Mini Chicken Pot Pies
- 1 1/2 cups chopped butternut squash
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1 cup chopped red potatoes
- olive oil + salt + pepper
- 1 sheet frozen puff pastry, thawed
- 2 teaspoons unsalted butter
- 2 teaspoons olive oil
- 3 Tablespoons all-purpose flour
- 2 cups 2% reduced-fat milk
- 2 Tablespoons freshly squeezed lemon juice
- 2 cups shredded leftover chicken
- 2 cups of roasted veggies
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 fresh sage leaves
- 1 large egg white, beaten
- Produce
- Basil, fresh (1/4 cup)
- Butternut squash (1 1/2 cups)
- Carrot (1/2 cup)
- Onion (1/2 cup)
- Red potatoes (1 cup)
- Sage, fresh leaves (4)
- Veggies, roasted (2 cups)
- Meat
- Chicken (2 cups)
- Cooking & Baking
- All-purpose flour (3 Tablespoons)
- Olive oil (2 teaspoons)
- Olive oil + salt + pepper (1)
- Pepper (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Bread & Baked Goods
- Puff pastry, frozen (1 sheet)
- Drinks
- Lemon juice, freshly squeezed (2 Tablespoons)
- Dairy
- 2% reduced-fat milk, reduced-fat (2 cups)
- Butter, unsalted (2 teaspoons)
- Refrigerated
- Egg white, large (1)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published February 23, 2007 (5 years ago).
13 people saved this recipe.
