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Individual Chicken Potpies

Individual Chicken Potpies

Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4

Potpies are an excellent way to use up leftover roast chicken. Here, the potpies come together quickly because the recipe calls for store-bought puff pastry. Be sure to choose a good-quality brand that includes real butter, and keep the pastry frozen until ready to use.


  • 8 Tbs. (1 stick) unsalted butter, cut into
      1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 4 cups chicken stock
  • 1/2 tsp. chopped fresh thyme
  • 1 bay leaf
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup peeled and chopped carrots
  • 1/2 cup chopped white button mushrooms
  • 1/2 cup chopped red-skinned potatoes
  • 1 cup chopped cooked chicken
  • 1/2 cup cooked fresh or frozen peas
  • Salt and freshly ground pepper, to taste
  • Four 6-inch squares frozen puff pastry
  • 1 egg, beaten with 1 tsp. water


Preheat an oven to 400ºF.

In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add the thyme, bay leaf, onions, celery, carrots and mushrooms and cook until the vegetables are tender, about 5 minutes. Add the potatoes, chicken, peas, salt and pepper and cook until the potatoes are tender, about 5 minutes. Remove from the heat and let cool for 5 minutes. Remove the bay leaf and discard.

Divide the filling among 4 ovenproof bowls and place on a baking sheet. Brush the puff pastry squares with the egg mixture. Brush the rims of the bowls with water. Place 1 pastry square on top of each bowl, pressing lightly on the edges. Bake until the pastry is puffed and golden brown, about 20 minutes. Let rest for 5 minutes before serving. Serves 4.

Williams-Sonoma Kitchen.