Potpie in a Pinch
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Author Notes: When pinching pennies I like to get creative with leftovers; a favorite is potpie, delicious comfort food made from a roast chicken or turkey. The ideal scenario would be to use fresh garden vegetables or veggies on hand from your refrigerator, however, your favorite frozen mixed vegetables in a creamy chicken sauce topped with puffed pastry will do if that is not possible. - lapadia
Serves 4, in ramekins that are 4 inches across and 2 inches deep
- FILLING INGREDIENTS
- 2-2/3 cups cubed leftover chicken or turkey
- 2 cups mixed frozen vegetables (or veggies from your garden or refrigerator if possible)
- SAUCE INGREDIENTS
- 1-1/2 cups low sodium chicken broth. Optional – combine the stock/drippings left over from roasting, if there is any, as part of this measurement
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1/4 cup minced shallot
- 1 clove minced garlic
- Salt & fresh ground pepper – to taste
- 1/2 cup sour cream - optional
- PASTRY
- 1 thawed sheet from a 17.3-ounce puff pastry package
- MISC
- Egg lightly beaten, for a wash
- Preheat oven to 400º F
- In a small saucepan, heat the broth until hot, but not boiling. In a large pot, melt butter over medium heat, add in and whisk the shallot and garlic for 1 minute.
- Add the flour and whisk constantly for 2 minutes, until a thick paste forms. Slowly whisk in the heated broth and simmer for 5 minutes or until sauce has thickened.
- Add in salt, pepper to taste. Set aside. Do not add sour cream, yet, let the sauce cool until needed.
- Lightly grease the ramekins and divide the cubed poultry and vegetables evenly between the four ramekins, let sit until needed.
- Lightly flour a work surface, unfold the sheet of thawed puff pastry and roll it out large enough to cut into quarters that will overlap the ramekins.
- Stir the sour cream into the sauce and pour into the filling ingredients, stir lightly to incorporate.
- Grease around the ramekin rims; cover each with a puff pastry quarter and press gently around the rim. Cut a couple slits to allow steam to escape.
- Place on a sheet pan, brush each with egg wash. Bake in a preheated oven for 30-35 minutes or until the pastry is golden brown.
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
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10 months ago Mossbarger
amazing dish
10 months ago lapadia
Thanks, mossbarger!!
about 2 years ago Sagegreen
Very clever, lapadia!
about 2 years ago lapadia
Thanks, so much, Sagegreen! :)
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Perfect use for leftovers!
about 2 years ago lapadia
Thanks, fiveandspice, I thought so... and tasty, too! :)
about 2 years ago aargersi
Abbie is a trusted source on General Cooking.
These are so pretty! And delicious AND a great use of resources!!!!
about 2 years ago lapadia
Thanks for you comment, aargersi! Hope you will try it when "comfort food" weather shows back up :)
about 2 years ago lorigoldsby
My daughter and I disagree about seasonal comfort foods...she says there is no season for comfort foods and likes to eat them year round. I may crank up the air conditioning and fix this! The dirt cheap cost of the meal may offset the cost of the extra AC!
about 2 years ago lapadia
Love the AC comment, lorigoldsby! Here in the PacNW there have been a few times - in summer for a comfort food meal...