Mini Chicken Pot Pies With Mushroom Gravy
Yield: 5
Jess Bentley
@SliceofJess
00:10
Prep
00:30
Cook
00:40
Total Time
Ingredients & Directions
Directions
Mini Chicken Pot Pies With Mushroom Gravy from @sliceofjess
2 tablespoons
Unsalted butter
1
Yellow onion, minced
1/2 cup
Carrots, chopped
1/2 cup
Celery, chopped
1 cup
Baby Bellas mushrooms, stems removed
1.5 lb
2 cloves
Garlic, minced
1/3 cup
All purpose flour
1/2 teaspoon
Salt
1/2 teaspoon
Black pepper
4
Thyme sprigs, leaves removed
1 1/2 cups
Chicken bone broth
2/3 cup
Half and half
1/2 cup
Frozen peas
12 sheets
Phyllo pastry, thawed
4 Tablespoons
Olive oil
1/4 cup
Fresh parsley, chopped
Course sea salt, optional
- Add butter and the minced onion, carrots and celery to a pan over medium high heat, sauté for 10 minutes, or until softened.
- Add the mushrooms, then top with the chicken thighs, & sprinkle with minced garlic.
- Cover and cook over medium heat for 15 - 20 minutes.
- Once the chicken has reached an internal temperature of 165F, remove from the pan and shred.
- Preheat the oven to 425F.
- Place the shredded chicken back in the pan and stir together with salt, pepper and flour. Cook for 1 - 2 minutes, continuously stirring.
- Add the chicken bone broth, half and half, thyme leaves, and bring to a boil.
- Reduce heat to a simmer and continue to cook until the mixture has thickened, about 5 minutes.
- Stir in the frozen peas.
- Transfer the mixture and split between four to five oven safe ramekins, cover each ramekin with folded Phyllo sheets, and drizzle each ramekin with approximately 1 tablespoon Olive Oil each.
- Bake for 10 minutes, or until the top of the sheets are golden brown and crispy.
- Serve with chopped parsley and course sea salt.
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Mini Chicken Pot Pies With Mushroom Gravy
Jess Bentley
@SliceofJess
Yield: 5
00:10
Prep
00:30
Cook
00:40 Total Time
Ingredients
Directions
Mini Chicken Pot Pies With Mushroom Gravy from @sliceofjess
2 tablespoons
Unsalted butter
1
Yellow onion, minced
1/2 cup
Carrots, chopped
1/2 cup
Celery, chopped
1 cup
Baby Bellas mushrooms, stems removed
1.5 lb
2 cloves
Garlic, minced
1/3 cup
All purpose flour
1/2 teaspoon
Salt
1/2 teaspoon
Black pepper
4
Thyme sprigs, leaves removed
1 1/2 cups
Chicken bone broth
2/3 cup
Half and half
1/2 cup
Frozen peas
12 sheets
Phyllo pastry, thawed
4 Tablespoons
Olive oil
1/4 cup
Fresh parsley, chopped
Course sea salt, optional
- Add butter and the minced onion, carrots and celery to a pan over medium high heat, sauté for 10 minutes, or until softened.
- Add the mushrooms, then top with the chicken thighs, & sprinkle with minced garlic.
- Cover and cook over medium heat for 15 - 20 minutes.
- Once the chicken has reached an internal temperature of 165F, remove from the pan and shred.
- Preheat the oven to 425F.
- Place the shredded chicken back in the pan and stir together with salt, pepper and flour. Cook for 1 - 2 minutes, continuously stirring.
- Add the chicken bone broth, half and half, thyme leaves, and bring to a boil.
- Reduce heat to a simmer and continue to cook until the mixture has thickened, about 5 minutes.
- Stir in the frozen peas.
- Transfer the mixture and split between four to five oven safe ramekins, cover each ramekin with folded Phyllo sheets, and drizzle each ramekin with approximately 1 tablespoon Olive Oil each.
- Bake for 10 minutes, or until the top of the sheets are golden brown and crispy.
- Serve with chopped parsley and course sea salt.
