Mini Chicken Pot Pies

andreafwood
andreafwood @woody_cooks
Magnolia, DE

This started out as an experiment and has become a dinner staple. The recipe makes enough for multiple dinners and can be easily adjusted for a smaller batch. Enjoy!

Mini Chicken Pot Pies

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andreafwood
andreafwood @woody_cooks
Magnolia, DE

This started out as an experiment and has become a dinner staple. The recipe makes enough for multiple dinners and can be easily adjusted for a smaller batch. Enjoy!
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Ingredients

1 - 1.5 hrs
12 "Pies"
  1. 2 sheetsfrozen puff pastry
  2. 4 Tbspbutter
  3. 1large onion, diced
  4. 3 stalkscelery, diced
  5. 12 ozbag mixed vegetables
  6. 4-5red potatoes, diced
  7. 1-2 lbschicken cut in bite size pieces
  8. 2 tspgarlic powder or 1 Tbsp minced garlic
  9. 1 Tbspparsley flakes
  10. 2 tspdried rosemary
  11. 2 tspdried thyme
  12. 1 tspceyann pepper
  13. 1 tspred pepper flakes (optional)
  14. 1.5 tspKinder's Caramelized Onion Butter seasoning
  15. 4bay leaves
  16. 3 tspBetter Than Bullion Chicken + 3 cups water OR 3 cups chicken stock
  17. 1 cuphalf-and-half or cream
  18. 1.5-2 Tbspcorn starch
  19. Salt and pepper to taste
  20. 1egg whisked

Cooking Instructions

1 - 1.5 hrs
  1. 1

    Preheat oven to 450°.

  2. 2

    Melt butter in a large pan over medium heat. Once melted, add onion and celery. Saute until fragrant and beginning to turn translucent. (About 5 mins.)

  3. 3

    Add in frozen mixed vegetables. Cook until vegetables begin to soften, stirring occasionally. (About 5 mins.)

  4. 4

    Add the diced potatoes and mix well. Cook about another 5 minutes until veggies are soft, stirring frequently to prevent sticking.

  5. 5

    Add chicken and all spices and bullion (if using). Cook until chicken turns white, stirring frequently. (About 5 mins.)

  6. 6

    Pour in water or chicken stock and simmer over medium low heat until potoes are cooked, stirring occasionally. (10-15 mins)

  7. 7

    Mix corn starch and half-and-half until corn starch is completely dissolved. While stirring constantly, slowly add to chicken veggie mixture until fully incorporated. Sauce will thicken almost immediately. Turn off heat and cover.

    A picture of step 7 of Mini Chicken Pot Pies.
  8. 8

    On a lightly floured surface, cut each pastry sheet into 9 even squares. (Left over squares can be baked for dipping.)

    A picture of step 8 of Mini Chicken Pot Pies.
  9. 9

    Lightly oil/butter 12 x 6oz ramekins. Place ramekins on a baking sheet. Spoon chicken veggie mixture up to line.

    A picture of step 9 of Mini Chicken Pot Pies.
  10. 10

    Place one square of pastry on each filled reamekin. Brush with egg.

    A picture of step 10 of Mini Chicken Pot Pies.
  11. 11

    Put in oven and bake about 20 minutes until pastry is puffed and golden brown. Remove and let sit for 5 minutes before serving.

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andreafwood
andreafwood @woody_cooks
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Magnolia, DE
With 4 boys and a husband, cooking in our house is all about ease, speed, and flavour. What can I make in less than an hour that will feed an army? We have to be creative...
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