Sometimes you just need comfort food. Cold winter nights always entice me to crave warm, stick to your ribs type meals. And while I do sometimes completely splurge; I generally try to be a little more health conscious by replicating my favorite splurge meals with a healthier version. Today’s recipe is just that…a skinny twist to a winter comfort classic. My Skinny Mini Pot Pie is full of flavor and a little easier on the waistline then the traditional dish. (I can’t promise miracles…but it at least saves a few calories).
The best part about pot pies are that you can mix and match your proteins and vegetables. I still had leftover turkey in the freezer from Thanksgiving so I used that up for this dish. Of course chicken works just as well if that’s what you have in your refrigerator at home. I also used the vegetables I had on hand to save myself a grocery trip. The combination of corn, asparagus, and sweet potato ended up being delicious however; you should feel free to take your own cooking liberties and add any vegetables you like.
These miniature pot pies are the home-style cooking dream dinner. They’re warm, crusty, creamy, and popping with savory ingredients.
You’ll want to save this recipe for your next Sunday night dinner at the table.
…all for the love of the dish
- 4 tbsp butter
- ¼ cup flour
- ¾ low sodium chicken broth
- ½ cup white wine
- ½ cup low fat milk
- 2/3 cup diced cooked turkey or chicken
- 1 small sweet potato
- ½ cup frozen asparagus pieces
- ¼ cup frozen sweet corn
- bay leaf
- fresh thyme
- salt and pepper
- 1 sheet of frozen puff pastry
- 1 egg (beaten)
- Set the oven to 425 degrees. Peel and dice sweet potato into ½ inch pieces. Toss with 1 tbsp olive oil. Roast in the oven for 25-30 minutes. Remove and put aside.
- Turn the oven down to 400 degrees.
- Melt the butter in a large saucepan over medium heat. Slowly whisk in the flour until it forms a Roux (or a thick paste). While continuing to stir slowly pour in the milk. Once that’s full incorporated do the same with the chicken broth and wine. Season with salt and pepper to taste, stir and let simmer for about 5 minutes. The mixture should still be fairly thick and smooth.
- Add the frozen corn and asparagus bits. Cook for one minute and then stir in the turkey and sweet potatoes. Cook for another 2-3 minutes.
- Divide out the filling into small oven safe containers or if you prefer one large pie dish you can pour it into this as well.
- Follow the puff pastry dough defrost instructions on the package for your 1 sheet of dough (it usually requires about 30 minutes of sitting out before it can be used). Place a little flour on your surface and roll-out the dough. Cut it into equal pieces that will fit over whichever pots you decide to cook in. Cut a small cross shaped slit into each piece to allow steam to be released from each pot pie.
- Brush the tops of each pot pie with an egg wash (make the eggwash by beating 1 egg). Bake for 30 minutes.
- Recipe Tip: depending on the size of your sweet potato there may be more than you need. You do not need to pour in all the roasted pieces. Simply use the amount that is to your liking.