• Olivia Gural

Mini Pot Pie


Ingredients:

  • 1 tbsp olive oil

  • 2 cups fresh mushrooms, chopped

  • 1 cup yellow onion, chopped

  • 1 cup celery, chopped

  • 1 cup sweet potato, peeled and cubed

  • 2 tsp fresh thyme, chopped

  • 1/2 cup all purpose flour

  • 1 1/2 cup unsalted chicken broth

  • 1/2 cup unsweetened almond milk (can also use whole milk)

  • 2 cups rotisserie chicken, shredded

  • 1 cup frozen peas

  • 1 pillsbury crescent roll

  • salt & pepper

Directions:

  1. Preheat oven to 425 degrees

  2. In a large pot, heat olive oil over medium heat. Add mushrooms, onion and celery, cook for about 5-7 minutes or until softened

  3. Add sweet potato and thyme, continue to cook until softened, about 6 more minutes

  4. Stir in the flour to coat, add chicken broth and milk, stir well and bring to a boil

  5. Once boiling, add chicken, frozen peas, salt & pepper, stir and remove from heat. Let cool for about 10-15 minutes

  6. Using 10-ounce ramekins (I was able to fill 4), add the mixture to each ramekin, filling to the top. Cut crescent roll into 4 ovals and place over the top of each ramekin

  7. Bake for about 17 minutes or until golden brown, top with thyme before serving

32 views0 comments

Recent Posts

See All