Single Serving Pot Pies
Ingredients
Scale
- You’ll need either 3 refrigerated store-bought biscuits (cut each in half to make them thinner or puff pastry (cut out 6 rounds, each about 4 inches wide with a cookie cutter).)
- 2 tablespoons of olive oil
- 3 cloves of garlic (mashed)
- 1/2 cup of diced onion
- 1/2 cup of diced carrots (peeled)
- 1/2 cup of diced celery
- 1 teaspoon of dried thyme
- 1/2 teaspoon of dried sage
- 1 teaspoon of kosher salt
- 2 tablespoons of arrowroot or cornstarch
- 1 cup of leftover gravy (or 3/4 cup of chicken broth)
- 1/2 cup of full-fat coconut milk (or heavy cream)
- 1 1/2 cups of chopped turkey or shredded rotisserie chicken
- 1/2 cup of frozen peas
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Place 6 small ramekins (each about 4 ounces) on a baking sheet, grease them, and set them aside.
- Cut three of the biscuits in half to make them thinner, and set them aside.
- Heat olive oil in a large skillet over medium heat. Add the onion, carrots, celery, garlic, thyme, and sage. Season generously with salt and pepper. Cook until the veggies have softened, about 6-7 minutes.
- Add the arrowroot or cornstarch, gravy or broth, and coconut milk or heavy cream to the skillet, and stir well. Cook uncovered until the mixture thickens and becomes creamy, about 5 minutes.
- Add the turkey or chicken and the peas to the skillet, and remove it from the heat.
- Divide the mixture evenly among the prepared ramekins. Top each with a biscuit half.
- Bake for 10 minutes, or until the biscuits are golden on top.
- Let them cool for a bit, then serve and enjoy!
