Power-Player Petite Pot Pies
These individual pot pies are a comforting and hearty lunch, perfectly sized for efficient consumption. They're packed with tender chicken and vegetables in a creamy sauce, all nestled under a golden, flaky pastry crust.
Directions
- 1
Preheat oven to 400°F (200°C). Spray four 6-ounce ramekins with cooking spray.
- 2
Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove chicken and set aside.
- 3
Add chopped onion to the skillet and cook until softened, about 3-4 minutes.
- 4
Stir in flour and cook for 1 minute, stirring constantly, to create a roux.
- 5
Gradually whisk in chicken broth until no lumps remain. Bring to a simmer, stirring, until thickened. Stir in heavy cream, thyme, salt, and pepper.
- 6
Return chicken to the skillet, along with the mixed frozen vegetables. Cook for 2-3 minutes, just until vegetables are tender-crisp.
- 7
Divide the chicken and vegetable mixture evenly among the prepared ramekins.
- 8
On a lightly floured surface, roll out the puff pastry slightly and cut into four squares or circles large enough to cover the ramekins.
- 9
Place one pastry square over each ramekin, pressing lightly around the edges to seal. Cut a small slit in the center of each pastry for steam to escape.
- 10
Brush the tops of the pastry with the beaten egg.
- 11
Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the filling is bubbly.
- 12
Let cool for a few minutes before serving carefully.