I’m a huge fan of repurposing food. Cook once and then create 2 or more meals. This meal is going to use up leftover chicken and root vegetables. Leftover root vegetables would be carrots, potatoes, turnips, things that grow in the ground like that.
Meaning if you roasted a chicken with some potatoes and carrots, you now have the fixings to make these mini chicken pot pies!
How awesome is that? Plus, since they are personal size you can freeze them and they will thaw out quicker than the large pies. You can also thaw out the amount you want instead of a giant pie sitting in your fridge that might not get eaten. Yes, I have half a chicken pot pie in my fridge right now lol
There’s no telling how many will be eating at my house on any given night anymore, I’m going to start making mini pot pies instead. I love any excuse to use ramekins. How cute are they?!
- 1 sheet frozen puff pastry dough, thawed
- 2 tsps butter
- 2 tsps olive oil
- 3 Tbsps all-purpose flour
- 2 cups 2% milk
- 2 Tbsps lemon juice
- 2 cups shredded leftover chicken
- 2 cups leftover roasted root vegetables, coarsely chopped
- 1 Tbsp dried basil
- 1 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large egg white, beaten
- Preheat oven to 425°.
- Roll out the puff pastry to 1/4-inch thick.
- Cut into 4 (6-inch) rounds to fit over 1-cup ramekins. Keep pastry chilled and covered so it doesn't dry out.
- In medium saucepan over medium heat, melt butter and warm oil.
- Add flour, whisking constantly, for 1 minute to turn all the flour into a paste.
- Slowly add milk while whisking constantly.
- Bring the sauce to a very low boil and simmer about 5 minutes or until thickened. Keep stirring so it doesn't burn.
- Stir in the lemon juice, chicken, vegetables and seasonings.
- Spoon evenly into ovenproof ramekins.
- Place a pastry round on top of the ramekin. Press the pastry around the edges to seal the ramekin.
- Brush with egg white.
- Place on a baking sheet in middle of oven. Bake for 17 minutes or until pastry is golden brown. Serve hot.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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