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Mini Chicken Pot Pies

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Since I have purchased my ramekins for my Molten Lava Cakes, I have been anxious to use them again. These mini pot pies are my creation after being inspired by recipes from Epicurious.com and my new Donna Hay Cookbook.mini_chicken_pot_pies

 

Feel free to use any vegetables you have on hand. You could use celery, green beans, or even mushrooms. You could also use shredded rotisserie chicken in place of the boneless chicken thighs. Just add the chicken in with the vegetables the last 5 minutes they are simmering. This meal is delicious!

 

Serves 4

Prep time: 10 minutes

Cook time: 45 minutes

 

 

1 tbsp. extra virgin olive oil

1 garlic clove, finely chopped

1 small leek, finely sliced (white parts only)

1 large yukon gold potato, diced (you can leave the skin on)

1 carrot, peeled and finely sliced

1 cup sundried tomatoes (preferably not packed in oil), coarsely chopped

1 lb. boneless, skinless chicken thighs, chopped into bite size pieces

2 tbsp. fresh thyme leaves, stripped off the stems

Kosher salt and Cracked Pepper

1 1/2 c. chicken stock

1/4 c. heavy cream

1 tbsp. fresh parsley, finely minced

1 package puff pastry ( I got the Pepperidge Farms Puff Pastry Shells) *

1 egg, beaten

 

Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium high heat. Cook vegetables, 1 tbsp. thyme and chicken for three minutes, and season with salt and pepper. Add in stock and reduce heat to medium (so liquid simmers) and cook for 20 minutes or until chicken is cooked through and potatoes are soft. (if using rotisserie chicken, add in the last 5 minutes)

 

Stir in the heavy cream, parsley and other tbsp. of thyme, and adjust seasonings to taste. Fill 4 ramekins (9 oz.) with the pot pie filling. Top with one of the puff pastry circles. Brush tops with beaten egg.  

 

Cook for 25 minutes until puff pastry is browned and risen (puffed). 

Serve immediately. 

 

*If you cannot find puff pastry circles, you can also use the sheets and cut circles of your own. Just make sure to de-thaw the pastry 40 minutes before cooking time. See the package instructions for further details.

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