Easy Chicken Pot Pie Recipe In A Mason Jar
The perfect Mother's Day food gift this year is this easy chicken pot pie recipe, made in a mason jar so that everyone can have their own to enjoy.
Each person at the Mother's Day brunch can get their own mason jar, packed with tons of umami that comes from Lee Kum Kee Panda Brand Oyster Sauce and Premium Soy Sauce. While not typical to a chicken pot pie filling, these two combined will create a sweet, complex, savory flavor that will make the pie taste like the filling was slow cooked for hours. All that for less than an hour's work makes this recipe worth the time and effort, especially as a fun food gift!
What You Will Need
Ingredients
- 1 Tbsp. butter
- 1 small onion, diced
- 1 cup mushrooms, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cups cooked shredded chicken
- ½ cup heavy cream
- 1 sheet puff pastry, cut into 5 rounds
- 1 egg, beaten (for egg wash)
Seasoning
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 400° Fahrenheit (200° Celsius). Melt butter in a pan over medium heat and sauté onion and mushrooms until softened, about 3 minutes.
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Add mixed vegetables and shredded chicken, then stir in Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Premium Soy Sauce, and heavy cream. Simmer for 2 minutes until slightly thickened.
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Divide the filling evenly into 5 oven-safe mason jars. Top each jar with a puff pastry round, pressing the edges to seal. Brush with egg wash for a golden crust.
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Bake for 20-25 minutes until the pastry is puffed and golden brown. Let cool slightly before serving.
Be sure to check out the chicken recipes page for more ideas!
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