Mini Chicken Pot Pies
July 12, 2024
You can make these personal-sized pot pies ahead of time and freeze them for up to one month! Save time with cut veggies from our produce department and a L&B rotisserie chicken.
SERVINGS
4
PREP TIME
15 min
COOK TIME
1 hr 15 min
Ingredients
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1cup L&B Butternut Squash Cubes, cut into bite-sized pieces
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1cup L&B Diced Yellow Onion
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1cup carrots, thinly sliced or shredded
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1cup red potato, cubed
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2(3.5 ounce) packages shiitake mushrooms, stems removed, sliced
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1teaspoon minced garlic
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2tablespoons olive oil
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1teaspoon salt
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1/4teaspoon pepper
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1cup frozen baby peas
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2cups shredded rotisserie chicken or cooked chicken thighs
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2(12-ounce) containers L&B Poultry Gravy
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2-3teaspoons snipped fresh thyme
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1(17-ounce) package frozen puff pastry sheets, thawed according to package directions
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2teaspoons snipped fresh parsley
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2teaspoons snipped fresh thyme
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2teaspoons snipped fresh rosemary
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1egg
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1teaspoon water
Directions
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1
In 9×13-inch baking pan, combine first 6 ingredients. Toss with olive oil, salt and pepper. Bake in a 425 F oven until tender (25-30 minutes), stirring occasionally.
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2
In large bowl, toss roasted vegetables with peas, chicken, gravy and 2-3 teaspoons thyme.
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3
Spoon 1 ¾ cups of the filling into each of 4 (16-ounce) ramekins. Make sure mixture is below the rim of each ramekin.
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4
Remove pastry sheets from package and lay flat on floured surface. Sprinkle each sheet with 1 teaspoon each of parsley, thyme and rosemary.
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5
Roll sheets of pastry to ⅛ inch thickness. Cut 2 circles from each sheet, 1-2 inches larger than top of bowls.
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6
Arrange each pastry circle over prepared bowls, tuck pastry under edge of bowl and crimp to hold in place.
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7
Beat egg with water; brush over top of pastry.
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8
Place pot pies on baking sheet. Bake in a 400 F oven until golden brown (25-30 minutes). Let stand 5-10 minutes before serving.
Tip: To make ahead of time, assemble pot pies through the crimping step, then double-wrap in plastic wrap and freeze for up to one month. When ready to use, remove from freezer; brush with egg wash and bake, frozen, at 400 F until golden brown and bubbly (35-40 minutes).