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!