This recipe is a great way to repurpose leftover chicken and throw in a variety of vegetables. I’ve outlined a classic pot pie made with peas and carrots, but feel free to experiment with vegetables such as green beans, squash, and sweet potato. This dish is also freezer-friendly: Simply do all the prep work and freeze in their ramekins. No need to thaw it — just bake it for an extra few minutes.
Chicken Pot Pies
Recipe By Sina Mizrahi
- Cook & Prep: 1.5 h
- Serving: 4
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Contains:
Ingredients (14)
Main ingredients
Start Cooking
For the pot pies
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Season chicken on both sides with salt and pepper. Place on baking sheet and bake uncovered at 350°F for 20 to 25 minutes. Let cool, then cut up into 1-inch cubes.
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Preheat oven to 425° F.
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In a large, deep skillet, heat olive oil over medium heat, add onions and carrots, and cook until soft. Add garlic, cook for another minute.
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Sprinkle flour evenly over mixture. Add broth and bring to a boil, whisking constantly until a thick sauce forms.
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Add peas, bay leaf, turmeric, 1 teaspoon salt, and ½ teaspoon black pepper.
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Stir in chicken and parsley. Divide the mixture among 4, 6-ounce or 6, 4-ounce ramekins.
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Roll out puff pastry to 1/8-inch thickness. Cut out circles the size of the outer width of the ramekins.
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Drape over dish and crimp edges so the dough fits perfectly. Cut 4 slits into each dough lid.
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Bake 45 minutes or until an inserted thermometer reads 170° F. Let cool slightly before serving.
Variation:
Can substitute vegetable broth for chicken broth.
Can use cornstarch instead of flour
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