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Wednesday, May 23, 2012

Individual Chicken Pot Pies with Hidden Spinach

 OK, let's get back on track here and finish giving you the recipes from this dinner I talked about earlier!  So, in keeping with the "I don't want Malisa to have to return anything" theme and wanting to make dinner cute and be able to serve it in her "housewarming gift/tray" from Tar-zjae (Target), I cooked the pot pies in these little cups from Kimmie (you can find them right HERE).  Above, the ingredients all lined up, ready to go...
 My new secret weapon introduced to me by my friend Ashley...
 WARNING: when I cook, I cook big, as in I always cook enough for at least 2 families- I either freeze half of whatever I'm making or take it to a friend- that's just the way I roll- if you want to go half-sies on this recipe go for it- you might only need half for your family.  Start by chopping up all your veggies...Although you generally only see carrots, onions and celery in a classic pot pie, I take this opportunity to sneak some spinach in there- the kids don't even mind it and why the heck not- right!?  I generally use about 1.5 cups of each
 Chop up your chicken too- I like to use chicken breast or tenderloins...1.5-2 lbs is good- this recipe doesn't require you to be super strict with the measurements...
 Saute your chicken in 1/2 stick of butter combined with 2 tbs olive oil, the olive oil will allow you to cook the chicken in the butter at a higher temperature without burning the butter.  Add in my new secret weapon, 2 tbs of McCormick's Bon Appetit Seasoning Salt.
 Saute until cooked through, then chop it up even finer if you'd like once it's done.  Set aside.
 In the same pan you cooked your chicken in, melt a stick of butter (1/2 cup) along with 2 tbs olive oil.  Saute your onions until cooked through, then add in 1/2 cup flour and 1 tbs Bon Appetit seasoning salt and salt and pepper to taste.  Cook until smooth stirring with a whisk.
 One mixture is smooth...
 Add in 2.5 cups chicken broth, 2/3 cup heavy whipping cream, and 1 cup milk.  Stir on high heat until thickened and smooth.  If you are cooking the full size recipe, be sure you have a very large saute pan or are using a larger saucepan.

 Once the mixture is thickened (but not too thick) and smooth, add in the veggies.  Cook the veggies for about 20 minutes in this mixture on medium heat- the sauce will thicken up even more.  If your sauce is too thick at this point, you can always add in more milk, whatever consistency you prefer- but not too thin since it will be cooking again in the oven.


 Roll out your thawed puff pastry dough.  Place one of your cups you're using and trace a circle around it that is about 3/4 inches wider then the actual bowl- this way you will end up with the correct size top for your pot pie once it cooks and shrinks.
 Fill each cup almost to the top, leaving room to place the dough lid on.
 Once each pot pie has a dough lid, place on a baking sheet and cook at 375 for 20-30 minutes.  You can also brush the tops with beaten egg white is you want more golden brown look to them.

 Let them cool for about 5 minutes then enjoy!!  These make great portable dinners- my kids loved them too- spinach and all!!
 For the cupcake recipe click HERE
Full Pot Pie recipe below...



Individual Chicken Pot Pies (with hidden Spinach)

2 packages thawed frozen puff pastry dough
1.5-2 lbs chicken
3 tbs McCormick's Bon Appetit Seasoning Salt
Salt and Pepper to taste
4 tbs olive oil
3/4 cups butter
1 large onion, chopped
1.5 cups chopped carrots
1.5 cups chopped celery
1.5 cups chopped spinach
2.5 cups chicken broth
2/3 cup heavy whipping cream
1 cup milk (extra if you want the sauce thinner)

Chop up all ingredients.  Saute chicken in 1/4 cup butter and 1 tbs seasoning salt.  Once cooked through, chop up smaller and set aside.  Melt 1 stick butter (1/2 cup) and 2 tbs olive oil in same pan.  Cook onion in butter and oil, once cooked, add in 1/2 cup flower and 1 tbs bon appetit seasoning salt.  Cook for 2-3 minutes then add in 2.5 cups chicken broth, 2/3 cup heavy cream and 1 cup milk.  Cook until smooth for about 5 minutes.  Add in all veggies, cook on low-medium heat for 15-20 minutes until vegetables are slightly tender.  Pour mixture into each cup, makes about 8-10 individual pot pies.  Trace bowl making the puff pastry rounds slightly larger then the actual bowl, lay on top of bowls, brush with beaten egg white if you prefer.  Cook at 375 for 20-30 minutes or until tops are golden brown.  Enjoy!!

And don't forget to use your coupon code that expires tomorrow night!  Click HERE for details!!


2 comments:

Andrea said...

YUM! Those look really good! And I love that they are perfectly mini portions in those cups.

Lindsay Banner said...

Thanks Andrea!! :)