Individual " Lighter" Chicken Pot Pies

Winter just wouldn’t be complete if I didn’t make at least one pot pie, lately I tend to shy away from them because normally they’re not the most healthy thing to eat, but this version is not only portion controlled but the sauce is made from a rue whisked with chicken broth infused with garlic and fresh thyme, and yes, there’s a piece of puff pastry on top but it was cut out with a small cookie cutter, so how bad can that be?

I can’t stress enough how absolutely delicious this combination of roasted chicken, roasted butternut squash and fresh chopped spinach is. Spinach and butternut squash is a match made in heaven, I’ve been making so many meals lately from those two ingredients, in fact my next post will be a lovely risotto minus the chicken, replaced with hearty crimini mushrooms. So good!
This recipe filled three 5″ ramekins, and I only used one large chicken breast for all three. I served my pot pies along side a salad of mixed baby greens, it all went perfect together.
Wouldn’t this be cute for a cozy little Valentine dinner, besides, you’d have plenty of room left for a decadent dessert!
Here’s the ingredients:
1. A previously roasted chicken breast, I seasoned mine with a drizzle of olive oil, thyme, salt and pepper.
2. A previously cut up and roasted butternut squash that was drizzled with olive oil, salt and pepper. You’ll have leftovers, but that’s a good thing, that’s what I made my risotto with!
3. A huge handful of fresh spinach, coarsely chopped.
4. Onion, garlic, fresh thyme.
5. Grated Parmesan cheese.
6. Puff pastry sheet defrosted, and shapes cut out with a cookie cutter.
Here’s what you do:
In a saucepan melt 1 tablespoon of butter and saute 2 minced garlic cloves and 1/2 of a small red onion.
Stir in 2 tablespoons of flour, season with salt and pepper and then whisk in a good 2 cups of chicken broth, maybe a teenie more, also add some fresh thyme, and a generous handful of grated cheese.
Note* If you want the sauce to look creamier stir in a tablespoon of milk or half and half, but you really don’t need it!

When the sauce thickens, turn off the stove and throw in your chicken, squash and chopped spinach. Scoop ladles full into your buttered ramekins and place your puff pastry cut out on top of filling, ( brush a little milk or cream on top to help get it golden brown).
Bake in a 400F. oven untill brown and bubbly, 15 to 20 minutes.
Hope you enjoy!
Buon Appetito!
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  1. Your pot pies look absolutely delicious. I love your cookie cutter idea – so cute and calorie saving! Butternut squash and spinach are perfect together!

  2. Chicken pot pie is definitely a good cold Chicago comfort food. And I love your cookie cutter idea for the top, reduce the calories but still give you the taste.

  3. I love recipes like this that give you the illusion — and taste – but lighten it up.

  4. I love the shapes on top!

  5. These look amazing, Marie! I never would have thought to put the butternut squash in there. Wow. I’m definitely doing that next time. The little tops are so cute!

  6. These are just beautiful and its so nice to find a lighter recipe for chicken pot pie. Thank you!

  7. I love the way you rationed the pastry, but made it look so cute. No one can feel deprived of something eating a lovely pie like this.

  8. I’m liking this idea, Marie and thinking how I could make it vegaritarian. Maybe subbing black beans for the chicken

  9. I love pot pie!! These are so rustic and beautiful looking. Sounds really good with butternut squash and spinach!

  10. I love the heart conscious route these chicken pot pies have taken…so cute too.

  11. Love the lighter version of this classic recipe

  12. Thanks for this wonderful lighter version of pot pie. It sounds absolutely incredible and I like the individual serving idea.

  13. These little pot pies are cunning, indeed, Marie. So precious. I love the combo of spinach and butternut squash, too. A culinary marriage made in heaven.

  14. high on the list of my favorite things are pot pies and anything in the shape of a heart. bravo, marie–this is perfect for valentine’s day or any day ending in -y. 🙂

  15. I have never made a pot pie before, because it’s been filed away in my “unhealthy, don’t go there!” category 🙂 I need to try a lighter version, because this looks so warm and comforting. I also agree w/ all the other comments on the cut out shapes… so cute!

  16. I really like your version of CPP Marie, the butternut squash wins me every time and your shapes look prettier than the trad puff pastry cover, and i’m all for saving cals for dessert, this is a win, win dish for sure. hugs, Kathy.

  17. Presentation of food is very important – I love your designs. Will definitely try!

  18. Marie, nice-out add with the squash and the cut-out toppings are a nice extra touch.

  19. I can’t tell you how much I love your blog. I live in the South and as a transplanted New Yorker, I miss good Italian American food. Your cooking reminds me of the cooking of an old friend’s mother who was first generation American. Many fond memories of her meals when I read your blog. Thanks!

  20. very nice and I the the Valentine tip!

  21. They look great. I can’t wait to make this.

  22. I have been doing something similar and light no squash tho’ – will have to rectify that) with chicken broth. I am loving the puff pastry – I usually do regular pie crust on top. This is hearty and sweet for Valentine’s Day.

  23. what a wonderful version of an old fashion standard. I love roasted butternut squash. Im going to fit this in my menu in the very near future!

  24. Oh what a lovely and inviting display! Love using what’s in the fridge, excellent!

  25. Love it Marie!

    Chicken pot pie is my daughter-in-law’s favorite comfort food. I will definitely pass on your version to her as I think she’ll enjoy making it1

    I love the heart design puff pastry top .. a perfect touch for February and upcoming St. Valentine’s Day!

  26. Popping in to say hello Marie!! Looking mighty tasty over here!


  27. Hi Marie – they are just darling. i think we are all liking the healthier versions we are seeing in the blogosphere. These are wonderful.

  28. There is not one thing that you’ve cooked that I don’t want to try! You have so many great ideas. The ricotta dumplings are a must too!

  29. These are so super cute and sound really tasty and light. These will be a must-try!

  30. I love this healthier version Marie and your shaped topping is so sweet!

  31. I am not the biggest fan of pot pie though I have tried to make some healthier versions. I am, however, a huge fan of butternut squash and spinach. This sounds fantastic!

  32. I love non-traditional pot pies! I particularly love your veggie combination because I’m so vehemently anti-pea, so while I love pot-pie in theory, I rarely eat it due to the pea content!

    Your topping is adorable.

  33. Nice really nice! this is not a valentines dinner it’s anytime dinner
    I can see the love!come and check out my polpette!

  34. I missed making chicken pot pies! My family loves it. Yours is a nice idea! The shape at the top is so cute.

  35. Oh my gosh these are gorgeous.. I want one now! 🙂

  36. My goodness, they are gorgeous Marie. If only I hadn’t put on all this weight in Italy. I’m going to have to purge for real.

  37. Commiting this recipe to my permanent book. Made them tonight and they’re absolutely delicious. I think the parmesean makes all of the difference. Also used garlic-infused olive oil, which was tasty. Thank you for a great recipe!

  38. I made this Friday 10/27/2015. What a great recipe! I had to make a little extra sauce because it didn’t look like enough, so I ended up adding more butter right from the beginning for the roux, and added more broth, and I did use some whole milk as suggested. I ALSO ADDED CHOPPED BABY BELLA MUSHROOMS. The flavors come together SO WELL! This is a perfect dish for fall/winter and it will go on a recipe card and filed in my box. Thank you!! (Next time I will pre-cook the puff pastry a little so it gets crispier.)