Wild Rice Mini Potpies

Person Lifting Fork From Potpie with Square Puff Pastry Topping
Mini Wild Rice Potpie in a White Fluted Bowl
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Wild Rice Mini Potpies

This potpie isn't just a meal — it’s an invitation to slow down and savor the season. Its flaky, golden crust tops a filling of sweet butternut squash, tender leeks, and wild rice, for a warming, comforting entree.

Ingredients

  • 1 cup wild rice, increase to 2 cups if not adding meat
  • 8 oz. cooked turkey or chicken, cubed or shredded
  • ½ teaspoon kosher salt
  • 1 ½ pounds butternut squash, peeled and diced in ½-inch cubes
  • 2 Tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 3 Tablespoons butter 
  • 2 cups leeks, chopped
  • 1 cup celery, chopped
  • ½ cup carrots, chopped
  • 1 teaspoon dried thyme
  • 2 cloves garlic, minced
  • ⅓ cup flour
  • 2-3 cups chicken stock
  • ¼ cup heavy cream
  • Kosher salt and fresh cracked black pepper to taste
  • 2 Tablespoons apple cider vinegar 
  • 1 DuFour Puff Pastry, cut in 4 even squares or circles to fit ramekins
  • 1 egg, beaten

Instructions

Cook the wild rice per package directions and drain any excess liquid.

Preheat oven to 400°. Toss squash and 1 Tablespoon olive oil on a rimmed baking sheet, add 1 teaspoon kosher salt, and roast for 20 to 30 minutes until tender. Remove from the oven and set aside. Leave the oven on at 400°.

Meanwhile, melt the butter with remaining olive oil in a large skillet over medium heat. Add the leeks, celery, carrots, and thyme, sautéing and stirring often until leeks are translucent and golden, about 5 to 6 minutes. Add the garlic and sauté for 30 seconds, then add the flour and cook 1 to 2 minutes until lightly browned.

Gradually whisk in the stock and season with salt and pepper. Bring to a boil, then reduce heat and simmer, whisking occasionally until mixture thickens slightly, about 7 to 8 minutes. Add the cream and stir in the roasted squash, cooking until just tender, about 5 minutes. Remove from heat and add the wild rice and cooked turkey or chicken (if using), then season with salt and pepper. Stir in the vinegar, taste, and adjust seasoning if needed.

Transfer mixture to 4 (10-12 oz.) ramekins or a shallow 3-quart baking dish. Place the pastry over the baking dish. Brush with beaten egg and cut 2 or 3 slits into the pastry with a sharp knife. Place the pies on a baking sheet. Transfer to the oven and bake until the crust is golden brown, 25-35 minutes.

Notes

Serves 4