Chicken Pot Pie

Creamy, savory filling tucked under a blanket of buttery crust —is there any cozier comfort food than chicken pot pie? Our version divides the classic up into ramekins to make fresh and flaky single servings.

Ingredients

  • 1 pie crust (average weight of 1 frozen crust) Whole wheat pie crust
  • 1/2 Onion, raw
  • 2 regular carrot Carrots, raw
  • 2 Celery, raw
  • 1 g Baby Bella mushrooms, stems removed
  • 3 tbsp Avocado Oil
  • 1 tsp Salt
  • 1/2 tsp, ground White pepper
  • 2 Garlic, clove – minced
  • 1 cup Broccoli, florets
  • 2 tbsp Thyme
  • 2 breast Chicken breast, cooked – cut into bite-sized cubes
  • 3 tbsp Whole Wheat Flour
  • 3 cup Chicken Broth
  • 1/2 cup Heavy Cream
  • 1 Eggs, whole large

Directions

1

Set up the Food Processor Work Bowl and attach the Slice Disc. Select the LOW setting and, one ingredient at a time, feed onion, celery, carrots, and mushrooms through the Feed Chute using the Food Pusher.

2

Add avocado oil to a large sauté pan over medium- high heat. Transfer the sliced vegetables to the pan and sauté until tender, about 7 minutes. Add salt, pepper, thyme, and minced garlic and sauté until fragrant.

3

Return to the Work Bowl/ Slice Disc assembly and feed broccoli florets through the Feed Chute to slice.

4

Add sliced broccoli to the vegetables in the pan and continue to sauté for 2 minutes.

5

Add flour and sauté for 1 minute. Add the cubed chicken and chicken stock and bring to a simmer, about 4 minutes.

6

Add heavy cream and simmer for an additional 2 minutes. Adjust seasoning to taste. Set filling aside.

7

Heat oven to 400°F. Remove pie dough from the refrigerator and allow to rest for 15 minutes. Divide crust into six portions (about 2 ounces each) and roll out on a floured surface to a width just big enough to cover each ramekin.

8

Portion 1/2 cup of chicken pot pie filling in each of the six 4-ounce ramekins. Drape the pie crust portions over top of each ramekin and crimp against the lip of the dish. Brush the egg wash over the top of each crust.

9

Place mini pies on a baking sheet and bake for 16 minutes. Then set the oven to broil and cook for an additional 2 minutes until the crust is golden brown.

Nutritional information

Recipe: Chicken Pot Pie

Serving in this recipe: 6

Yield: 6 mini pot pies

Calories: 800
Total Fat: 24 g 36.8%
Saturated Fat: 9 g 41.8%
Cholesterol: 87.8 mg 29.3%
Sodium: 967.9 mg 40.3%
Total Carbs: 22 g 7.5%
Dietary Fiber: 2 g 11.9%
Sugar: 3 g  
Protein: 17 g 34.7%
Vitamin A: 17.9% Vitamin C: 24.7%
Calcium: 5.5% Iron: 10.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Can be made with

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