Individual Mini Chicken Pot Pies Recipe — Crispy Puff Pastry Cups

Bring the refrigerated pie crusts to room temperature following the package instructions so they are easy to handle.

In a large saucepan, add the cubed chicken, sliced carrots, peas, and celery. Pour in just enough water to cover the ingredients and bring to a boil. Cook for about 15 minutes, then drain and set the mixture aside.

Heat a large skillet over medium heat and sauté the chopped onion in butter until soft and translucent. Stir in the all-purpose flour, salt, black pepper, and celery seed. Gradually whisk in the chicken broth and milk (or cream), then reduce heat and simmer over medium-low, stirring occasionally, until the sauce thickens. Remove from heat and fold in the cooked chicken and vegetables.

Evenly divide the filling among six 4-inch ramekins to make individual pies.

On a well-floured surface, unroll a pie crust and use a 4 1/2-inch round cutter to cut out six circles from each crust.

Place a pastry circle over each filled ramekin, pressing gently around the edges to seal and crimp as desired. Cut four small slits in the top of each pie to let steam escape, then brush the tops with milk or heavy cream for a golden finish.

Preheat the oven to 375°F (190°C) and line a baking sheet with foil to catch any spills.

Place the ramekins on the prepared baking sheet and bake for 20 to 25 minutes, or until the pastry is puffed and golden brown. Allow the mini pot pies to cool for about 5 minutes before serving.