chicken pot pies

These Super Easy Mini Chicken Pot Pies are a healthier, lighter version of your favourite comfort food made with puff pastry in the perfect individual serving size!

Super Easy Mini Chicken Pot Pies

olive oil

yellow onion, diced

garlic

celery,

carrots, chopped

tsp salt

tsp pepper

thyme

sage

tbsp flour

chicken broth

chicken

peas

puff pastry sheet

Cook chicken in boiling water for 15 minutes until fully cooked and shred once cooled. I usually do this step a couple days ahead of time during my weekly meal prep or use leftover/rotisserie chicken for this recipe.

Preheat oven to 400 F. In a large skillet, heat olive oil over med-high heat. Add onions, garlic, celery, carrots, salt and pepper, sauteing for 4-5 minutes until softened. Add flour and mix well. Add chicken broth, bringing to a boil and letting mixture thicken. Stir in chicken and peas, then remove from heat.

Divide chicken mixture evenly among 4 medium-sized ramekins (I use the Coringware kind). Roll out puff pastry and cut into thin 1/2-inch thick slices with a pizza cutter. Take slices and add to ramekins in a criss-cross fashion, or just place a large piece of puff pastry overtop of the whole ramekin.

Place ramekins on a baking sheet and bake in the oven for 20 minutes until puff pastry is golden brown. Remove from oven, serve and enjoy!

https://www.youtube.com/watch?v=VXwIBox2CJ0

These Super Easy Mini Chicken Pot Pies are a healthier, lighter version of your favourite comfort food made with puff pastry and in the perfect individual serving size!
 
Print recipe: https://thegirlonbloor.com/super-easy-mini-chicken-pot-pies/

Mini Chicken Pot Pies

These savory and creamy pies are the perfect way to use leftover roasted turkey or chicken and vegetables! You&#039;ll never look at leftovers the same way again.

Turkey Pot Pies with Puff Pastry

Tbsp butter

leek (finely sliced or 1 medium onion, diced)

flour (all-purpose/plain)

chicken stock

milk (whole/full fat,

roasted vegetables (leftover, chopped see notes 200 grams)

turkey

puff pastry (I use all-butter puff which comes

Preheat oven to 375°F/190°C. Lightly grease the inside of 6 x 12oz/1½ cup ramekins or an 8 cup baking dish or casserole. Set aside.

Regular/conventional oven

Preheat oven to 400°F/200°C, combination steam setting. If your oven has variable steam settings, choose 50%. If not, don’t worry! Just select combi steam at the correct temperature and the oven will work out the humidity for you. Lightly grease the inside of 6 x 12oz/1½ cup ramekins or an 8 cup baking dish or casserole. Set aside.

Combi steam oven

Heat the butter in a saucepan over medium heat. Add the leek and cook, stirring often, until very soft, about 5 minutes.

Add the flour to the pan and cook for a further 2 minutes, stirring constantly.

Whisk in the chicken stock and milk, a little at a time. Whisk well after each addition, until the mixture smooths out. It’ll be very thick to start with, but will loosen as you add more liquid. When all the liquid has been added, bring to a boil over medium heat, stirring constantly. Simmer until the mixture thickens enough to coat the back of a spoon, then remove from heat. Stir in turkey, then fold through the roasted vegetables. Add salt and pepper to taste.

Fill the prepared ramekins or large dish with the turkey filling. Lightly beat the egg with a tablespoon of water in a small bowl, and set aside.

Cover the top of the dish/es with the puff pastry. It should hang ⅜ inch (1cm) over the edges of whatever you’re cooking in, to allow for a good lid which covers the entire top of the pie. Trim any excess with a sharp knife. Cut a decorative shape for the top of each pie from any pastry scraps.

Brush the pastry all over with egg wash, then cut a few slits in the pastry to allow steam to escape.

Put the pie onto a sheet pan in case it bubbles over in the oven, and cook until the filling is bubbling and the pastry is puffed and golden brown, about 30 minutes for individual pies (20 minutes combi steam) or 45 minutes (30 minutes combi steam) for a larger pie. Serve individual pies in their baking dishes. For a large pie, cut through the pastry with a sharp serrated knife to make neat portions, then scoop the filling and pastry onto warmed plates.

For both methods

we had these tonight for our dinner using leftover chicken.  I quickly steamed some potatoes and carrots and added some frozen veges. Added a bit of cherry chutney for extra flavouring.   I also made my own rough puff pastry, as I didn't have any frozen.

I love your turkey pot pies recipe!!  So easy to make and my family loved it!!

Top 2 chicken pot pies recipes from across the web

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Super Easy Mini Chicken Pot Pies

Turkey Pot Pies with Puff Pastry

Top 2 chicken pot pies recipes from across the web

The most viewed chicken pot pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Super Easy Mini Chicken Pot Pies

Turkey Pot Pies with Puff Pastry

The most viewed chicken pot pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine