Meat and Vegetable Pot Pie Pies
Indulge in the ultimate comfort food with these savory Meat and Vegetable Pot Pie Pies, a delicious twist on the classic pot pie recipe served in charming individual ramekins. Packed with tender chunks of seasoned chicken or beef, a medley of hearty vegetables like carrots, celery, and peas, and coated in a rich, creamy thyme-infused sauce, this dish is the perfect balance of flavor and texture. Topped with flaky, golden puff pastry, these homemade pot pies are as visually stunning as they are satisfying. Whether you're hosting a cozy family dinner or meal-prepping for the week, these pies are easy to prepare and bursting with wholesome, comforting flavors. Perfect for fans of classic comfort food, these individual pot pies make an impressive centerpiece for any mealtime gathering.
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Ingredients
- 500 grams boneless chicken thighs or beef stew meat, diced
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 3 tablespoons all-purpose flour
- 2 cups chicken or beef stock
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets puff pastry sheets (thawed)
- 1 egg, beaten with 1 tablespoon milk (for egg wash)
Directions
Step 1
Preheat your oven to 400°F (200°C). Grease 4 individual ramekins (about 6 inches in diameter) and set aside.
Step 2
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken or beef and cook until browned on all sides, about 6-8 minutes. Remove the meat and set aside.
Step 3
In the same skillet, melt 3 tablespoons of butter. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Step 4
Add the diced carrots and celery to the skillet and cook for 5-6 minutes until they begin to soften. Stir in the peas and cook for an additional 2 minutes.
Step 5
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Step 6
Gradually pour in the chicken or beef stock while stirring constantly to ensure no lumps form. Bring the mixture to a simmer and let it thicken, about 3-4 minutes.
Step 7
Stir in the heavy cream, dried thyme, salt, and black pepper. Return the cooked meat to the skillet and mix everything together. Remove from heat and let the filling cool slightly.
Step 8
On a floured surface, roll out the thawed puff pastry sheets. Cut the pastry into circles that are slightly larger than the diameter of the ramekins.
Step 9
Spoon the filling evenly into the prepared ramekins. Cover each ramekin with a puff pastry circle, pressing the edges to seal. Make small slits on top of the pastry to allow steam to escape.
Step 10
Brush the pastry tops with the egg wash made from the beaten egg and milk.
Step 11
Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Step 12
Remove from the oven and let the pies cool for 5 minutes before serving. Enjoy your individual meat and vegetable pot pie pies!
Nutrition Facts
| Serving size | (1986.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3042.5 |
| Total Fat 209.1g | 0% |
| Saturated Fat 75.9g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 873.7mg | 0% |
| Sodium 5499.3mg | 0% |
| Total Carbohydrate 123.2g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 27.6g | |
| Protein 143.9g | 0% |
| Vitamin D 81.7IU | 0% |
| Calcium 343.7mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 3068.1mg | 0% |
Source of Calories