Mini Chicken Potpies

03/04/2019

Active Time: 40 MinsTotal Time1 Hour
Yield: Serves 4

Filled with tender sweet potato, meaty mushrooms, and shredded chicken, these personal potpies are a one-dish meal your family will love. Let the puff pastry thaw in the fridge for about 45 minutes before using.

Ingredients

1 tablespoon canola oil
4 cups chopped fresh mushrooms
1 1/2 cups chopped yellow onion
1/2 cup chopped celery
1 1/2 cups 1/2-inch-cubed peeled sweet potato
2 teaspoons chopped fresh thyme, plus more for garnish
1.5 ounces all-purpose flour (about 1/3 cup)
1 1/4 cups unsalted chicken stock
1/2 cup whole milk
8 ounces rotisserie chicken breast, shredded (about 2 cups)
3/4 cup frozen lima beans
1/2 teaspoon kosher salt
1frozen puff pastry sheet, thawed

Nutritional Information

Calories 576
Fat 25g
Satfat 4g
Unsatfat 19g
Protein 33g
Carbohydrate 57g
Fiber 6g
Sugars 9g
Added sugars 0g
Sodium 697mg
Calcium 11% DV
Potassium 25% DV

Calories 576
Fat 25g
Satfat 4g
Unsatfat 19g
Protein 33g
Carbohydrate 57g
Fiber 6g
Sugars 9g
Added sugars 0g
Sodium 697mg
Calcium 11% DV
Potassium 25% DV

How to Make It

Step 1

Preheat oven to 425°F. Heat oil in a Dutch oven over medium-high. Add mushrooms, onion, and celery; cook, stirring often, until softened, 7 to 8 minutes. Add sweet potato and thyme; cook until tender and liquid has evaporated, 6 to 7 minutes. Stir in flour to coat. Add stock and milk; bring to a boil, stirring constantly. Boil 1 minute. Remove from heat; stir in chicken, lima beans, and salt. Let cool 20 minutes.

Step 2

Cut puff pastry into 4 (4 1/4-inch) rounds. Place 4 (10-ounce) ramekins on a baking sheet; fill with chicken mixture. Top with dough rounds; bake at 425°F until golden brown, 17 to 19 minutes. Garnish with thyme.

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