Little Chicken Pot Pie Recipe
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Description
Nothing is more comforting than a good old-fashioned chicken pot pie. This classic dish is a family favorite and a great way to use up leftovers. Our version of this classic dish is perfect for those nights when you need something comforting and delicious. Our little chicken pot pies are made with a flaky crust and a creamy, savory filling that is sure to please. Whether you are feeding a crowd or just looking for a simple weeknight meal, these little chicken pot pies are the perfect solution.
Prep Time
Preparing this dish is simple and doesn't take much time. You'll need about 15 minutes to prepare the ingredients and get them ready for assembly. This includes chopping vegetables, shredding chicken, and prepping the crust. Once all the ingredients are ready, the assembly process only takes a few minutes, so you can have this dish ready in under 20 minutes.
Cook Time
The cooking time for this dish is 25-30 minutes. Once the little pot pies are filled and sealed, they bake in the oven until the crust is golden brown and the filling is bubbling. The pot pies are done when the crust is golden brown and the filling is hot and bubbly. You'll know they are done when a toothpick inserted in the center comes out clean.
Ingredients
- 1 ½ cups cooked, shredded chicken
- 1 cup diced carrots
- 1 cup diced celery
- ½ cup diced onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, lightly beaten
Instructions
Preheat the oven to 400°F and lightly grease a baking sheet with cooking spray.
In a large skillet, heat the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the flour and stir to combine. Add the chicken broth and stir until thickened. Add the cream, thyme, salt, and pepper, and stir until combined.
Remove the mixture from the heat and stir in the cooked chicken. Set aside.
Cut the puff pastry into 6 equal-sized squares and place on the prepared baking sheet. Divide the chicken mixture evenly among the puff pastry squares. Brush the edges of the pastry with the beaten egg. Fold the pastry over and press the edges together to seal. Brush the tops of the pies with the beaten egg.
Bake for 25-30 minutes, or until golden brown and bubbly. Serve warm.
Equipment
- Large skillet
- Baking sheet
- Spatula
- Knife
- Pastry brush
- Rolling pin (optional)
Notes
If you don't have any cooked chicken on hand, you can easily substitute with cooked turkey or rotisserie chicken. You can also use frozen vegetables instead of fresh, if desired. For a vegetarian option, you can omit the chicken and use cooked lentils or beans instead.
Nutrition: Per Serving
Calories: 462, Fat: 25.7g, Carbs: 37.8g, Protein: 18.3g
Recipe Tips
These little chicken pot pies are best served warm. To keep the crust from getting soggy, let the pot pies cool slightly before serving. You can also reheat them in the oven or microwave. For a crispier crust, you can brush the tops of the pot pies with melted butter before baking.
To make these pot pies even easier, you can use store-bought puff pastry instead of making your own. You can also use this recipe as a base and add any other ingredients you like. Some great additions are mushrooms, diced potatoes, and peas.
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