Chik’n and Kale Pot Pie

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An easy pot pie filled with celery, carrots, parsnips, kale, and MorningStar Farms Chik’n Nuggets in individual sized ramekins topped with puff pastry. This Chik’n and Kale Pot Pie is delicious and perfect for fall.

Oh, fall.

Why is it that when it comes to fall, I’m craving so many comfort foods? Pot pies, mac and cheese, biscuits, potatoes. Just to name a few.

Well, today, we’re going to make a familiar fall comfort food with a slight twist.

Have you ever had MorningStar Farms? If you haven’t, you really need to give them a try.

I first discovered them back in college. They were so convenient to have in the freezer for a quick and easy meal. I especially loved the MorningStar Farms Chik’n Nuggets. The flavor and the crispiness were exactly to my taste, and the nuggets were great as a snack or as an ingredient in one of my colorful salads.

You can find them in the freezer aisle at Target.

This pot pie is so delicious and conveniently served in individual sized ramekins so there’s no need to cut and attempt to plate. I know whenever I try to cut a large pie, it falls apart before it reaches the plate so this is a great way to solve that problem. =)

First, preheat the oven to 350F and line a baking sheet with foil.

While the oven is heating, add olive oil to a medium sized pot over medium heat and allow the oil to warm up.

Once the olive oil is warm, add minced garlic and cook for a few minutes they turn golden brown. Now, add the sliced onions and about 1/8 cup vegetable broth. Cook the onions until they’ve softened.

Next, add the chopped celery, carrots, and parsnips. Cook these vegetables until they’ve softened. Pour in the rest of the vegetable broth and allow the vegetables to simmer for several minutes.

Season with dried thyme, nutmeg, and salt, then stir to evenly incorporate the seasonings.

In a small bowl, add the flour and slowly mix in the milk. Stir until the flour has completely dissolved. If the flour is still in clumps, you’ll have clumps when you try to thicken your pot pie filling. Once the flour has completely dissolved, slowly pour the mixture into the pot and stir as you pour. The pot pie filling will thicken and appear creamy.

While waiting for the vegetables to become tender, place the MorningStar Farms Chik’n Nuggets on the baking sheet and bake them for about 10-12 minutes until they are crispy to your liking. Once the nuggets are done, remove them from the oven and allow them to cool. After they’re cool to touch, cut them into bite size pieces.

At the very end, add in the bite size kale and cook them until they become tender. Remove the pot pie filling from heat. Carefully divide them into four 6-8oz ramekins. Add the bite size nuggets. And stir to mix them.

Cut one pastry sheet into four even pieces. Cover the ramekins with each piece. Brush the egg white on the top of the puff pastry sheets to help them turn a golden brown.

Place the ramekin on a baking sheet and bake them for about 10-15 minutes until the top is golden brown.

Serve the Chik’n and Kale Pot Pie warm.

Enjoy!

What fall comfort foods do you love? I can’t wait to hear from you!

Chik'n and Kale Pot Pie

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

An easy pot pie filled with celery, carrots, parsnips, kale, and Morningstar Farms Chik’n Nuggets in individual sized ramekins topped with puff pastry. This Chik’n and Kale Pot Pie is delicious and perfect for fall.

Author: Andrea Giang

Recipe type: Appetizer

Serves: 4 ramekins

Ingredients

• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• ⅔ cup onion, sliced
• ⅓ cup celery, diced
• 1⅓ cup carrots, diced
• ⅔ cup parsnip, sliced
• 2 cups vegetable broth
• ⅓ cup flour
• ⅔ cup milk
• ¼ teaspoon nutmeg
• 1 teaspoon dried thyme
• 1 teaspoon salt, more to taste
• 1 ½ cup bite size kale
• 5 MorningStar Farms Chik’n Nuggets
• 1 puff pastry sheet
• 1 large egg , beaten for egg wash

Directions:

1. First, preheat the oven to 350F and line a baking sheet with foil.
2. While the oven is preheating, add olive oil to a medium sized pot over medium heat and allow the oil to heat up for about a minute.
3. Once the olive oil is heated, add minced garlic and cook for a few minutes they turn golden brown. Now, add the sliced onions and about ⅛ cup vegetable broth. Cook the onions until they’ve softened.
4. Next, add the chopped celery, carrots, and parsnips. Cook these vegetables until they’ve softened. Pour the rest of the vegetable broth into the pot, and allow the vegetables to simmer for several minutes.
5. In a small bowl, add flour and slowly pour the milk, stirring as you pour. Stir until the flour has completely dissolved. Once the flour is completely dissolved, slowly pour the flour mixture into the pot, stirring as you pour to prevent any clumping of the flour. The pot pie filling will thicken and appear creamy.
6. Season with dried thyme, nutmeg, and salt, then stir to evenly incorporate the seasonings.
7. While waiting for the vegetables to become tender, place the Morningstar Farms Chik’n Nuggets on the baking sheet and bake them for about 10-12 minutes until they are crispy to your liking. Once the nuggets are done, remove them from the oven and allow them to cool. After they’re cool to touch, cut them into bite size pieces.
8. When the nuggets are almost ready, add the bite size kale into the pot and cook them until they become tender. Remove the pot pie filling from heat. Carefully divide them into four 6-8oz ramekins. Add the bite size nuggets into the ramekins, and stir to mix them.
9. Cut one puff pastry sheet into four even pieces. Cover the ramekins with each piece. Brush the beaten egg on the top of the puff pastry sheets to help them turn a golden brown.
10. Place the ramekins on a baking sheet and bake the pot pies for about 10-15 minutes until the top is golden brown.
11. Serve the Chik’n and Kale Pot Pie warm.

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