Mini Chicken Pot Pies Recipe

Name: Mini Chicken Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry dough, thawed; 2 teaspoons unsalted butter; 2 teaspoons olive oil; 3 tablespoons all-purpose flour; 2 cups 2% reduced-fat milk; 2 tablespoons lemon juice; 2 cups shredded leftover chicken; 2 cups leftover roasted root vegetables, coarsely chopped; 1/4 cup coarsely chopped fresh basil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 fresh sage leaves; 1 large egg white, beaten

Servings: persons

1 sheet frozen puff pastry dough, thawed
2 teaspoons unsalted butter
2 teaspoons olive oil
3 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
2 tablespoons lemon juice
2 cups shredded leftover chicken
2 cups leftover roasted root vegetables, coarsely chopped
1/4 cup coarsely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 fresh sage leaves
1 large egg white, beaten

1
Preheat oven to 425u00b0. Roll out puff pastry to 1/4-inch thick, and cut into 4 (6-inch) rounds to fit over 1-cup ovenproof bowls. Keep pastry covered and chilled.
2
Heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly, for 1 minute. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened. Stir in next 6 ingredients (through pepper). Spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge of the bowls to seal. Place a sage leaf on top of pastry, and brush with egg white.
3
Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 sheet frozen puff pastry dough, thawed, 2 teaspoons unsalted butter, 2 teaspoons olive oil, 3 tablespoons all-purpose flour, and more.

Yes, Mini Chicken Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Chicken Pot Pies

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