Recipe Alert: Homemade Chicken Pot Pies in Ramekins
Want moist chicken?
Want to get in your veggies?
Want to control your portions?
This may be the recipe for you :)
In an effort to get creative in the kitchen and to still feed my loved ones delicious and healthy meals, I have been in experimenting mode :)
Tonights dinner was SUPER easy and while I only ate a portion of it, I froze the rest and my fiance has a delicious dinner for when he gets home tonight.
You can use whatever veggies you'd like, I used corn, green beans, peas, carrots, onions and added the chicken
Recipe:
3 tablespoons unsalted butter (I used imitation butter… the healthy stuff)
1 small yellow onion minced
1 stalk celery thinly sliced
2 carrots diced medium
5 tbs all-purpose flour (this is just to make the gravy so you can substitute low carb baking mix or your choice)
2 cups chicken broth (I used low fat low sodium, just one can which is 1.8 cups)
1/3lb green beans cut into 1 inch pieces (I used a frozen veggie steamer bag super easy and already cut)
2 cups diced cooked chicken
salt and pepper
Puff pastry or phyllo dough just to cover the top of the ramekins (depending if you can handle it, it breaks apart really well like toast and you can also just peel it off after they are cooked) *beat 1 egg and brush the tops before baking for a golden brown crust*
In a large saucepan, melt butter over medium-high. Add onion, celery and carrots and coo****il onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken (whatever other veggies you want) and season with salt and pepper.
Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.
Bon Appetite!
