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What’s cooking? Mini chicken pot pies

Creamy chicken and vegetable pot pie on eatlivetravelwrite.comFall has definitely taken hold over these past few weeks. The days are shorter and it’s dark not only when I get up but also when I come home.  I’m craving comfort food but often that means dishes that require long, slow cook times and when you get home from work on a long day, that’s the last thing anyone feels like doing, right?  For this month’s Kraft Canada #whatscooking assignment, I challenged myself to find a comfort food recipe that I could make in under an hour and was delighted to find this pot pie.  I’ve changed it up a little and, of course, minified them to make individual serves and was very happy with the results. For some reason, anything with pastry seems so fancy on a weeknight (I cheated and used store-bought this time) and the individual serves make them seem more special too.

What's cooking? Mini chicken pot pies

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Easy weeknight chicken pot pies.

Serves 4     adjust servings

Ingredients

  • 450g (1lb) boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 3 cups mixed vegetables (carrots, potatoes, parsnips, broccoli, mushrooms corn, peas etc…), cut into similar-sized chunks
  • 100g Philadelphia Brick Cream Cheese Spread, cubed
  • 1/2 cup chicken broth
  • 2 packages (450g/ 1lb) puff pastry, thawed
  • 1 egg, slightly beaten

Instructions

  1. Heat oven to 350°F.
  2. Heat the oil in a large heavy skillet over a medium-high heat.
  3. Add the vegetables and sauté for 5 minutes. Decrease the heat to medium and the chicken until it starts to brown a little on the outside.
  4. Add the broth, then the cream cheese - cook, stirring continually for about 3 minutes until the cream cheese is completely melted.
  5. Divide your filling between the prepared dishes - this made enough for 4 individual servings in 6"x4" oval ramekins.
  6. Cur enough puff pastry to cover each dish with a slight overhang.
  7. Place the puff pastry on top of the filling, pressing down slightly.
  8. Flute or fold the edges of the pastry.
  9. Brush with egg wash and cut slits in the top of each pie so steam can escape.
  10. Bake for 45 minutes, or until the top is golden brown and puffy.

by

I like a pot pie with a substantial filling (i.e. not too soupy or watery) and this fits the bill perfectly.

Inside creamy chicken and vegetable pot pie on eatlivetravelwrite.com
Kraft What's Cooking contributorVerdict? This is a wonderful weeknight dinner that is totally worth the time it takes to prepare (20ish minutes). While it’s baking in the oven you can be cleaning the kitchen, helping your kids with their homework, catching up on their day, or simply enjoying a glass of wine and relaxing.  Tip: These re-heat pretty well the next day too!

Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.

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7 Responses to What’s cooking? Mini chicken pot pies

  1. Paula October 28, 2014 at 08:02 #

    The consistency of the filling looks perfect!

    • Mardi Michels October 29, 2014 at 06:56 #

      Thanks – I like it a little bit heartier than many pot pies!

  2. Mr. Neil October 28, 2014 at 08:27 #

    Mr. Neil is a bit of a pot-pie-snob, having eaten many of them in my formative years (thanks mum).

    This iteration is certainly one of the best – as the crowd in the canteen who sampled will also attest.

    And for those who like a little stronger flavours, easy to spice it up.

    • Mardi Michels October 29, 2014 at 06:56 #

      Glad to have the approval of the (tough) canteen crowd!

  3. Geoff October 28, 2014 at 10:57 #

    I really love pies in cold weather. They are generally hearty and filling.
    In particular, I like the look/sound of this… many pies look great, but break the crust and you’re confronted with filling that resembles soup more than a pie filling.
    Nice post Mardi.

    • Mardi Michels October 29, 2014 at 06:56 #

      I like the pot pies because they aren’t as filling (just one layer of pastry) but I definitely don;t want a soupy filling…

  4. Coco in the Kitchen October 29, 2014 at 15:07 #

    My hubby’s an Aussie like you and loves pot pies!
    I have to make these for him soon.
    Thanks, Mardi.

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