Filled with tender sweet potato, meaty mushrooms, and shredded chicken, these personal potpies are a one-dish meal your family will love. Let the puff pastry thaw in the fridge for about 45 minutes before using.

Ivy Odom
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
40 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Heat oil in a Dutch oven over medium-high. Add mushrooms, onion, and celery; cook, stirring often, until softened, 7 to 8 minutes. Add sweet potato and thyme; cook until tender and liquid has evaporated, 6 to 7 minutes. Stir in flour to coat. Add stock and milk; bring to a boil, stirring constantly. Boil 1 minute. Remove from heat; stir in chicken, lima beans, and salt. Let cool 20 minutes.

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  • Cut puff pastry into 4 (4 1/4-inch) rounds. Place 4 (10-ounce) ramekins on a baking sheet; fill with chicken mixture. Top with dough rounds; bake at 425°F until golden brown, 17 to 19 minutes. Garnish with thyme.

Nutrition Facts

576 calories; fat 25g; saturated fat 4g; protein 33g; carbohydrates 57g; fiber 6g; sugars 9g; sodium 697mg.
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