Mini Chicken Pot Pies

Entree Chicken Mini Pot PiesToss out Pretension! This is just as down to earth as it gets. I’m prepping for winter, and there’s nothing more comforting to me on a frigid day than an old fashioned pot pie. These freeze beautifully, two per quart sized freezer Ziploc. If you freeze these little jewels, thaw and make certain the ramekins are room temp prior to placing in oven…Right, you know what happens if you don’t! **Dig this**…Works GRAND with left over turkey. Gobble Gobble Baby!

1/2 package Fillo Dough, thawed
1/2 stick butter, melted (for Fillo)

1/2 stick butter
1 onion, finely chopped
1/3 cup flour
2 cups chicken broth
2 cups whole milk
Breast meat from 1 rotisserie chicken, cut into chunks
2 cups frozen peas and carrots, thawed
1 t fresh rosemary, minced
1/8 t garlic powder
1/8 t salt
1/4 t pepper

Preheat oven to 350°.
Melt stick butter in pan over medium heat.
Add onion and cook 5 minutes, until soft and translucent.
Whisk in flour, and cook 2 minutes.
Add broth and whisk until smooth.
Add milk.
Bring to rapid simmer.
Cook 5 minutes, whisking often.
Stir in chicken, peas and carrots, thyme, salt, and pepper.

Divide mixture among 6 8-oz ramekins.
Place ramekins on baking sheet.

Separate Fillo sheets into 2 piles.
Brush melted butter across alternating sheets of Fillo.
Cut into small squares that will rest on top of ramekin, but not cover it.
Cook 20 minutes, until heated through and crust is lightly browned.

Look at that little garden pea peeking out!

Look at that little garden pea peeking out!

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