Mini Rotisserie Chicken Pot Pies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Spinach.
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