Skinny pies... can we make those a thing?
These are a take on a classic- everyone usually loves the sound of chicken pot pie, but the thought might make your waistband quiver with fear. Well no need to worry here, these individually portioned pot pies are slimmed down and ready to devour, no guilt included.
Personal Pot Pies
Prep Time: 20 mins | Cook Time: 30 mins | Makes 4 Pot Pies
- 2 Chicken breasts, skin on and bone-in
- Extra virgin olive oil, to drizzle
- 1 large white Onion, diced
- 2 Garlic cloves, minced
- 2 Red baby potatoes, diced
- 4 medium Carrots, cleaned, peeled, and diced
- 6 Celery stalks, cleaned, diced
- 3 cups chicken broth
- 1/4 cup fat-free Half & Half
- 2 tsp Flour
- 4 sheets Frozen Puff Pastry, thawed (I like the Pepperidge Farms variety in the grocery’s freezer dessert section. You will need 2 packages)
- 1 full spring of Thyme
Preheat your oven to 400 degrees. Take your two chicken breasts and place on a cookie sheet lined with aluminum foil. Drizzle olive oil over the chicken and season well with salt and pepper. Once oven is ready, place in oven for 25 mins. Remove and let cool, place to the side.
As the chicken is roasting, take a stock pot or dutch oven and place over medium heat. Add 2 tbs of the olive oil, and 1 tbs of butter. Once hot, place the diced onions in the pot and saute for about 10 mins. Make sure to move the onions around as they may stick! Add the minced garlic and cook for another two minutes, and then sprinkle in the flour. Cook for another two minutes or so and then pour in the chicken broth.
Add in the diced potatoes, as they need longer to cook through. At this point you can add the half & half. Bring the pot to a simmer (little bubbles forming but before boiling) and add the carrots and the celery to the pot. Cook for about 15 mins.
Take the cooled chicken and remove the skin and pull the meat away from the bones. Using a fork (or your clean fingers-one of your best tools!) pull apart the chicken until it is shredded. Place all meat (and any juices that may have escaped) into the pot.
Pull the thawed puff pastry out and place on cutting board. If very sticky, make sure to throw a little flour on the cutting board before placing the pastry on top. Using the ramekin as your guide, trace a square about an inch wider than the ramekin and slice with a sharp knife. Repeat with the second sheet of puff pastry. DO NOT DISCARD OF SCRAPS! These can be used to decorate the top of your pot pie, as you will see in a bit.
Spray your ramekins with non-stick cooking spray inside and around the top edges. Place on cookie sheet covered in tin foil. Scoop in two ladles full of chicken & veggies into each ramekin, and then divide the broth evenly into each. Be sure to not overfill.
Place the previously cut squares of puff pastry on top of each ramekin. You can use those scraps of puff pastry to decorate the tops of your pot pie- My boyfriend loves to “weave” strips of the pastry and lay them on top of each pie after first spraying them with a spritz or two of the cooking spray. Either way, make sure you secure the puff pasty tightly around the ramekins.
Place into the preheated 400 degree oven for 15-20 minutes, making sure the pastry on top does not get darker than golden brown. Remove carefully from oven and be sure to cool for at least 10 minutes before enjoying.
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!