Chicken Potpies for Days

IMG_0910Winter is finally here, and I am on a comfort food kick!  Unfortunately, most comfort foods aren’t the healthiest.  I made these chicken potpie turnovers and mini chicken potpies using a lighter recipe.  Plus, they’re individually portioned, which like the mini meatloves in my previous post, makes it easier to keep track of how much you’re eating.  Stay tuned for my next post for a pretzel-crusted chicken cutlet, and be sure to check out my Instagram for a delicious veggie burger recipe!  Stay warm!

4 tablespoons butter
1 small onion, chopped
2 carrots, chopped
2 stalks celery, chopped
Kosher salt
Freshly ground pepper
4 cloves garlic, minced
2 teaspoons fresh thyme
2 tablespoons flour, plus more for dusting
1 cup white wine
2 cups chicken stock
2 teaspoons dijon mustard
1 cup frozen peas
3 cups shredded rotisserie chicken
Half and half
4 sheets frozen puff pastry, thawed
1 large egg

Preheat oven to 375° F.  Melt butter in a large skillet over medium heat.  Add the onion, carrot, and celery and season with salt and pepper.  Cook until the veggies soften, about 10 minutes.  Add the garlic and thyme and cook for another minute, stirring frequently.  Stir in the flour and cook for an additional minute.  Turn up heat to medium high and add the wine.  Whisk in the chicken stock and dijon mustard.  Then add the peas, chicken, and a splash of half and half, and simmer on low until the sauce thickens, about 5 to 10 minutes.  Remove from heat and set aside.

IMG_0935On a lightly floured surface, unfold 2 sheets of puff pastry and cut each into 4 squares.  Roll out each square to slightly increase the size.  Place on a parchment lined baking sheet and spoon the chicken mixture in the center.  Fold the squares in half diagonally and press the edges together to seal and then press with the tines of a fork.  For the mini potpies, unfold the other 2 sheets of puff pastry and cut each into 9 squares.  Roll out each square to slightly increase the size.  Press the squares into 9 muffin cups.  Add the chicken mixture and top with the remaining 9 squares.  Pinch he edges together to seal.

Whisk the egg with a small amount of water and brush the turnovers and mini potpies with the mixture.  Cut a small slit in the center of each one.  Bake at 375º F for about 30 minutes or until golden brown.  Let cool slightly before serving.


*Adapted from Food Network

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