Green‑Chile Chicken Pot Pies (2 individual pies)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 2 cups shredded chicken plus about 1 cup of the fricassee sauce (approximately 8 fl oz) from the original recipe. leftover Mexican-Inspired Chicken Fricassee
- 1 tsp lemon juice or 1/4 tsp white vinegar (to brighten)
- 1 sheet refrigerated pie crust or 1/2 sheet puff pastry (enough to top two 12‑oz ramekins) (about 4 oz)
- 1/2 cup frozen peas (about 3 oz)
- 1/4 cup finely diced carrot (about 1 oz) — optional
- 1 egg beaten with 1 tsp water for egg wash
- 1/2 tsp cornstarch (to thicken if needed)
Directions
- Preheat oven to 400°F. Place two 12‑oz ovenproof ramekins on a rimmed baking sheet.
- In a small saucepan over medium heat combine the reserved 2 cups shredded chicken + 1 cup fricassee sauce, 1/2 cup frozen peas, and 1/4 cup diced carrot. Bring to a gentle simmer; if the filling seems thin, stir 1/2 tsp cornstarch into 1 tsp cold water and whisk into the simmering sauce. Simmer 1–2 minutes until sauce thickens and vegetables are tender.
- Stir in 1 tsp lemon juice (or 1/4 tsp vinegar) to brighten the flavors; taste and adjust salt. Remove from heat and let cool 4 minutes so filling is warm but not scalding.
- Cut the pie crust or puff pastry into two circles slightly larger than the ramekin openings. Spoon equal amounts of filling into each ramekin (about 1 cup filling each), leaving a 1/2‑inch rim.
- Drape the pastry over each ramekin, tucking and crimping the edges. Trim excess and cut a 1/2‑inch steam vent in the top of each. Brush pastry with beaten egg wash.
- Bake on the baking sheet at 400°F for 18–22 minutes, until pastry is puffed and deep golden brown. Visual cue: filling should be bubbling at the steam vent. Let cool 5 minutes before serving to avoid burns.