Name: Mini Pumpkin Chicken Pies
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Cuisine: European, French

Published on 22.11.2022 | In European French By Vanya |

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- Prep Time
- 20 Minutes
- Cook Time
- 50 Minutes
- Yield
- 6
- 6
- Difficulty Level

Mini Pumpkin Chicken Pies – a perfect meal with just the right portion size for lunch, dinner or Lunchbox. Mini Pumpkin Chicken Pies is a great way to use up your leftover roast chicken or turkey. Just add oven-roasted vegetables, milk sauce and puff pastry and you’re good to go. Transformation with finesse

Tips:

Use your leftover meat from the roast chicken by cutting it into small pieces in this recipe. Or cut the chicken breast into small pieces and fry them in the pan for a few minutes.

Roasted Chicken

Recipe

Puff pastry dough

Recipe

Knead puff pastry for a special Sunday breakfast for the croissants. Keep a sheet of puff pastry in the fridge for Wednesday. Make roast chicken for Sunday lunch and reserve a cup of meat. Ready. On Wednesday, the chicken pie just needs to be assembled.

Ingredients needed: butternut squash, onion, carrot, potato, olive oil, butter, puff, pastry, flour, milk, lemon juice, shredded chicken, fresh basil, fresh sage, egg white

How to make mini chicken pot pies:

Start by roasting the vegetables for 25 minutes, until they’re softened.
Use 200 ml ramekins to cut circles out of puff pastry. This will be the top-crust for these mini chicken pot pies.
Making the white sauce with butter, flour and milk.
Mix lemon juice, roasted veggies, chicken, fresh basil, salt and pepper.
Divide into 6 ramekins. Put puff circles on top and press on the edges to seal.
Place a fresh sage on the pastry, and brush the top with egg whites.
Bake until the puff pastry is golden brown and the filling is piping hot.

Serve these pot pies with a nice green salad and chilled white wine. Enjoy!

Chicken pot pies variations:

Change up the roasted vegetables as you wish- trying things that are suited to your

Substitute chicken with leftover turkey after Thanksgiving is a great option for a quick Lunchbox.

Portion Perfect

Ingredients

The veggies:
1½ cups finely chopped pumpkin
½ cup finely chopped onion
½ cup finely chopped carrot
1 cup finely chopped red potatoes
1 tbsp olive oil
½ salt
½ freshly ground black pepper
White sauce and filling:
2 cups milk
2 tsp butter
3 tbsp flour
2 tbsps lemon juice
2 cups shredded roasted chicken
¼ cup chopped fresh basil
For the caps:
1 sheet puff pastry, thawed
6 fresh sage leaves
1 egg white, beaten with 1 tbsp milk

Nutrition Info

460 Calories in 1 serving:

Instructions

Preheat the oven to 220°C. Line a baking sheet with parchment paper.
Make the roasted veggies: In a medium bowl, toss the pumpkin, onion, carrot and potatoes with the olive oil and sprinkle over salt and pepper. Spread on the baking sheet and roast for 20 to 30 minutes, just until tender. Remove from the oven and let cool.
The puff pastry circles: On a work surface, roll out the Puff Pastry to 5 mm-thick, and cut into 6 (10 cm rounds). Use the remekins - turn upside down on the pastry and cut out the circles a little larger than the dish. Keep the pastry covered and refrigerated until ready to use.
The white sauce: In a medium saucepan, melt the butter over moderate heat; add the flour, and cook, whisking constantly for 1 minute. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened.
Mix the white sauce with the lemon juice, chicken, roasted veggies, basil, salt and pepper.
Spoon the mixture into remekins ovenproof dishes. Top with pastry circles and press the edges , against the outside edge of the dishes to seal. Place a sage leaf on top of each pastry and brush with egg white.
Bake the pot pies on a baking sheet on the middle rack in the oven for 20 minutes, or until the pastry is golden brown.

Servings : 6
Ready in : 80 Minutes
Course : Main courses
Recipe Type : beef, Chiken and paultry, Left overs-great overs, Pizza, Pasta, Spagetty, Quiches, recipes for winter, Transformers
Ingredient : Basil leaves, Butter, Carrots, Caw-milk, Egg white, Flour, Ground black pepper, Ground chicken, Lemon juice, Olive oil, Onion, Potatoes, Puff pastry, Pumpkin, Salt, Salvia, Turkey fillets

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Mini Pumpkin Chicken Pies

Tips:

Roasted Chicken

Puff pastry dough

How to make mini chicken pot pies: