These are incredibly delicious Mini Chicken Pot Pies. Filled to the brim with a hearty veggie gravy, topped with phyllo dough, and herbs.
My fourteen-ounce ramekins get quite a bit of attention this time of year. There’s something extra cozy about having your own bowl of piping hot awesomeness. Other classics we enjoy during the fall / winter months include my Cheesy Buffalo Blue Lasagna Soup, this SCRATCH-MADE Cream of Celery, and these Individual French Onion Pots of Magic! What are some of your favorite soups to make on colder afternoons?
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS YOU’LL NEED:
So, I made a few extras of these little babies and gave them to my neighbors. Let’s just say, I’ve had multiple requests for more. Guess I’ll be making another batch soon! Here’s what you’ll need to grab from the store.
- Unsalted Butter
- Yellow Onion
- Baby Bellas Mushrooms
- Springer Mountain Farms Chicken Thighs
- Garlic Cloves
- Salt + Black Pepper
- Dried Thyme
- Chicken Bone Broth
- Half and Half
- Frozen Peas
- Phyllo Pastry
- Olive Oil
- Fresh Parsley
- Course Sea Salt
While the ingredient list looks kinda long… I bet you already have most of this on hand in your pantry. The bone broth is a great way to add protein, but if you prefer to use stock or broth… that works too!
OTHER RECIPES YOU’LL ENJOY:
Easy Weeknight Chicken Bacon Ranch Pasta
Creamy Mushroom Ramen with Brown Butter Chicken
Sheet Pan Chicken Street Tacos with Spicy Blueberry Slaw
Piled High Cobb Salad Chicken Sandwich
Alabama White Sauce Pulled Chicken
VIEW ALL RECIPES BY CLICKING HERE!
- 2 tbsp. Unsalted Butter
- 1 Yellow Onion, minced
- ½ cup Chopped Carrots
- ½ cup Chopped Celery
- 1 cup Baby Bellas Mushrooms, stems removed
- 1.5 lb. Springer Mountain Farms Chicken Thighs
- 2 Garlic Cloves, minced
- ⅓ cup All Purpose Flour
- ½ tsp. Salt
- ½ tsp. Black Pepper
- 4 Thyme Sprigs, leaves removed
- 1.5 cups Chicken Bone Broth
- ⅔ cup Half and Half
- ½ cup Frozen Peas
- 12 sheets Phyllo Pastry, thawed
- 4 tbsp. Olive Oil
- ¼ cup Chopped Fresh Parsley
- 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 breasts. 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. Then 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. This will take about 5 minutes. Then 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 with approximately 1 tbsp. 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. Enjoy!
NOTES ON THIS RECIPE:
- I like using unsalted butter when creating “soup-type” recipes, so I can add to my personal preferences. If you only have salted butter, you might want to reduce to one tablespoon and then taste before adding the course sea salt as a finish.
- If you don’t have individual ramekins, you can certainly use an oven safe sauté pan instead! Follow the instructions through #4 and then top the entire pan with the phyllo dough. Bake at the same time, or until golden.
- I preferred to use mushrooms in this recipe, but you can certainly substitute them out with a few diced gold potatoes. I’ve been on a mushroom kick lately, but per the usual my recipes are always customizable!
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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