Mini Chicken Pot Pies are the perfect portion-sized dishes of this favorite comfort food pie.
Making mini Chicken Pot Pies is a great use of leftover roasted chicken with added roasted vegetables, a light creamy sauce and puff pastry. When you buy or make a roasted chicken for dinner, use your fingers to get in there and get the leftovers of that chicken and save it for this recipe! Alternately, you can use shredded turkey in place of the chicken.
- butternut squash
- olive oil
- puff pastry
- lemon juice
- shredded chicken
- fresh basil
- fresh sage
- egg white
How to make mini chicken pot pies:
The first thing you’ll do in this recipe is to roast the vegetables. The veggies are tossed with olive oil and given a sprinkle of salt and pepper. They’re roasted for about 25 minutes, until they’re softened.
Use small baking dishes or 8-ounce ramekins to cut circles out of puff pastry. This will be the top-crust for these mini chicken pot pies.
The next step is making the white sauce. Butter and oil are heated with flour and milk. Lemon juice, the roasted veggies, chicken, fresh basil, salt and pepper are mixed in to complete the filling for the mini chicken pot pies. The filling is spooned into the dishes. The rounds of pastry are positioned on top and pressed on the edges to seal.
A fresh sage is placed on the pastry, and then an egg wash is brushed on top.
These little pies are baked until the puff pastry is golden brown and the filling is piping hot.
These are such a delicious, comfort food meal. Portion-sized means that you won’t eat too much! Serve these pot pies with a nice green salad and chilled white wine. Enjoy!
Mini Chicken Pot Pies
- 1½ cups finely chopped butternut squash
- ½ cup finely chopped onion
- ½ cup finely chopped carrot
- 1 cup finely chopped red potatoes
- 1 tablespoon olive oil
- salt and pepper
- 1 sheet frozen puff pastry, thawed
- 2 teaspoons unsalted butter
- 2 teaspoons olive oil
- 3 tablespoons all purpose flour
- 2 cups 2% milk
- 2 tablespoons freshly squeezed lemon juice
- 2 cups shredded chicken
- roasted vegetables (above)
- ¼ cup chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 whole fresh sage leaves
- 1 large egg white, beaten
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
MAKE THE ROASTED VEGGIES:
- In a medium bowl, toss the squash, onion, carrot and potatoes with the olive oil and a generous sprinkle of salt and pepper. Spread on the baking sheet and roast for 20 to 30 minutes, just until tender. Remove from the oven and let cool. Increase the oven temperature to 425 degrees F.
ASSEMBLE THE POT PIES:
- On a work surface, roll out the Puff Pastry to ¼-inch-thick, and cut into 4 (6-inch) rounds or squares, depending on the shape of your 1 cup ovenproof dishes. Use the dish to turn upside down on the pastry and cut out the circles a little larger than the dish. Keep the pastry covered and refrigerated until ready to use.
- In a medium saucepan, melt the butter and oil over moderate heat; add the 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 the lemon juice, chicken, roasted veggies, basil, salt and pepper. Spoon the mixture into small ovenproof dishes. Top the bowls with pastry, pressing against the outside edge of the dishes to seal. Place a sage leaf on top of each pastry and brush with egg white.
- Bake the pot pies on a baking sheet on the middle rack in the oven for 15 to 17 minutes, or until the pastry is golden brown. Serve hot.
- *Change up the roasted vegetables as you wish- trying things that are suited to your taste.
- *Substitute turkey for the chicken if you'd like.