Tested till perfect Mini Chicken Pot Pies

Mini Chicken Pot Pies

Serve ramekins of this classic comfort food on napkin-lined side plates with demitasse or small dessert spoons.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2009

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 12

Ingredients

  • 1/2 1/2Quick Puff Pastry Recipe
  • 1 1eggeggs
  • 2 tbsp 2tbspolive oil
  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts or boneless skinless chicken thighs, cut into 1/2-inch (1 cm) cubes
  • 1 1large oniononions, finely diced
  • 1 1large carrotcarrots, finely diced
  • 2 cups 2cupsfinely diced celery root or parsnip
  • 2 cups 2cupsfinely chopped shiitake mushroom capshiitake mushroom caps or white mushrooms, (4 oz/125 g)
  • 1 tsp 1tspdried thyme
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/3 cup 1/3cupdry white wine
  • 1/3 cup 1/3cupsalted butter
  • 1/3 cup 1/3cupall-purpose flour
  • 2-1/2 cups 2-1/2cupssodium-reduced chicken broth
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Preparation

On lightly floured surface, roll out pastry into 12- x 9-inch (30 x 23 cm) rectangle. Using 3-inch (8 cm) pastry cutter, cut out 12 circles. Place on parchment paper–lined baking sheet; prick with fork. Refrigerate for 30 minutes.

Beat egg with 1 tbsp (15 mL) water; brush lightly over pastry circles. Bake in 425°F (220°C) oven until light golden and puffed, about 8 minutes. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)

In large saucepan, heat half of the oil over medium-high heat; cook chicken until juices run clear when chicken is pierced, about 6 minutes. Using slotted spoon, remove chicken to large bowl.

Add remaining oil to pan; cook onion, carrot, celery root, mushrooms, thyme, salt and pepper, stirring often, until softened, about 8 minutes.

Add wine and boil, stirring and scraping up brown bits, until no liquid remains, about 3 minutes. Add to chicken.

In same pan, melt butter over medium heat; whisk in flour and cook, whisking constantly, for 2 minutes. Whisk in broth until smooth; bring to boil and cook, stirring, until thickened, about 5 minutes.

Return chicken mixture to pan; cover and simmer until heated through, about 5 minutes. Divide among twelve 6 oz (175 mL) ovenproof ramekins; wipe rims if necessary. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Uncover and bake in 425°F/220°C oven until hot and bubbly, about 20 minutes.)

Place pastry tops on ramekins; bake in 425°F (220°C) oven until bubbly, 3 to 5 minutes.

Nutritional Information Per serving: about

cal 234 pro 12g total fat 15g sat. fat 8g
carb 13g fibre 2g chol 67mg sodium 369mg
potassium 274mg

% RDI:

calcium 3 iron 8 vit A 24 vit C 3
folate 14
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