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Healthy Chicken “Ramekin” Pie


  • 1 lb. ground chicken breast
  • 4 celery stalks
  • 1 sweet onion
  • 3 carrots
  • 2 spring onions
  • 2 gloves garlic
  • salt and pepper
  • 1/3 fat free milk
  • ¾ cup unsalted chicken stock
  • 2 tbsp. dried thyme
  • 1 tsp. paprika
  • 2 tsp. cayenne pepper
  • 1 package Pillsbury seamless crescent dough

Temperature: 350 ° F


In a large fry pan heat 2 tbsp. of extra virgin olive oil. Finely dice the carrots and add them to the pan. Repeat with the two kinds of onions, celery, and garlic. Cook over medium heat and season with salt and pepper. Add 1/3rd of the chicken stock to the pan and sauté the vegetables until tender, about 10 minutes. Add the chicken to the fry pan and cook, mixing it in with the sautéed vegetables. Once the chicken is fully cooked, pour another 1/3rd of the stock and ½ of the milk into the fry pan and cook for another 5-7 minutes. Add the spices and mix together. Add the last of the stock and milk and cook for an additional 5 minutes over low heat. Take the crescent dough out of the package and cut into 5 even squares. Fill the Emile Henry ramekins with the chicken mixture, trying to get the same amount of filling in each one. Cover each ramekin with a sheet of pastry. Place in a preheated 350F oven and bake until the pastry is golden brown.

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