Mini Chicken Pot Pie

Experience a bowl of flavorful chicken mixture baked in a golden brown crust. These mini chicken pot pies are so easy to make, and you can enjoy at any time of the day. It’s healthier with more vegetables, low-fat milk, and less butter. Comforting, creamy, and simply delicious!

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Serving size: 4

Ingredients:

For the fillings:
• 1 lb. (454g) Chicken breasts
• 2/3 cup (90g) Potatoes
• 1/2 cup (60g) Onion
• 1/2 cup (70g) Peas or green beans
• 1/2 cup (50g) Carrots
• 2 cloves of Garlic, minced
• 1 tbsp. Olive oil
• 2/3 cup Low-fat milk
• 2 tbsp. Unsalted butter
• 2 tbsp. All-purpose flour
• 1 cup Reduced-sodium chicken broth
• 1 cup Shredded cheese
• Salt and freshly ground black pepper to taste

For the crust:
• 1 Puff pastry sheet
• 1 Egg

Preparation:

1. Preheat the oven to 400˚F (200˚C).

2. Cut the chicken breast into bite-size cubes. Mince the onion. Dice the potatoes and carrot into small cubes.

3. In a large cast-iron pan, heat oil on medium high heat. Saute chicken pieces until white-colored. Remove them and set aside while cooking other ingredients. In the same pan, add butter and sauté onions and garlics until fragrant. Add potatoes and carrots. Cook until vegetables are soft and fragrant.

4. In the same pan, add flour and stir to mix well with the veggies. Stir in chicken stock and milk, and cook until thickened. Turn heat down to low, and add cooked chicken and peas. Add salt and pepper to taste.

5. Divide the mixture evenly between 4 ramekins. Top with shredded cheese.

6. In a large cast-iron pan, heat oil on medium high heat. Saute chicken pieces until white-colored. Remove them and set aside while cooking other ingredients. In the same pan, add butter and sauté onions and garlics until fragrant. Add potatoes and carrots. Cook until vegetables are soft and fragrant.

7. In the same pan, add flour and stir to mix well with the veggies. Stir in chicken stock and milk, and cook until thickened. Turn heat down to low, and add cooked chicken and peas. Add salt and pepper to taste.

8. Divide the mixture evenly between 4 ramekins. Top with shredded cheese.