Mini Chicken, Mushroom & Squash Pot Pies
We had our first snow day yesterday and while it was but a sprinkling, my brain instantly kicked into Cozy Mode. Ironically, nothing warms my heart like a fresh dusting of snow.
This is my ideal snow day meal. It’s comforting, it’s hearty, and it does not require too much time in the kitchen.
I LOVE chicken pot pie, and I have been making Joy’s luxuriously creamy rendition for years. It’s amazing. However, I wanted to try my hand at something a little lighter; something that could feel just as hearty, but a little less indulgent.
I know, it’s rare that I will say that, but I made the jump and stayed away from the heavy cream in this recipe and surprisingly, it paid off.
I also wanted to add butternut squash, because let’s be honest, I want to add butternut squash to everything right now.
Spinach, browned mushrooms, and shredded chicken also make an appearance in this filling. And, with the big day fast approaching, I feel like this might be a dish to keep in mind if you find yourself with leftover turkey on hand. I think that would make a scrumptious substitute.
The browning of our various filling components takes a bit of time and patience, but it all happens in one pan, which I love.
All of our various components are coated in a velvety, roux-thickened gravy that adds a lovely richness without making these pies feel overly decadent.
Puff pastry forms the tops for our tiny pies. I decorated mine a bit with some carefully-cut scraps.
After a quick visit to the oven, these pies are ready to serve.
Autumn comfort at its most mouthwatering.
Sincerely,
Pedantic Foodie
Chicken, Mushroom & Squash Pot Pies
makes eight 6-ounce ramekins
5 tablespoons unsalted butter, divided
1 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 teaspoon kosher salt, divided
1 1/2 cups butternut squash, cubed
6 ounces cremini mushrooms, sliced
2 heaping cups baby spinach
2 cups cooked, shredded chicken
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
1 sheet pre-made frozen puff pastry
1 large egg
Preheat oven to 450 degrees F. Set the frozen puff pastry out on your countertop to soften while you prepare the pie filling.
Add 2 tablespoons of butter to a 9-inch, high-sided saucepan and place over medium heat. Add onions, garlic, and 1 teaspoon of salt to the pan and cook, stirring often, until the onions are soft and translucent.
Add the cubed squash to the pan and cook, stirring now and then, until the squash is fork-tender; approximately 15 minutes.
Transfer the contents of the pan to a separate dish and return the empty pan to the heat. Melt an additional 2 tablespoons of butter in the pan and add mushrooms. Cook, stirring often, until the mushrooms are soft and evenly browned.
Once the mushrooms are golden, stir in spinach and chicken. Add this mixture to the butternut squash mixture and return the pan to medium heat once again.
Melt the remaining 1 tablespoon of butter in the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan. This will add flavor to our sauce. Whisk in flour and remaining 1/2 teaspoon of salt, forming a roux.
Cook the roux for 1-2 minutes, whisking constantly. Stir in chicken broth and cook for 5 minutes, until thickened. Once the mixture is the consistency of gravy, remove from heat.
Stir in butternut squash and chicken mixture. Divide the mixture amongst eight ramekins and allow to cool slightly while you prepare the pastry.
When the pastry is soft but still cold, use a biscuit cutter to cut out 3 1/2 inch rounds of puff pastry. Top each ramekin with one round of pastry and place all the ramekins on a baking sheet.
Cook’s Note: You can use pastry scraps to decorate the pies, if desired.
In a small dish, whisk egg with 1 teaspoon of water and brush each pie with a layer of egg wash. Do this quickly, as the warm filling will melt the butter in the pastry if they are allowed to sit for too long.
Bake the pies for 15 minutes; until the pastry is puffed and deep golden brown.
Allow the pies to cool slightly before serving.
Enjoy!
Cook’s Note: If you end up with leftovers, these pies reheat very well! Simply cover each pie with aluminum foil and bake at 400 degrees until the filling is bubbling; about 15-20 minutes.