Cheesy Poultry Pot Pies
2 cups baby red potatoes (or cubed regular potatoes)
3 tablespoons extra-virgin olive oil
1 1/2 cups finely chopped onion
1 cup finely chopped carrot
1 cup chopped celery
1 tablespoon minced garlic
2 cups shredded or diced cooked turkey or chicken breast
1 cup frozen peas
8 tablespoons butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 1/2 cups reduced-sodium chicken broth
1 1/2 cups shredded Cheddar cheese
2 sheets frozen puff pastry, at room temperature
Heat oven to 350 degrees. Coat six 2-cup ramekins with vegetable-oil spray.
Add the potatoes to a large pot of water, bring to a boil and cook until fork tender, about 10 minutes. Drain and set aside.
Heat the oil in a large Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring until tender, 8 to 10 minutes. Add the garlic and cook, stirring for 1 minute. Add the chicken and peas and cook, stirring for 5 minutes, then reduce the heat to low.
Melt the butter in a medium saucepan over medium-high heat. Add the flour, salt and pepper and whisk for 1 minute. Slowly add the chicken broth, whisking until thick and creamy, about 3 minutes. Add the cheese, stirring until melted. Pour the sauce over the chicken and vegetables. Stir in the potatoes.
Divide the filling among the prepared ramekins. Cut the puff pastry into six 5-inch rounds and place over the filling. Bake for 25 to 30 minutes, until puff pastry is golden brown. Let the pies sit for 10 minutes and serve warm. Makes 6 servings.
Source: Adapted from “The Picky Palate Cookbook” by Jenny Flake (Wiley).
Per serving: 724 calories (47 percent from fat), 38 g fat (19 g saturated, 13.6 g monounsaturated), 114 mg cholesterol, 32.7 g protein, 65 g carbohydrates, 8 g fiber, 742 mg sodium.