup)
  • 2 carrots peeled, trimmed, and sliced (1 cup)
  • 1 tablespoon minced garlic
  • ½ cup all-purpose flour
  • 5 ¼ cups chicken broth or stock heated to a simmer (three14.5-ounce cans broth)
  • 3 ½ cups shredded chicken bite-size pieces
  • 1 cup fresh or frozen peas
  • 1 cup frozen corn
  • 1 cup fresh or frozen pearl onions peeled if fresh
  • 1 teaspoon. dried thyme or 1 tablespoon chopped fresh thyme
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon heavy cream optional
  • Kosher salt and freshly ground black pepper


  • 1 egg yolk
  • 1 tablespoon heavy cream
  • Kosher salt and freshly ground black pepper


  • To make the pâte brisée (flaky pastry): In a small bowl add the salt to the water and stir to dissolve. Keep cold in the refrigerator.
  • In a food processor, put the flour in the work bowl and add the small butter cubes, scattering all over. Pulse briefly until the mixture forms large crumbs and some of the butter is still the size of peas. Add the water-salt mixture and pulse for several seconds until the dough begins to come together in a ball. You should still be able to see some butter chunks.
  • On a lightly floured surface, shape the dough into a disk 1 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or up to overnight (this dough can now be frozen in a freezer bag and then defrosted in the refrigerator the day before it is to be used).
  • Meanwhile, make the filling: In a large pot over medium-high heat, melt the butter with the olive oil and add the celery, carrots, and garlic. Cook for about 5 minutes, stirring frequently until somewhat softened. Add the flour and stir for another minute or 2. A little at a time, whisk in the hot broth until smooth. Raise the heat and bring the mixture to a boil. Lower the heat and simmer for about 5 to 10 minutes until thickened, stirring regularly. Add the shredded chicken, peas, corn, and pearl onions. Simmer for another 5 minutes, then add the thyme, parsley, and heavy cream, and season with salt and pepper, to taste. Remove from the heat and set aside or chill until ready to assemble pot pies (the filling can be transferred to an air-tight container and refrigerated overnight until ready to use). You will have 6 ½ cups filling.
  • To make pot pies in 8 (1-cup) ramekins: Place the chilled dough on a floured surface and roll out ⅛-inch thick, lifting and rotating the dough to make sure it doesn’t stick, and working quickly to ensure the dough stays as cold as possible. Add more flour to the board as needed. Cut out rounds of dough slightly larger than ramekins. Either flip ramekins over onto dough and use a knife to cut slightly larger than the diameter, or use a round cookie cutter slightly larger than the diameter of the ramekins. Gather scraps, and reserve any excess dough for another use (such as a small crostata*). Divide filling between ramekins, lightly brush water around ramekin edges, and gently place dough rounds over the tops, pressing around the edges with your hands to seal.
  • To make pot pies in 4 oven-proof bowls (2 to 3 cup capacity): Divide the chilled dough into 4 and roll out each piece to ⅛-inch thick. Divide filling between bowls, lightly brush water around bowl edges, and gently place dough rounds over the tops. Use a knife to trim excess dough, leaving a small border of dough. Press the dough around the edges with your hands to seal. Gather scraps, and reserve any excess dough for another use (such as a small crostata*).
  • Use a paring knife to cut a small X into the center of each dough, wiggling the knife a bit to ensure the X is big enough to vent steam, and won’t close up when you apply eggwash. Place pot pies on a foil-lined half sheet pan (for easy cleanup) and chill in the refrigerator for about 15 minutes while you preheat the oven. This will result in a flakier crust.
  • Preheat the oven to 400°F. Beat the egg yolk with the heavy cream for the egg wash. Lightly brush the tops and edges of the pastry crust, being careful to only use as much egg wash as necessary (excess will drip down the ramekins and make a mess). Sprinkle tops with a bit of kosher salt and some freshly ground black pepper. Bake the pot pies for about 30 to 40 minutes, or until the crusts are golden brown and the filling is hot and bubbly, rotating the pan from front to back halfway though for even browning.


*With my leftover dough, I decided to make a small-ish apple crostata. I simply gathered the dough scraps after cutting out the circles, rerolled the dough to ⅛-inch thick, and allowed it to chill briefly in the refrigerator to firm back up a bit. Meanwhile, I peeled, quartered, cored, and thinly sliced a couple apples (1 granny smith and 1 royal gala, just to keep things interesting), and squeezed lemon juice over them. I fanned out the apple slices over the chilled dough, leaving a dough border (I only used about 1 ½ of the apples). I then sprinkled sugar over the apples, along with some ground cardamom and cinnamon, Folded over the edges, topped with leftover crumble topping, dotted the filling with unsalted butter, and brushed a bit of heavy cream on the crust. Baked it at 375°F for about 45 to 50 minutes or so until the crust was golden. What a delicious way to end the meal, and it was completely unplanned and “thrown together” last minute.


Serving: 1bowl (or 2 ramekins) | Calories: 819kcal | Carbohydrates: 44g | Protein: 101g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 304mg | Sodium: 1924mg | Potassium: 635mg | Fiber: 8g | Sugar: 13g