Creamy Chicken and Potato Pie Maker Pies
Golden pie maker pies filled with a savory mixture of shredded chicken, tender potato, carrot, and aromatic thyme in a creamy sauce. A practical, comforting way to turn leftover chicken into six individual pies.
Prep
15 min
Cook
15 min
Total
40 min
Makes
6 servings
Created together. Shared with you.
Made by Laura + Lila
Laura created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
15 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Saucepan · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your pie maker according to the manufacturer instructions until the rea…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 12 steps complete
Next: Heat butter in a medium saucepan over…
- 01
Heat butter in a medium saucepan over…
Heat butter in a medium saucepan over medium heat at 300°F (150°C) until melted and bubbling.
Look for: melted and bubbling
Tap card to mark done - 02
Add onion
Add onion, carrot, and potato to the saucepan and cook for 5 to 6 minutes, stirring frequently, until the vegetables begin to soften.
Look for: the vegetables begin to soften
Tap card to mark done - 03
Sprinkle all-purpose flour over the vegetables and…
Sprinkle all-purpose flour over the vegetables and stir continuously for 1 minute until the flour is completely incorporated and no raw white spots remain.
Look for: the flour is completely incorporated and no raw white spots remain
Tap card to mark done - 04
Slowly pour in chicken stock and whole…
Slowly pour in chicken stock and whole milk while whisking constantly to prevent lumps from forming.
Tap card to mark done - 05
Add dried thyme
Add dried thyme, lower the heat to medium-low at 250°F (120°C), and simmer for 6 to 8 minutes until the sauce thickens enough to coat the back of a spoon and the potatoes are tender when pierced with a fork.
Look for: the sauce thickens enough to coat the back of a spoon and the potatoes are tender when pierced with a fork
Tap card to mark done - 06
Stir shredded chicken into the sauce
Stir shredded chicken into the sauce, cook for 1 to 2 minutes until heated through, then remove the saucepan from heat and allow the filling to cool for 10 minutes so it does not melt the pastry.
Look for: heated through, then remove the saucepan from heat and allow the filling to cool for 10 minutes so it does not melt the pastry
Tap card to mark done - 07
Preheat your pie maker according to the…
Preheat your pie maker according to the manufacturer instructions until the ready indicator light turns on.
Look for: the ready indicator light turns on
Tap card to mark done - 08
Cut 6 pie bases and 6 pie…
Cut 6 pie bases and 6 pie tops from the puff pastry sheets using the cutting tool provided with your pie maker.
Tap card to mark done - 09
Place pie bases into the preheated pie…
Place pie bases into the preheated pie maker molds, press gently into the bottom, and fill each base evenly with the cooled chicken and vegetable filling.
Tap card to mark done - 10
Top each pie with a pastry lid
Top each pie with a pastry lid, press the edges gently to seal, and close the pie maker lid.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 11
Cook for 8 to 10 minutes until…
Cook for 8 to 10 minutes until the pastry is deep golden brown and crisp on the outside.
Look for: the pastry is deep golden brown and crisp on the outside
Tap card to mark done - 12
Carefully remove the cooked pies using non-metal…
Carefully remove the cooked pies using non-metal tongs and transfer them to a wire rack to cool for 5 minutes before serving. Repeat with remaining pastry and filling if cooking in batches. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Allow: 5 minutes
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