I’ve been craving comfort foods this week due to my, now diagnosed, sinus infection. At my Winter Savory Pie class recently, Jacqueline Church taught us to make a quick dinner by using ingredients on hand or leftovers. So I whipped up five mini chicken pot pies for a quick and hearty family dinner.
There is no exact recipe. I used left over roasted chicken that I had frozen with a bit of broth and rice. I added leftover peas, some fresh carrots, onions, celery and vegetable broth. I then added frozen corn and a bit of garlic. To thicken the mixture, I added some flour.
I ladled the pot pie mix into mini ramekins and topped with puff pastry. I baked them in a 425F degree oven for 15 minutes. We ate them immediately! I topped mine with hot pepper flakes.
Pie Reimagined 