Mini Chicken Pot Pies

Kate Sears

Yield:

Makes 4 servings (serving size: 1 pot pie)

Recipe Time

Prep: 15 Minutes
Cook: 23 Minutes

Nutritional 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

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

Preparation

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.

Note:

Lori Powell,

January 2010