Savory Monday–Mini Chicken Pot Pies

It’s starting to feel a lot like fall!  Now the weather is all over the place because at the beginning of the week last week was 80s and then by then end of the week it was 60s.  Always makes picking the kids clothes a challenge each day.

I need to vent!  All you mum’s out there you know what I speak of when I say, I hate changing out the seasonal clothing.  Especially with such fluctuating temperatures.  One day shorts and t-shirts, the next day socks and long sleeves are a necessity.  I hate it!  Sadly it must be done.

I’m also not a fan of the fact that my kids are on opposite seasons for sizes. BLEH!

Ok, so back to the reason you are here.  Food!  Now I love the fall because I like to wear shorts with long sleeve shirts.  I’m Canadian, I like it cooler than warmer. I know I’m rare :)

And with cooler temperatures comes homier foods! Soups, stews and pot pies!

I also wanted to try something that my kids would eat..well attempt.  I have the pickiest eater on the planet and another who follows along.  Abby loves chicken, carrots, potatoes and peas so why not put them together.  Automatic response “I don’t like it” before it’s even served.  But the statement has been made and she now can’t back down.  She sat at the table for an hour but ate it all.  She liked it but would never admit it until 30 minutes later when she turned to me and said, “I really liked that!”

Rowan kept coming and going from the table and also ate it all too, so success. 

How did I feel about it???  It was awesome.  I inhaled it.  What I actually really loved, other than flavour, was the pastry top. I used puff pastry, for ease, but wow, yummmmmmmmm!  I also had it for lunch the next day and it was even better because all the flavour had more time to set.  Delish indeed :)

Recipe:

• 3-4 chicken breasts
• 2 tbsp olive oil
• salt & pepper
• 3 tbsp butter
• 3 tbsp flour
• 2.5 cups low sodium chicken stock
• 1/4 cup plain yogurt
• 1/2 cup chopped carrots
• 1/2 cup frozen peas
• 1 cup chopped and blanched potatoes
• 1 sheet frozen puff pastry thawed

Directions:

1. Pre-heat oven to 350
2. Cook chicken in oven, tossed with oil and salt & pepper until fully cooked
3. Remove from oven set aside. Once cooled, chop into bite size pieces.
4. In saucepan, melt butter and add flour.  Make a roux
5. Slowly add heated chicken stock until it starts to boil an thicken.
6. To the sauce, add chicken, potatoes, carrots, peas and yogurt. (if you don’t want to add yogurt, heavy cream for a little richness will work as well, the yogurt gives it a sourness that I love)
7. Put mixture into ramekins or serving dish.
8. Cover with puff pastry.
9. Bake until puff pastry is puffy and golden brown. This will depend on how big your puff pastry is, but the ramekins took about 20 minutes and the larger one 30.
10. Enjoy!

These are great for a cold evening to warm everyone up!  So tasty and really quite easy…which I’m always on board with.

That great orange ceramic dish in the background is another great find at Home Goods and is perfect for making meals for two!  It’s Le Crueset and was like 14.99!!! LOVE IT :)

Thanks for looking!

Linking with:
Hunk of Meat Monday
Mingle Monday
Melt In Your Mouth Monday
Mangia Mondays
Made By You Monday
Tempt My Tummy Tuesday
Tuesdays at the Table
Hearth & Soul Blog Hop