AW Eats
About the Recipe
There’s something magical about a warm chicken pot pie on a chilled evening—it’s the kind of comfort that feels like a hug from the inside out. I grew up eating the classic frozen versions, straight from the oven, flaky crust and all. They were a staple on busy nights, and honestly, they hit the spot. This recipe is a tribute to those memories, but with a little extra love: white wine, roasted garlic, and fresh herbs add depth, while a golden puff pastry crust makes it feel just a bit more special. It’s the kind of meal that brings you in from the cold and keeps you there.

Ingredients
For the Filling
2 tbsp olive oil or butter
1 large yellow onion, finely diced
1 bulb roasted garlic (about 6–8 cloves)
1/2 cup dry white wine
3 cups homemade chicken stock
1 tsp chicken bouillon (optional, for depth)
1/2 tsp smoked paprika
1 tsp chopped fresh rosemary (plus more for garnish)
1 tsp chopped fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper
1.5 lbs boneless, skinless chicken thighs (or breasts), cut into chunks
2 cups frozen mixed peas and carrots
1/2 cup heavy cream
2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
For Assembly
1 sheet puff pastry, thawed
1 tbsp melted butter or olive oil (for brushing)
Flaky salt and freshly cracked black pepper, for topping
Fresh thyme or rosemary, finely chopped (optional garnish)
Preparation
Cook the Chicken
In a medium saucepan, bring lightly salted water to a simmer. Add chicken thighs or breasts and poach gently until just cooked through (about 12–15 minutes). Remove and let rest before chopping into bite-sized chunks.
Make the Filling
In a large sauté pan or Dutch oven, heat olive oil over medium heat. Add diced onions and cook until soft and translucent, about 7 minutes.
Add roasted garlic and cook another 1–2 minutes.
Deglaze with white wine, scraping up any browned bits. Simmer to reduce by half.
Add chicken stock, bouillon, smoked paprika, rosemary, thyme, and bay leaves. Season with salt and pepper. Simmer for 10–15 minutes to infuse.
Remove bay leaves. In a small bowl, mix cornstarch and water into a slurry. Slowly whisk into the pot and simmer until slightly thickened.
Stir in chopped cooked chicken, frozen vegetables, and heavy cream. Adjust consistency (add more stock or cream as needed). Simmer gently for 5 more minutes, then remove from heat.
Assemble and Bake
Preheat oven to 400°F (200°C).
Ladle filling into ramekins, leaving about 1/2 inch space at the top.
Cut puff pastry into rounds slightly larger than the ramekins. Place over each one and crimp or tuck as desired.
Brush tops with melted butter or olive oil. Sprinkle with flaky salt, black pepper, and chopped herbs if using.
Place ramekins on a baking sheet and bake for 20–25 minutes until pastry is puffed and golden brown.
Let cool slightly before serving.