Mini Chicken Pot Pies

Author: Canadian Living

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

  • Portion size 12 servings

Ingredients

  • 1/2 Quick Puff Pastry Recipe
  • 1 egg
  • 2 tablespoons olive oil
  • 1 lb boneless skinless chicken breast cut into 1/2-inch (1 cm) cubes
  • 1 lb boneless skinless chicken thigh cut into 1/2-inch (1 cm) cubes
  • 1 onion finely diced
  • 1 carrot finely diced
  • 2 cups finely diced celery root
  • 2 cups finely diced parsnip
  • 2 cups finely chopped shiitake mushroom cap (4 oz/125 g)
  • 2 cups finely chopped white mushrooms (4 oz/125 g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup dry white wine
  • 1/3 cup salted butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups sodium-reduced chicken broth

Method

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 facts Per serving: about

  • Sodium 369 mg
  • Protein 12 g
  • Calories 234.0
  • Total fat 15 g
  • Potassium 274 mg
  • Cholesterol 67 mg
  • Saturated fat 8 g
  • Total carbohydrate 13 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mini Chicken Pot Pies