Mini Chicken Pot Pies

Yield: Makes 4 servings (serving size: 1 pot pie)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 317
  • Fat: 12g
  • Saturated fat: 5g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 28g
  • Carbohydrate: 23g
  • Fiber: 3g
  • Cholesterol: 74mg
  • Iron: 2mg
  • Sodium: 321mg
  • Calcium: 193mg

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. 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. 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. 3. Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot.
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