Chicken Pot Pies with Roasted Vegetables
A comforting and hearty dish combining tender chicken and delicious roasted vegetables, all wrapped in flaky puff pastry, making it versatile and perfect for any season.
Ingredients
For the roasted vegetables
- 1.5 cups finely chopped butternut squash
- 0.5 cup finely chopped onion
- 0.5 cup finely chopped carrot
- 1 cup finely chopped red potatoes
- 1 tablespoon olive oil
- to taste Salt and pepper
For the pot pie filling
- 2 teaspoons unsalted butter For cooking the filling
- 2 teaspoons olive oil For cooking the filling
- 3 tablespoons all-purpose flour For thickening the sauce
- 2 cups 2% milk For the filling
- 2 tablespoons freshly squeezed lemon juice
- 2 cups shredded chicken
- 0.25 cup chopped fresh basil
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 4 whole fresh sage leaves
- 1 large egg white, beaten For brushing on top
For the pastry
- 1 sheet frozen puff pastry, thawed
Instructions
Preparation
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, toss the butternut squash, onion, carrot, and potatoes with olive oil and a generous sprinkle of salt and pepper.
- Spread the mixture on the baking sheet and roast for 20 to 30 minutes, until just tender. Remove from the oven and let cool.
- Increase the oven temperature to 425 degrees F.
- Roll out the puff pastry to 1/4 inch thick and cut into 4 rounds or squares, about 6 inches in size. Keep the pastry covered and refrigerated until ready to use.
Cooking
- In a medium saucepan, melt the butter and olive oil over moderate heat. Add the flour and cook while whisking for 1 minute.
- Gradually add the milk while whisking constantly, then bring the mixture to a simmer. Simmer for about 5 minutes or until thickened.
- Stir in the lemon juice, chicken, roasted vegetables, basil, salt, and pepper.
- Spoon the mixture into small ovenproof dishes. Top each dish with the pastry, pressing against the edges to seal. Place a sage leaf on top and brush with egg white.
- Bake the pot pies on a baking sheet in the oven for 15 to 17 minutes or until they are golden brown. Serve hot.
Notes
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven at 350 degrees F or microwave in short intervals. Feel free to swap in your favorite vegetables or use what's on hand. Ensure the puff pastry is cold before using; it helps it puff up nicely when baked. For a richer filling, add cream to the mixture.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 3g
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