Craving a warm, comforting meal that's both delicious and easy to make? Look no further than this personal pot pie recipe! Forget about fussing with a large pie crust; this recipe focuses on individual portions, perfect for a quick weeknight dinner or a satisfying weekend lunch. It’s a fantastic example of homemade cooking that tastes incredible without demanding hours in the kitchen. This recipe is packed with flavor and vegetables, making it a healthy meal option too. Get ready to experience the ultimate comfort food, tailored just for you!
Ingredients:
This recipe makes 4 individual pot pies.
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For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 cup cooked chicken, shredded (or use leftover roast chicken)
- 1/2 cup frozen peas
- 1/4 cup all-purpose flour
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For the Topping:
- 1 sheet of ready-made puff pastry, thawed
- 1 egg, beaten
Instructions:
Step 1: Prepare the Vegetable Filling:
Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the mushrooms and garlic and cook for another 3-5 minutes, until the mushrooms have released their liquid and softened.
Step 2: Thicken the Sauce:
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened.
Step 3: Add Chicken and Peas:
Stir in the shredded chicken, thyme, rosemary, salt, pepper, and peas. Cook for another 2-3 minutes, or until heated through.
Step 4: Assemble the Pot Pies:
Preheat your oven to 400°F (200°C). Divide the chicken and vegetable mixture evenly among four oven-safe ramekins or small bowls.
Step 5: Add the Puff Pastry Topping:
Cut the puff pastry sheet into four equal squares. Place one square on top of each ramekin, pressing the edges gently to seal. Cut a small slit in the center of each pastry square to allow steam to escape. Brush the pastry with the beaten egg.
Step 6: Bake:
Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
Step 7: Serve and Enjoy:
Let the pot pies cool slightly before serving. These are delicious on their own, but you can also serve them with a side salad for a complete and healthy meal.
Tips and Variations:
- For a vegetarian option: Omit the chicken and add 1 cup of cooked lentils or chickpeas instead.
- Add some spice: Include a pinch of red pepper flakes to the filling for a little kick.
- Use different vegetables: Feel free to experiment with other vegetables like potatoes, butternut squash, or sweet potatoes.
- Make it ahead: Prepare the filling ahead of time and store it in the refrigerator. Assemble and bake the pot pies just before serving.
- Customize your crust: Instead of puff pastry, use biscuit dough or even a simple homemade pie crust.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 20-25g Fat: 15-20g Carbohydrates: 30-35g
This personal pot pie recipe is perfect for a quick and easy dinner, making it an ideal addition to your repertoire of easy recipes and quick dinner ideas. Enjoy this delicious and healthy dish! It's a truly satisfying example of homemade cooking at its best, offering a delicious and comforting meal without compromising on ease or flavor. This is definitely one of the best recipes for a simple yet impressive dinner.