This is the second post in my series on how to cook. The first post covered my favourite recipe websites, which I used to discover this recipe for miniature pot pies. I actually adapted the recipe a bit to make it easier, and added some chicken. However, this recipe is really adaptable so I recommend reading Martha’s, reading mine, and then doing your own twist on it depending on your tastes. Don’t like carrots? Leave ’em out. Want some extra garlic? Throw it in. This is a really simple recipe that turned out delicious. I froze mine and gave a couple to my Grandma, which she loved, so these are not only college-girl, but also granny-approved.
Miniature Chicken Pot Pies
makes 3 pies
oven and stove
large frying pan
spatula or wooden spoon
garlic press (optional)
three 4″ ramekins (I bought mine at the dollar store, they look like this)
♥ 1 sheet of frozen puff pastry, thawed
♥ 2 green onions, sliced thinly
♥ 1 tablespoon extra virgin olive oil
♥ 6 pearl onions, peeled and quartered
♥ 6 baby carrots, sliced
♥ 6 button mushrooms, washed and sliced
♥ 1 tsp raw ginger, peeled and finely grated
♥ 2 tsp garlic, peeled and finely chopped or pressed
♥ ½ chicken breast, cooked and torn into bite-size pieces
♥ 1 tbsp margarine
♥ 1 cup chicken stock
♥ 1-2 tbsp white flour
♥ salt and pepper to taste
1. Start by thawing out the puff pastry. You made need to do this the day before, so check the packaging and read their directions for how to thaw the pastry. Make sure to only thaw one sheet, that’s all you’ll need.
2. Place one of the ramekins top side down on the puff pastry and carefully cut a circle about ½ inch bigger than the rim of the ramekin. Do this 2 more time and place the pastry circles in the fridge while you cook the filling. The circles don’t have to perfect: as the pastry puffs up it will all look the same anyway.
3. Cook your chicken breast however you normally prepare it (whether it’s poaching it, frying it, or baking it) until cooked through (the chicken should be white and opaque throughout—cut in to see) and then tear it into bite size pieces using two forks and ripping it apart. Put ½ the meat in the fridge, you can use it in salads, sandwiches, or stir-fries for the next two days.
4. Chop and prepare all your vegetables, making sure they’re all clean and peeled if needed.
5. Put your frying pan on the stove over medium heat and add the olive oil.
6. Add the all the ingredients on the list from the green onions to the garlic and simmer for about 5 minutes, until the veggies are mostly cooked.
7. Add the chicken meat, margarine, and chicken stock. Allow to simmer for another 5 minutes. Turn your oven on now to preheat to 400 F.
8. To thicken up the sauce, slowly add the white flour a tablespoon at a time until it gets to the consistency you like.
9. Add the salt and pepper to taste and spoon the mixture evenly into the ramekins.
10. Take the pastry circles out of the fridge and place them over the tops of the ramekins, pinching the sides to secure them in place.
11. Bake at 400 F for 18-20 minutes, or until the pastry puffs up and is golden brown.
If you want to freeze your pot pies, allow them to cool completely, then cover with tinfoil and put in the freezer. To reheat after freezing, remove the tinfoil and either bake at 350 F for 20 min or microwave for about 5 min.
Since this recipe is so long, it may seem a little daunting, but I’ve really done the hard work and cut out any unnecessary steps I noticed when making my own pot pies. You’ll see that it’s not much more difficult than frying up some veggies, adding a bit of chicken stock and flour to make a sauce, and covering them with pre-cut pastry rounds before baking in the oven. Three easy steps, see? Give it a try and let me know how it turns out in the comments section. Also, let me know what you think of my recipe format, is there anything you think I should add, take away, or change? Let me know. Learning to cook is a process, but it’s something every college girl should know.