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Chicken pot pies


  • 5 tablespoons (75 milliliters) butter
  • 1 onion, diced
  • 1/4 cup (60 milliliters) flour
  • 1 cup (240 milliliters) milk
  • 2 cups (470 milliliters) chicken stock
  • 1/2 teaspoon (2.5 milliliters) dried sage
  • 1/2 teaspoon (2.5 milliliters) dried thyme
  • 1/4 teaspoon (1.25 milliliters) garlic powder
  • 1/4 teaspoon (1.25 milliliters) dry mustard
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1/2 teaspoon (2.5 milliliters) ground black pepper
  • 2 cups (470 milliliters) cubed cooked chicken
  • 2 celery stalks, diced
  • 1/2 cup (120 milliliters) frozen carrots
  • 1/2 cup (120 milliliters) frozen peas
  • 170 grams store-bought puff pastry, thawed
  • 1 egg, whisked, for egg wash

Special equipment:

  • 6 x 240 milliliter ramekins


Preheat oven to 425 F (220 C).

Melt the butter in a large saucepan. Add onions and cook until soft. Add the flour and whisk in. Let bubble gently. Slowly add milk, whisking. Bring to a gentle boil and stir until thickened.

Gradually incorporate chicken stock, then add sage, thyme, garlic powder, dry mustard, salt, and pepper. Add chicken, celery, carrots, and peas. Let cook five minutes, stirring.

Remove from stove. Divide mixture between ramekins. Brush the rims of the ramekins with egg wash. Carefully unroll puff pastry. Cut out rounds from pastry that are about five centimeters larger than your ramekins. Place a round of dough over top of each ramekin. Slice an X in the middle of each pastry round so steam can escape. Brush with egg wash. Bake in the oven for 15-20 minutes, or until crust is golden.

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