Chik'n and Kale Pot Pie
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Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4 ramekins
 
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.
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/10/27/chikn-and-kale-pot-pie/