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.
Ingredients needed:
butternut squash onion carrot potato olive oil butter puff pastry flour milk 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!
