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Mini Pot Pies for Your Minis

A Dinner Recipe from Sunday Suppers

chicken pot pies!

We often think our kids look good enough to eat. (Just a little nosh right there on the cheek.) Now if only they thought dinner had the same appeal.

We asked food photographer, stylist, and blogger Karen Mordechai, founder of Sunday Suppers, for a family-friendly meal that looks as good as it tastes. A new mom herself, Mordechai suggests throwing a couple of things into the (mini) pot.

I used to spend hours cooking our dinners — it’s one of my favorite things to do to unwind from the day. Time is much more valuable these days, so we’ve signed up for a CSA and get amazing fruits and vegetables every week. I use them to make a big pot of soup with seasonal veggies, salads, and crostini.

Mini Chicken and Root Vegetable Pot Pies
Serves four

1 sweet potato, diced
1 parsnip, diced
2 sage leaves
5-6 cremini mushrooms, diced
1 white onion, diced
2 cloves garlic, chopped
1 tbsp. olive oil
1 tbsp. butter
2 chicken breasts, diced
½ c. parsley, chopped
2½ tbsp. flour
1 c. chicken stock
½ c. white wine
Premade puff pastry dough
1 egg, plus 1 tbsp. water

1. Preheat oven to 400°.

2. Saute potatoes, parsnip, sage, mushrooms, onion, and garlic in oil and butter over medium heat.

3. Season with salt and pepper to taste, allowing vegetables to sweat about 5 minutes.

4. Remove vegetables and saute chicken breast 5 minutes.

5. Add vegetables, parsley, flour, stock, and wine. Simmer 5 minutes and season again with salt and pepper if necessary.

6. Fill four ramekins or baking cups with mixture and top each with a circle of dough about ¼-inch larger than the vessel.

7. Brush tops with egg wash and sprinkle with coarse sea salt. Bake 15-20 minutes or until puffed and golden.

Find more mealtime inspiration online at sunday-suppers.com.

Photo: Courtesy of Karen Mordechai