…Mini Pot Pies!

Looking for the perfect dinner that will make the whole family sing with joy?

Here you go…

Mini Chicken and Root Vegetable Pot Pies
Serves four

Ingredients:

1 sweet potato, diced
1 parsnip, diced
2 sage leaves
5-6 cremini mushrooms, diced
1 white onion, diced
2 cloves garlic, chopped
1 tbsp. olive oil
1 tbsp. butter
2 chicken breasts, diced
½ c. parsley, chopped
2½ tbsp. flour
1 c. chicken stock
½ c. white wine
Premade puff pastry dough
1 egg, plus 1 tbsp. water

Directions:

  1. Preheat oven to 400°.
  2. Sauté potatoes, parsnip, sage, mushrooms, onion, and garlic in oil and butter over medium heat.
  3. Season with salt and pepper to taste, allowing vegetables to sweat about 5 minutes.
  4. Remove vegetables and saute chicken breast 5 minutes.
  5. Add vegetables, parsley, flour, stock, and wine. Simmer 5 minutes and season again with salt and pepper if necessary.
  6. Fill four ramekins or baking cups with mixture and top each with a circle of dough about ¼-inch larger than the vessel.
  7. Brush tops with egg wash and sprinkle with coarse sea salt. Bake 15-20 minutes or until puffed and golden.

 

*Recipe reprinted from: www.dailycandy.com