Mini Chicken Pot Pies

Makes 8 Mini Pot Pies


1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 medium carrot, peeled and chopped
2 ribs of celery, chopped
¼ cup fresh parsley, chopped
¼ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
1 cup chicken broth
1 tablespoon cornstarch
2 cups of chicken meat, precooked and shredded or cut into chunks
Puff pastry


Pre-heat oven to 350°F. Heat the oil in a large sauté pan on medium high heat, cook onions until slightly cooked or translucent, about 3 to 4 minutes. Add carrots and celery, and sauté another 3 to 4 minutes. Add fresh herbs, season with salt and pepper, and add chicken broth. Take a little bit of the hot broth and whisk it together with the cornstarch to make a paste, add to the mix once it is boiling and stir until thick. Add turkey to the mixture and turn heat to low and simmer, about 15 minutes. Take off burner, and fill small ramekins half way with the mixture. Place a small square or circle of the puff pastry over the top of each ramekin and bake for about 15 minutes or until pastry is golden brown.