Chicken Pot Pie
Creamy, savoury filling tucked under a blanket of buttery crust —is there any cosier comfort food than chicken pot pie? Our version divides the classic up into ramekins to make fresh and flaky single servings.
Ingredients
1 pie crust (average weight of 1 frozen crust)Whole wheat pie crust
1/2 Onion, raw
2 regular Carrots, raw
2 Celery, raw
6 Baby Bella mushrooms, stems removed
3 tbsp Avocado Oil
1 tsp Salt
1/2 tsp, ground White pepper
2 Garlic, clove – minced
175g Broccoli, florets
2 tbsp Thyme
2 breast Chicken breast, cooked – cut into bite-sized cubes
3 tbsp Whole Wheat Flour
240g Chicken Broth
120g Heavy Cream
1 Egg, whole large
Directions
1
Set up the Food Processor Work Bowl and attach the Slice Disc. Select the LOW setting and, one ingredient at a time, feed onion, celery, carrots, and mushrooms through the Feed Chute using the Food Pusher.
2
Add avocado oil to a large sauté pan over medium- high heat. Transfer the sliced vegetables to the pan and sauté until tender, about 7 minutes. Add salt, pepper, thyme, and minced garlic and sauté until fragrant.
3
Return to the Work Bowl/ Slice Disc assembly and feed broccoli florets through the Feed Chute to slice.
4
Add sliced broccoli to the vegetables in the pan and continue to sauté for 2 minutes.
5
Add flour and sauté for 1 minute. Add the cubed chicken and chicken stock and bring to a simmer, about 4 minutes.
6
Add heavy cream and simmer for an additional 2 minutes. Adjust seasoning to taste. Set filling aside.
7
Heat oven to 200°C. Remove pie dough from the refrigerator and allow to rest for 15 minutes. Divide crust into six portions (about 2 ounces each) and roll out on a floured surface to a width just big enough to cover each ramekin.
8
Portion 1/2 cup of chicken pot pie filling in each of the six 4-ounce ramekins. Drape the pie crust portions over top of each ramekin and crimp against the lip of the dish. Brush the egg wash over the top of each crust.
9
Place mini pies on a baking sheet and bake for 16 minutes. Then set the oven to broil and cook for an additional 2 minutes until the crust is golden brown.
Nutritional information
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Calories: 790.0 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
