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Mini Chicken Pot Pies

Kate Sears
Prep time 15 mins
Cook time 23 mins
Yield

Makes 4 servings (serving size: 1 pot pie)

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

Nutrition Information

  • calories 317
  • fat 12 g
  • satfat 5 g
  • monofat 5 g
  • polyfat 1 g
  • protein 28 g
  • carbohydrate 23 g
  • fiber 3 g
  • cholesterol 74 mg
  • iron 2 mg
  • sodium 321 mg
  • calcium 193 mg

How to Make It

  1. Preheat oven to 425°. 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.