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 L&B Rotisserie or Pulled Chicken.

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time75 Minutes

Servings4

Ingredients

1 cup L&B Cubed Butternut Squash, cut into bite-sized pieces

1 cup L&B Diced Yellow Onion

1 cup carrots, thinly sliced or shredded

1 cup red potatoes, cubed

1- 7-ounce packages sliced shiitake mushrooms

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

1 - 24-ounce container 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 egg

1 tablespoon water

SPECIAL EQUIPMENT: 4 - 16-ounce ramekins

Directions

In a 9×13-inch baking pan, combine the first 6 ingredients. Toss with olive oil, salt, and pepper. Bake in a 425 F oven until tender (25-30 minutes), stirring occasionally.
In a 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 the mixture is below the rim of each ramekin.
Remove pastry sheets from the package and lay flat on a 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 the top of the bowls.
Arrange each pastry circle over prepared bowls, tuck pastry under the edge of the bowl, and crimp to hold in place.
Beat egg with water; brush over the top of the pastry.
Place pot pies on a baking sheet. Bake in a 400 F oven until golden brown (25-30 minutes).
Let stand 5-10 minutes before serving.

75 minutes

Prep Time

0 minutes

Cook Time

Servings

Directions

In a 9×13-inch baking pan, combine the first 6 ingredients. Toss with olive oil, salt, and pepper. Bake in a 425 F oven until tender (25-30 minutes), stirring occasionally.
In a 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 the mixture is below the rim of each ramekin.
Remove pastry sheets from the package and lay flat on a 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 the top of the bowls.
Arrange each pastry circle over prepared bowls, tuck pastry under the edge of the bowl, and crimp to hold in place.
Beat egg with water; brush over the top of the pastry.
Place pot pies on a baking sheet. Bake in a 400 F oven until golden brown (25-30 minutes).
Let stand 5-10 minutes before serving.