Health

Mini Chicken Pot Pies

chicken-pot-pie Photo: Kate Sears; Styling: Dani Fisher

Ingredients

  • 1 sheet frozen puff pastry dough, thawed
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • 3 tablespoons all-purpose flour
  • 2 cups 2% reduced-fat milk
  • 2 tablespoons lemon juice
  • 2 cups shredded leftover chicken
  • 2 cups leftover roasted root vegetables, coarsely chopped
  • 1/4 cup coarsely chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 fresh sage leaves
  • 1 large egg white, beaten

Preparation


1. Preheat oven to 425°. Roll out puff pastry to 1/4-inch thick, and cut into 4 (6-inch) rounds to fit over 1-cup ovenproof bowls. Keep pastry covered and chilled.

2. Heat butter and oil in a medium saucepan over moderate heat; add 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 next 6 ingredients (through pepper). Spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge of the bowls to seal. Place a sage leaf on top of pastry, and brush with egg white.

3. Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot.

Watch the video: How to Make Mini Chicken Pot Pies 


  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 1 pot pie)

Nutritional Information

Calories per serving: 317
Fat per serving: 12g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Protein per serving: 28g
Carbohydrate per serving: 23g
Fiber per serving: 3g
Cholesterol per serving: 74mg
Iron per serving: 2mg
Sodium per serving: 321mg
Calcium per serving: 193mg