Lunch: Mini Rotisserie Chicken Pot Pies

Recipe by Anna Watson Carl No pie crust allowed: With a genius puff pastry crust (and rotisserie chicken), these chicken pot pies are quick to throw together during the week.

This recipe includes superfoods such as:

Spinach

Health benefits of Mini Rotisserie Chicken Pot Pies

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

4 tbsp. unsalted butter
1 medium carrot, peeled and diced (1/2 cup)
2 ribs celery, diced (1/2 c.)
1 small onion, diced (1 c.)
1 clove garlic, minced
1 tbsp. thyme leaves
kosher salt
Black pepper
1/4 c. all-purpose flour
1/4 c. dry white wine
3 c. chicken stock
2 c. rotisserie chicken
3 c. baby spinach
1 sheet frozen puff pastry, thawed
1 egg

Instructions

Preheat oven to 400 degrees F.
In a large pot over medium-high heat, melt butter. Add carrot, celery, onion, garlic and thyme and cook, stirring regularly, 5 minutes, until tender and fragrant. Season with salt and pepper.
Stir in flour and whisk constantly until golden brown, 3 minutes. Stir in white wine and let simmer until absorbed, about 2 minutes. Add chicken stock, stirring to combine. Bring mixture to a boil, then reduce heat to low and simmer until thickened, 6 to 8 minutes.
Stir in rotisserie chicken and spinach and cook until chicken is heated through and spinach slightly wilted, 2 minutes more. Season with salt and pepper.
On a floured work surface, roll out puff pastry to 1/4" thickness. Using a 10-ounce ramekin as a guide, cut out 4 circles one inch larger on all sides than the ramekin.
Spoon chicken filling into four ramekins and cover each with a puff pastry circle. Using a sharp knife, cut slits across the top.
In a small bowl, whisk together egg and 1 tablespoon water and brush on tops of puff pastry.
Bake until pastry is puffed and golden, 15 to 18 minutes.

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