Ramekin Chicken Pot Pie

Nothing beats tucking into a warm and comforting Chicken Pot Pie. The big flavors and heartiness of this classic dish is what makes it a favorite with millions of people around the world. In this recipe we will show you how to make Ramekin Chicken Pot Pie which is individually portioned versions of this wonderful dish. The recipe is easy to make and can be prepared in advance and refrigerated / frozen until you are ready to enjoy. Making this the perfect warming meal for a cold winter’s evening

How to make Ramekin Chicken Pot Pie

There are three elements to this dish. That is, sourcing the appropriate Ramekins, preparing the filling, and coating the pie with a luscious Pastry before it goes into the oven to bake. We’ll touch on all three, with most of the effort will naturally go into making that wonderful Chicken filling

We’re not fussy at all about what type of Ramekins you use for this recipe. All you need to consider is how large you want your servings to be, as this dish is one that is best served with one Ramekin being enough to feed one person

So, source the appropriately sized Ramekins for your needs and you’ll be set. Don’t worry, we make more than enough Chicken Pot Pie filling to feed at least 4 hungry people. Of course, you will need to ensure that the Ramekins are oven safe. Chances are they are, as most Ramekins sold are perfect for oven use, but it’s worth checking to just be sure

How to make the delicious Creamy Chicken filling

The filling is prepared in a traditional way for this dish. We begin by pan searing some Chicken Thighs. For the best result we recommend using Chicken Thighs with skin on. The fat on the skin will render, adding more flavor to the dish. You’ll be left with some wonderfully crispy Chicken Skin which is sliced up finely and mixed into the dish for more flavor

Once your Chicken is nicely fried and the skin is crispy, remove it from the pan and allow it to cool before cutting it up into bite-sized pieces. The Chicken doesn’t need to be fully cooked at this stage, as it’s going to return to the pan to finish cooking later

At this point the pan will be filled with some delicious Chicken flavor which you want to keep. So, using the same pan add a bit more Oil then in goes the Vegetables. A classic combination of finely diced Carrot, Onion, and Celery is what’s required. We also add some finely diced cubes of Potato at this point

The Potatoes will help to give the dish more body, and they also add some nice flavors. There’s nothing more comforting than some hearty potatoes in a Chicken Pot Pie. No need to be fussy about what Potatoes to use, just whatever you can get your hands on

Time to add the liquid

Once the Vegetables are slightly caramelized, we add some Flour, which will serve a critical purpose in giving the Ramekin Chicken Pot Pie their creamy, luxurious texture. Mix the Flour in for a few minutes along with some Garlic and then it’s time to add the liquids

For this recipe we recommend using Chicken Stock, preferably homemade if you can. We always like to keep some homemade Chicken Stock in the freezer so it can be thawed out and used in dishes like this whenever we want. You can check out a delicious homemade Chicken Stock recipe here

Add the Stock, ensuring all the Flour gets dissolved and then simmer away for about 20 – 30 minutes, or until the Sauce has thickened to a classic Chicken Pot Pie consistency. Give it a taste for seasoning and adjust if possible. Of course, we recommend seasoning the dish throughout the cooking process for the best flavor

The final step in preparing the filling before we move onto filling the Ramekins and baking is returning the Chicken back to the pan. Remember to also add the Chicken Skin and mix everything through. Add some freshly chopped Parsley and mix all that in as well. Turn off the heat and allow it to cool for about 10 minutes

Preparing your Ramekins

Make a simple Egg Wash and brush the edge of your Pastry circles we cut earlier then place on top of each Ramekin. Seal by crimping the sides and then brush generously with more Egg Wash on top. Poke a few holes in the top of the pastry and then bake for 15 minutes at 375 until the Pastry has cooked and turns a beautiful golden brown

Place the topside of one of your Ramekins down onto the Puff Pastry and then cut around it with a sharp knife. I like to leave a bit of extra room on all sides of the Pastry when cutting. This way you’ll have enough overlap of pastry for a nice seal on the Ramekin

