Lunch / Dinner
Chicken & White Bean Pot Pies
A little bit buttery and flaky, a little bit creamy and hearty, these mini Chicken & White Bean Pot Pies will warm your kitchen and your stomach. This all-American comfort food has traditional English roots and began as a way to stretch a household’s weekly leftovers. Some versions include noodles to add even more bulk, and most are highly versatile and customizable to your liking. We've opted for smoked chicken to add extra flavor.
Ingredients
Test Kitchen Tips
For convenience, 2¼ cups canned navy beans may be used instead of dried beans.
This recipe can also be baked in a 9x9-inch baking dish. Leave puff pastry sheet whole, and cut an “X” in center after placing atop pie.
Instructions
Add beans and water to cover by 2 inches into a medium bowl. Let stand for 8 hours. Drain.
Bring beans, 4 cups water, and ½ teaspoon salt to a boil over medium-high heat in a medium saucepan. Reduce heat, and let simmer until tender, about 50 minutes. Drain.
Heat 1 tablespoon oil over medium-high heat in a medium skillet. Add onion; cook until lightly browned, about 4 minutes. Reduce heat to medium-low; stir in ¼ teaspoon salt. Cover, and cook, stirring occasionally, until tender and browned, about 25 minutes. (Add 2 tablespoons water, 1 tablespoon at a time, to prevent onion from sticking to pan, if necessary.) Remove onion from skillet, and wipe skillet clean.
Preheat oven to 425°. On a rimmed baking sheet, place 6 (7-ounce) ramekins; spray with cooking spray.
Add remaining 1 tablespoon oil to skillet; heat over medium-high heat. Add carrot and celery; cook until lightly browned, about 6 minutes. Reduce heat to medium. Add garlic; cook for 1 minute.
Place flour, ¾ teaspoon salt, and pepper in a medium bowl; whisk in broth and mustard. Whisk flour mixture into carrot mixture, stirring until thickened, about 3 minutes; remove from heat. Stir in beans, onion, chicken, and sage. Divide mixture evenly among prepared ramekins.
Roll dough into a 12-inch square on a lightly floured surface. Cut into 6 (4x6-inch) rectangles. Cut a small “X” in center of each rectangle.
Beat egg and remaining 1 teaspoon water with a fork in a small bowl. Using a pastry brush, lightly brush egg wash around edge of ramekins. Using floured hands, place dough over hot filling, pressing to sides of ramekins. (Avoid stretching dough too much.) Brush egg wash over crust. Sprinkle with remaining ½ teaspoon salt.
Bake until pastry is golden brown and filling is bubbly, about 18 minutes. Let stand for 10 minutes before serving. Top with sage, if desired.