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Mini Chicken Pot PiesMini Chicken Pot Pies
Mini Chicken Pot Pies

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.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Mini Chicken Pot Pies
Mini Chicken Pot Pies
Prep Time75 Minutes
Servings4
0
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
  1. 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.
  2. In a large bowl, toss roasted vegetables with peas, chicken, gravy, and 2-3 teaspoons thyme.
  3. 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.
  4. 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.
  5. Roll sheets of pastry to â…› inch thickness. Cut 2 circles from each sheet, 1-2 inches larger than the top of the bowls.
  6. Arrange each pastry circle over prepared bowls, tuck pastry under the edge of the bowl, and crimp to hold in place.
  7. Beat egg with water; brush over the top of the pastry.
  8. Place pot pies on a baking sheet. Bake in a 400 F oven until golden brown (25-30 minutes).
  9. Let stand 5-10 minutes before serving.
75 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 cup L&B Cubed Butternut Squash, cut into bite-sized pieces
L&B Cubed Butternut Squash
L&B Cubed Butternut Squash, 14 Ounce
$6.99$0.50/oz
1 cup L&B Diced Yellow Onion
L&B Diced Yellow Onion
L&B Diced Yellow Onion, 8 Ounce
$4.99$0.62/oz
1 cup carrots, thinly sliced or shredded
Fresh Whole Carrots Bagged
Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb
1 cup red potatoes, cubed
Bulk B Size Red Potatoes
Bulk B Size Red Potatoes, 0.25 Pound
$0.45 avg/ea$1.79/lb
1- 7-ounce packages sliced shiitake mushrooms
R&R Cultivation Organic Sliced Shiitake Mushrooms
R&R Cultivation Organic Sliced Shiitake Mushrooms, 7 Ounce
$9.99$1.43/oz
1 teaspoon minced garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
1 teaspoon salt
Alessi Sea Salt
Alessi Sea Salt, 2.83 Ounce
Huge Deal
$2.49 was $3.59$0.88/oz
¼ teaspoon pepper
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
20% Off L&B Spices & Extracts
$5.51 was $6.89$3.24/oz
1 cup frozen baby peas
Birds Eye Baby Sweet Peas
Birds Eye Baby Sweet Peas, 13 Ounce
$3.59$0.28/oz
2 cups shredded rotisserie chicken or cooked chicken thighs
L&B Ready To Heat Pulled Chicken
L&B Ready To Heat Pulled Chicken, 12 Ounce
$12.99$1.08/oz
1 - 24-ounce container L&B Poultry Gravy
L&B Poultry Gravy
L&B Poultry Gravy, 24 Ounce
$9.99$0.42/oz
2-3 teaspoons snipped fresh thyme
L&B Fresh Thyme
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
1 -17-ounce package frozen puff pastry sheets, thawed according to package directions
Pepperidge Farm Puff Pastry Sheets
Pepperidge Farm Puff Pastry Sheets, 17.25 Ounce
Deal
$6.49 was $7.29$0.38/oz
2 teaspoons snipped fresh parsley
Italian Flat Leaf Parsley Bunch
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
2 teaspoons snipped fresh thyme
L&B Fresh Thyme
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
2 teaspoons snipped fresh rosemary
L&B Fresh Rosemary
L&B Fresh Rosemary, 0.75 Ounce
$3.49$4.65/oz
1 egg
L&B Pasture Raised Organic Large Brown Eggs
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
1 tablespoon water
L&B Spring Water
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
SPECIAL EQUIPMENT: 4 - 16-ounce ramekins
Not Available

Directions

  1. 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.
  2. In a large bowl, toss roasted vegetables with peas, chicken, gravy, and 2-3 teaspoons thyme.
  3. 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.
  4. 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.
  5. Roll sheets of pastry to â…› inch thickness. Cut 2 circles from each sheet, 1-2 inches larger than the top of the bowls.
  6. Arrange each pastry circle over prepared bowls, tuck pastry under the edge of the bowl, and crimp to hold in place.
  7. Beat egg with water; brush over the top of the pastry.
  8. Place pot pies on a baking sheet. Bake in a 400 F oven until golden brown (25-30 minutes).
  9. Let stand 5-10 minutes before serving.