Some Serious Meal Planning - Mini Chicken Pot Pies

The Guy and I have been getting to that there-is-nothing-in-the-fridge moment a little too often this past month, and I really can’t help but think it’s because we didn’t really plan ahead much. So, before we went to the grocery store, we made a list and did some serious meal planning. And I discovered a great “second or third night” of meal-planning to deal with all of the leftovers. Mini Chicken Pot Pies!!! These are super yummy and by my calculations – only 500 calories per ramekin of mini pot pie.

Ingredients:
Two 4-oz. chicken breasts – baked the day before
Handful of leftover green beans (or really any other veg you have on hand)
That perennial bag of baby carrots in the fridge
Puff Pastry
2/3 cup Light Sour Cream (or Crème Fraiche if you have that kind of refrigerator)
A little more than half an Onion
1 ¼ cup chicken broth
4 ramekins/souffle dishes/small bowls

Recipe:
Preheat oven to 450. Sautee onion, carrots, green beans on med-high for 8 min. Add chicken broth, turn down the heat and simmer for another 8 min. until some of the liquid is absorbed. Add the sour cream and chicken. Add filling into puff pastry soufflé cups or ramekins and cover with additional pastry. Brush a tiny bit of the sour cream on the tops of the filling. Cook for 15-20 minutes or until everything is warmed through. Enjoy.