Mini Chicken Pot Pies

By Lunds & Byerlys

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

  • 1
    cup L&B Butternut Squash Cubes, cut into bite-sized pieces
  • 1
    cup L&B Diced Yellow Onion
  • 1
    cup carrots, thinly sliced or shredded
  • 1
    cup red potato, cubed
  • 2
    (3.5 ounce) packages shiitake mushrooms, stems removed, sliced
  • 1
    teaspoon minced garlic
  • 2
    tablespoons olive oil
  • 1
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1
    cup frozen baby peas
  • 2
    cups shredded rotisserie chicken or cooked chicken thighs
  • 2
    (12-ounce) containers L&B Poultry Gravy
  • 2-3
    teaspoons snipped fresh thyme
  • 1
    (17-ounce) package frozen puff pastry sheets, thawed according to package directions
  • 2
    teaspoons snipped fresh parsley
  • 2
    teaspoons snipped fresh thyme
  • 2
    teaspoons snipped fresh rosemary
  • 1
    egg
  • 1
    teaspoon water

Directions

  1. 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.

  2. 2

    In large bowl, toss roasted vegetables with peas, chicken, gravy and 2-3 teaspoons thyme.

  3. 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.

  4. 4

    Remove pastry sheets from package and lay flat on floured surface. Sprinkle each sheet with 1 teaspoon each of parsley, thyme and rosemary.

  5. 5

    Roll sheets of pastry to ⅛ inch thickness. Cut 2 circles from each sheet, 1-2 inches larger than top of bowls.

  6. 6

    Arrange each pastry circle over prepared bowls, tuck pastry under edge of bowl and crimp to hold in place.

  7. 7

    Beat egg with water; brush over top of pastry.

  8. 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).

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