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Individual Chicken Potpies
Martha Stewart's Individual Chicken Pot Pies
Nathan Congleton/TODAY
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3.5 (6 rated)
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These buttery, golden-crusted chicken potpies have undeniable eye appeal and they make a delectable comfort-food dinner on cold winter nights.

Technique tip: Following this recipe, you will have some leftover puff pastry, which you can freeze and use later to make appetizers and fruit tarts. You can also double this recipe to make and freeze for more potpies.


    • One 17.3-ounce package frozen puff pastry, preferably all butter, thawed
    • 2 tablespoons all-purpose flour, plus more for surface
    • 2 tablespoons unsalted butter
    • 1/2 onion, diced
    • 1 small carrot, thinly sliced
    • 1 stalk celery, thinly sliced
    • 1 small Yukon Gold potato, scrubbed and cut into 1/2-inch dice
    • 1¼ cups low-sodium chicken broth
    • 1 cup collard green leaves, tough stems and ribs removed, coarsely chopped
    • 8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
    • Coarse salt and freshly ground black pepper
    • 1 large egg, lightly beaten


1. Preheat oven to 425 degrees. Roll out 1 sheet puff pastry on a lightly floured surface. Cut 2 rounds to fit ramekins, 1/2-inch larger all around than dishes. Cut a small X in center of each to allow steam to vent. Refrigerate rounds on a parchment-lined baking sheet.

2. Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, about 4 minutes. Add carrot, celery and potato. Cook, stirring, until soft, about 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until sauce is thickened, about 2 minutes; season with salt and pepper.

3. Divide mixture evenly between dishes. Top with pastry, press edges to seal, and brush with egg.

4. Bake on a baking sheet until golden, about 25 minutes.

5. Remove from the oven and let cool for a few minutes then serve while still hot.

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