Mini Chicken Pot Pies

By The Canadian Living Test Kitchen

21 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	234234 cal
pro	12 g12g pro
total fat	15 g15g total fat
sat. fat	8 g8g sat. fat
carb	13 g13g carb
fibre	2 g2g fibre
chol	67 mg67mg chol
sodium	369 mg369mg sodium
potassium	274 mg274mg potassium
% RDI:	-
calcium	33 calcium
iron	88 iron
vit A	2424 vit A
vit C	33 vit C
folate	1414 folate

More great recipes from this menu:

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

Ingredients

1/2 Quick Puff Pastry Recipe 1/2 1/2Quick Puff Pastry Recipe
1 egg 1 1eggeggs
2 tbsp olive oil 2 2tbsp tbspolive oil
1 1lb lbboneless skinless chicken breastboneless skinless chicken breasts or boneless skinless chicken thighs, cut into 1/2-inch (1 cm) cubes
1 large onion , finely diced1 1large oniononions, finely diced
1 large carrot , finely diced1 1large carrotcarrots, finely diced
2 cups finely diced celery root 2 2cups cupsfinely diced celery root or parsnip
2 2cups cupsfinely chopped shiitake mushroom capshiitake mushroom caps or white mushrooms, (4 oz/125 g)
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/3 cup dry white wine 1/3 1/3cup cupdry white wine
1/3 cup salted butter 1/3 1/3cup cupsalted butter
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
2-1/2 2-1/2cups cupssodium-reduced chicken broth

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.

Source : Canadian Living Holiday Cookbook: Fall 2009