Mini Rotisserie Chicken Pot Pies

Yields:
4
Prep Time:
30 mins
Total Time:
50 mins
No pie crust allowed: With a genius puff pastry crust (and rotisserie chicken), these chicken pot pies are quick to throw together during the week.
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Ingredients
- 4 Tbsp. unsalted butter
- 1 medium carrot, peeled and diced
- 2 ribs celery, diced
- 1 small onion, diced
- 1 clove garlic, minced
- 1 Tbsp. fresh thyme leaves
- kosher salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 3 cups chicken stock
- 2 cups rotisserie chicken
- 3 cups baby spinach
- 1 sheet frozen puff pastry, thawed
- 1 large egg
Directions
- Step 1Preheat oven to 400°.
- Step 2In a large pot over medium-high heat, melt butter. Add carrot, celery, onion, garlic, and thyme and cook, stirring regularly, until tender and fragrant, 5 minutes. Season with salt and pepper.
- Step 3Stir in flour and whisk constantly until golden brown, 3 minutes, then stir in white wine and let simmer until absorbed, about 2 minutes. Add chicken stock, stirring to combine. Bring mixture to a boil, then reduce heat to low and simmer until thickened, 6 to 8 minutes.
- Step 4Stir in rotisserie chicken and spinach and cook until chicken is heated through and spinach slightly wilted, 2 minutes more. Season with salt and pepper.
- Step 5On a floured work surface, roll out puff pastry to 1/4" thickness. Using a 10-ounce ramekin as a guide, cut out 4 circles one inch larger on all sides than the ramekin.
- Step 6Spoon chicken filling into four ramekins and cover each with a puff pastry circle. Using a sharp knife, cut slits across the top.
- Step 7In a small bowl, whisk together egg and 1 tablespoon water and brush on tops of puff pastry.
- Step 8Bake until pastry is puffed and golden, 15 to 18 minutes.
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