Catalyst Cooks

Make. Food. Happen!

Traditional Lunch is the April winner May 7, 2010

For the month of April, which ranged from crazy Turkey sightings to Beach Visits, the Lunch Club’s favorite meal was a traditional one: Chicken Pot Pie in ramekins.

The word Ramekin is so cool, and the single-serving dishes are so cute- that must be why this dish won!  Presentation is important!

Adapted from April 2007 Cooking Light

This made 8 servings.


  • 2  T  butter
  • 2  T olive oil
  • 3  cups  diced potato ~ 1lb
  • 2  cups  finely diced red onion
  • 1 pkg pre-sliced mushrooms (8 oz)
  • 1  cup  diced celery
  • 1  cup  diced carrot
  • 1/4  cup  chopped fresh parsley
  • 2  t  fresh thyme leaves
  • 6 1/2  tablespoons  all-purpose flour
  • 3  cups  skim milk – I think you could also use a little less.  I ended up draining some liquid from a larger pan.
  • 1/2  cup  chicken stock (I used pan drippings from when I cooked the chicken)
  • 2  cups  chopped cooked chicken breast (I roasted a 1.25 lb package of chicken breasts that morning and then chopped it for this recipe.)
  • 1  cup  frozen green peas
  • 1  teaspoon seasoned salt
  • 1/2  teaspoon  freshly ground black pepper
  • 8  (14 x 9-inch) sheets frozen phyllo dough, thawed
  • Butter-flavored Cooking spray


Preheat oven to 375°.

Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and sauté for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and pan drippings. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.

Spoon mixture into a 8 ramekins, or 4 ramekins and a 1 qt baking dish. Unroll and cover the sheets of phyllo dough with a damp towel.  Using one sheet at a time, spray it with cooking spray.  For ramekins, fold in fourths and tuck into the edge of the ramekin.  For a baking dish, place phyllo layers loosely on top of mixture in dish and pinch random spots to create peaks of visual interest. Place dish on a baking sheet. Bake at 375° for 20-30 minutes or until top is golden (the baking dish will take longer than the ramekins).

I put the ramekins into larger Gladware containers to send for lunch.  I covered the baking dish and stored it until Deb and Steve Z ate it for dinner on a later night- in that case, reheat at 350 uncovered until heated through (~20 minutes).

It was beautiful and tasted like fresh veggies all the way.  Parley Lake Winery’s Frontenac Gris was a comfortable pairing – both mellow and inviting to my palate.  Yum!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s