Place a few delicious spoonfuls of the Chicken filling into the Ramekins so they are filled to the top. You want the filling to essentially be at the level of the top of the Ramekin. Heap it in there too as the more filling, the best the result

Baking the Ramekin Chicken Pot Pie

Make a simple Egg Wash and brush the edge of your Pastry circles we cut earlier then place on top of each Ramekin. Seal by crimping the sides and then brush generously with more Egg Wash on top. Poke a few holes in the top of the pastry and then bake for 15 minutes at 375 until the Pastry has cooked and turns a beautiful golden brown

Once cooked, remove from the oven and allow it to cool before serving. You can also prepare this dish in advance and refrigerate it. Just avoid egg washing the top of the Pastry, and do so once you’re ready to cook for the best result

Ramekin Chicken Pot Pie Recipe

Ingredients

• 2 tbsp. Vegetable Oil
• 3 lbs. Chicken Thighs, skin on
• 1 large Onion, peeled and diced
• 2 Celery stalks, diced
• 2 Carrots, peeled and diced
• 2 large Potatoes, peeled and finely diced
• 3 cups of Chicken Stock (recipe here)
• ⅓ cup All-Purpose Flour
• 4 Garlic Cloves, peeled and finely diced
• ½ cup of fresh Parsley, roughly chopped
• 4 sheets of store-bought Puff Pastry, thawed
• 2 Eggs
• Salt and Pepper
  
  

Equipment needed: 6 large Ramekins

Instructions

1. Heat a large pot or Dutch Oven with 1 tbsp. of Vegetable Oil over medium high heat. Season the Chicken generously with Salt and Pepper then place onto the pot, skin side down
2. Fry until crispy (about 7 minutes), flip over and fry for 2 more minutes then remove from heat and allow to cool. Cut into bite-sized pieces (the Chicken won’t be fully cooked at this point which is ok)
3. In the same pan drop the heat to medium then add the remaining Oil then add the Carrots, Celery, Onion, and Potatoes. Season with Salt then cook while stirring until caramelized (about 7 – 8 minutes) then add Flour
4. Stir through the Flour for 3 minutes, then add Garlic. Cook for 1 minute and then add the Chicken Stock. Bring to a boil, then drop the heat to low. Simmer for 20 – 30 minutes, until the sauce has thickened
5. Add the Chicken and bring back to a simmer before removing from heat. Mix through the Parsley then taste for seasoning. Set aside to cool
6. Place your ramekins open-side-down onto the thawed Puff Pastry. Cut circles around the edge, leaving a bit of a gap between the edge. Whisk 2 Eggs in a small bowl to make an Egg Wash
7. Fill your Ramekins to the top with the Chicken filling. Egg Wash the edges of the Puff Pastry Discs then place them on top of the Ramekins. Crimp edges to seal
8. Egg Wash the tops of the Pies then poke a few holes in the pastry with a sharp knife. Bake in oven for 15 minutes at 375 until the Pastry is fully cooked and cold brown. Cool slightly before serving
   
   

Recipe Notes

• We recommend using Ramekins large enough to serve one single portion
• You can prepare the Pot Pies and refrigerate before baking. Just don’t Egg Wash the tops of the Ramekins before you place in the refrigerator. You can store up to 2 days before cooking
  
  

These amazing Ramekin Chicken Pot Pies are the perfect hearty meal to enjoy on a cold night. This warming dish is packed full of flavor and is so comforting and delicious. Making individual portions with the Ramekins allows you to only cook as much as you need, and gives the perfect portions of Puff Pastry to delicious Chicken filling

For more hearty and warming dishes just like this, check out these tasty recipes:

• Garlic Butter Steak and Potatoes
• Honey Glazed Lamb Ribs
• One Pot Coq au Vin
• Chicken Parm with Roast Vegetables
  
  

Happy Cooking!