Chicken Pot Pies

These individual pot pies are perfect for a chilly rainy (or snowy) day! Traditionally they’re made with heavy cream — mine is made with white wine and low sodium chicken broth, leaving them rich, but still light! If you’re looking for something really low fat, skip the puff pastry top and simmer for 30 minutes instead of baking — makes for a great chicken stew!

Chicken Pot Pies

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Servings: 3

Ingredients Method

Ingredients

  

• 1 tsp olive oil
• 1/2 cup carrots chopped
• 1/2 cup celery chopped
• 1/2 cup white onion chopped
• 1/2 cup medium yukon gold potato diced
• 3/4 cup mushrooms diced
• 1/2 cup dry white wine
• 1/4 cup all purpose flour
• 2 cups low sodium chicken broth
• 1/2 cup frozen pearl onions
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 cup shredded roasted chicken
• 3 cloves garlic minced
• 1/4 cup Italian parsley chopped
• 1 tsp fresh thyme leaves chopped
• Salt and Pepper to taste
• 1/2 sheet Pepperidge Farm frozen puff pastry cut into sixths (you’ll only use 1/2 of a sheet)

Method

 

1. Heat a skillet with oil in it over medium heat.
2. When hot, sauté onion, carrot, celery and potato with a sprinkle of salt and pepper for 5 minutes, stirring occasionally.
3. Add mushrooms, cook 3 more minutes.
4. Add wine and deglaze pan. Reduce for 1 minute.
5. Whisk flour in and cook for 1 minute. Add broth and remaining veggies.
6. Bring to a boil, reduce heat to medium and simmer for 10-12 minutes.
7. Preheat oven to 375 degrees.
8. Ladle into 3 oven proof bowls.
9. Brush egg wash around the edge and stretch a piece of puff pastry around the edges, press gently. Brush the top with egg wash and sprinkle with coarse salt.
10. Place on a baking sheet and bake for 35 minutes, until golden brown.
11. Let cool before heating, they’ll be extremely hot!