Individual Chicken 🐔 Pot Pies (Melissa's Own Recipe!)

Individual Chicken 🐔 Pot Pies (Melissa's Own Recipe!)

One of the "go-to" meals on Little House" was chicken pot pie.  It's also a family favorite around Melissa's house because she likes the convenience of a one-dish meal.  The recipe has everything in it, so you can rest assured that everyone in your family is getting all of the vitamins and minerals they need AND it tastes yummy.  Melissa deviates from the traditional a bit with the puff pastry top, but her family loves the flakiness of it, and she loves the fact that it doesn't have quite the calorie count of a regular pastry crust. 


We've used our Prairie Sky Blue Porringer  for the recipe — which make the PERFECT vessel for these comfort food classics.

Ingredients: (Serves 4)
  • 4 boneless, skinless chicken breast halves
  • 4 boneless, skinless chicken thighs
  • 1 medium yellow onion, coarsely chopped
  • 2 ribs celery, cut into 1-inch (2.5-cm) pieces
  • 3 carrots, coarsely chopped
  • Salt and freshly ground pepper
  • 4 sprigs fresh thyme
  • 2 cloves garlic, crushed
  • 1 cup (130 g) baby carrots
  • 1 cup (135 g) frozen green peas
  • 1 cup (115 g) fresh or frozen pearl onions
  • 4 tablespoons plus 1 teaspoon (60 g) unsalted butter
  • 2 1/2 cups (220 g) cremini mushrooms, trimmed and cut into quarters
  • 1/4 cup (30 g) all-purpose flour
  • 2 cups (480 ml) heavy cream
  • 1 teaspoon Tabasco sauce
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 sheets frozen puff pastry (from a 17-ounce/485-g package)
  • 1 large egg, beaten

  • Preheat the oven to 425 degree (220 degree C).
  • Place the chicken pieces, onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and add enough water to cover.  Wrap the thyme and garlic ina piece of cheesecloth (or one of our Modern Prairie flour sack towels and tie it with kitchen twine to enclose, then tie the twine to the pot handle so you don't have to fish around for it; add it to the pot.  Cover the pot and place it over medium heat; bring to a boil.  Reduce the heat to a simmer and cook until the chicken is no longer pink, about 25 minutes.  Strain the broth, discarding the vegetables and herbs in the cheesecloth (the bouquet garni), and reserve the chicken and broth separately; set aside to let cool.
  • Bring a medium pot of salted water to a boil and prepare an ice-water bath.  Add the baby carrots to the boiling water and cook until tender, about 5 minutes.  Using a slotted spoon, straing them out and immediately transfer them to the ice-water bath until cool.  Drain and set aside.  Put the peas in the boiling water and cook for about 30 seconds; strain them out and set aside.  Add the pearl onions to the boiling water and cook for about 1 minute; drain them and transfer them to the ice-water bath until cool.  Drain and set aside.
  • Heat 1 teaspoon of teh butter in a medium skillet over medium heat.  Add the mushrooms and cook until browned, 3 to 4 minutes; let cool.
  • Cut the chicken into bite-size pieces and placed them in a large heat-proof bowl (or our Porringers) along with the baby carrots, peas, pearl onions, and mushrooms.
  • In a medium skillet, heat the remaining 4 tablespoons (55 g) of butter.  Add the flour and cook, stirring for 1 minute.  Add 1/2 cup (120 ml) of the reserved cooking broth and the cream.  Cook, stirring constantly until the liquid comes to a boil.  Reduce the heat to a simmer and cook for 2 minutes.  Remove from the heat and add the Tabasco and Worcestershire sauces; season with salt and pepper.  Add the liquid to the bowl with chicken and vegetables, tossing to combine.
  • Diving the mixture evenly amongst four 13-ounce (390-ml) bowls.  Cut the puff pastry into four 8-inch (20 cm) circles and place one on top of each of the baking dishes, crimping the edges.  Cut a slit in the center of each piece of puff pastry; brush the beaten egg over the puff pastry.
  • Transfer the baking dishes to a rimmed baking sheet.  Bake for about 25 minutes, until the puff pastry is golden brown and the filling is bubbling.  Let stand for 5 minutes before serving.
About the Pottery:
Crafted with high-quality stoneware, our Porringer is a versatile piece that can be used for a variety of purposes. Whether you're serving your favorite soup, salad, or dessert, this porringer adds a touch of elegance to your table setting. Designed with both form and function in mind, this ceramic piece is not only beautiful but also practical. Its sturdy construction ensures that it can hold up to frequent use, while its timeless design ensures that it will remain a cherished piece in your collection for years to come.

You'll find an artist's mark near the Rowe Pottery logo on each of the pieces that we offer at Modern Prairie.  It adds an element of personalization that we think is so special. These pieces incredibly durable, thick and sturdy, withstanding tear and wear.  It's non-porous and chip-resistant properties enhance it's durability which means your children or grandchildren will have lovely moments inheriting them. Because stoneware clay is fired at high temperatures these pieces are capable of withstanding extremely high temperatures while cooking. Go ahead and put these directly in the oven, there is no risk of them getting damaged.

Whether you're hosting a formal dinner party or enjoying a casual meal with your family, our Porringer is the perfect choice for adding a touch of sophistication to your table. Order yours today and experience the beauty and functionality of this timeless piece!

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Melissa soooo beautiful!!!

Charlene Garner

Thank you! This recipe looks amazing ✨Definitely making this week! By the way I love Melissa ❤️she’s amazing!

Betsy Lucky

This looks delicious. I have been looking for an accessible chicken pot pie recipe.

Nancy E.

This looks yummy!! By the way I’ve been trying to locate Melissa’s cookbook! Can you please tell me where I can buy it? Amazon only has a digital version.
Thank you! I’m a huge Fan of Melissa and Little House On The Prairie


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