• Olivia Gural

Mini Pot Pie


  • 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


  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

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