Mini Chicken Pot Pies
You can make these personal-sized pot pies ahead of time and freeze them for up to one month! Save time with cut veggies from our produce department and a L&B rotisserie chicken.
Makes 4 pot pies
Preparation time: 1 hour 15 minutes
1 cup L&B Butternut Squash Cubes, cut into bite-sized pieces
1 cup L&B Diced Yellow Onion
1 cup carrots, thinly sliced or shredded
1 cup red potato, cubed
2 (3.5-ounce) packages shiitake mushrooms, stems removed, sliced
1 teaspoon minced garlic
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon pepper
1 cup frozen baby peas
2 cups shredded rotisserie chicken or cooked chicken thighs
2 (12-ounce) L&B Poultry Gravy
2-3 teaspoons snipped fresh thyme
1 (17-ounce) package frozen puff pastry sheets, thawed according to package directions
2 teaspoons snipped fresh parsley
2 teaspoons snipped fresh thyme
2 teaspoons snipped fresh rosemary
1 tablespoon water
- In 9×13-inch baking pan, combine first 6 ingredients. Toss with olive oil, salt and pepper. Bake in a 425 F oven until tender (25-30 minutes), stirring occasionally.
- In large bowl, toss roasted vegetables with peas, chicken, gravy and 2-3 teaspoons thyme.
- Spoon 1 ¾ cups of the filling into each of 4 (16-ounce) ramekins. Make sure mixture is below the rim of each ramekin.
- Remove pastry sheets from package and lay flat on floured surface. Sprinkle each sheet with 1 teaspoon each of parsley, thyme and rosemary.
- Roll sheets of pastry to ⅛ inch thickness. Cut 2 circles from each sheet, 1-2 inches larger than top of bowls.
- Arrange each pastry circle over prepared bowls, tuck pastry under edge of bowl and crimp to hold in place.
- Beat egg with water; brush over top of pastry.
- Place pot pies on baking sheet. Bake in a 400 F oven until golden brown (25-30 minutes). Let stand 5-10 minutes before serving.
Tip: To make ahead of time, assemble pot pies through the crimping step, then double-wrap in plastic wrap and freeze for up to one month. When ready to use, remove from freezer; brush with egg wash and bake, frozen, at 400 F until golden brown and bubbly (35-40 minutes).