{"id":8710,"date":"2026-10-23T09:07:26","date_gmt":"2026-10-22T22:07:26","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=8710"},"modified":"2026-10-23T09:07:27","modified_gmt":"2026-10-22T22:07:27","slug":"ramekin-chicken-pot-pie","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/poultry-dinner\/ramekin-chicken-pot-pie\/","title":{"rendered":"Ramekin Chicken Pot Pie"},"content":{"rendered":"\n

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\u2019s evening

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How to make Ramekin Chicken Pot Pie<\/h2>\n\n\n\n

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\u2019ll touch on all three, with most of the effort will naturally go into making that wonderful Chicken filling

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We\u2019re 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

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So, source the appropriately sized Ramekins for your needs and you\u2019ll be set. Don\u2019t 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\u2019s worth checking to just be sure

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This delicious Ramekin Chicken Pot Pie Recipe is perfect for a hearty meal on a cold night<\/figcaption><\/figure>\n<\/div>\n\n\n

How to make the delicious Creamy Chicken filling<\/h2>\n\n\n\n

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\u2019ll be left with some wonderfully crispy Chicken Skin which is sliced up finely and mixed into the dish for more flavor

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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\u2019t need to be fully cooked at this stage, as it\u2019s going to return to the pan to finish cooking later

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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\u2019s required. We also add some finely diced cubes of Potato at this point

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The Potatoes will help to give the dish more body, and they also add some nice flavors. There\u2019s 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

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Time to add the liquid<\/h2>\n\n\n\n

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\u2019s time to add the liquids

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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<\/a>

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Add the Stock, ensuring all the Flour gets dissolved and then simmer away for about 20 \u2013 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

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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

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If you like you can simply bake the Puff Pastry separately and serve the dish in a more traditional style<\/figcaption><\/figure>\n<\/div>\n\n\n

Preparing your Ramekins<\/h2>\n\n\n\n

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

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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\u2019ll have enough overlap of pastry for a nice seal on the Ramekin

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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

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The filling of this Ramekin Chicken Pot Pie is so luscious and comforting<\/figcaption><\/figure>\n<\/div>\n\n\n

Baking the Ramekin Chicken Pot Pie<\/h2>\n\n\n\n

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

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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\u2019re ready to cook for the best result<\/p>\n\n\n

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Recipe Details<\/h3>\n\t\t\t\t
<\/span>Servings<\/span>

4 – 6 people<\/p><\/div>

<\/span>Prep time<\/span>

30 minutes<\/p><\/div>

<\/span>Cooking time<\/span>

1 hour<\/p><\/div>

<\/span>Total time<\/span>

1 hour, 30 minutes<\/p><\/div><\/div>\n\t\t\t<\/div>\n\n\n

Ramekin Chicken Pot Pie Recipe<\/h2>\n\n\n\n

Ingredients<\/h2>\n\n\n\n