Chicken Pot Pies with Puff Pastry recipe
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Ingredients
- ½ cup unsalted butter 4 cups chicken broth, divided ½ cup all-purpose flour ¼ cup dried onion flakes 1 dash hot pepper sauce 1 teaspoon ground black pepper ½ teaspoon dried thyme 1 bay leaf 1 (8 ounce) can carrots, drained 1 (8 ounce) can white potatoes 2 cups diced cooked chicken 4 slices Swiss cheese 1 sheet frozen puff pastry, cut into four squares 1 egg, beaten with 1 tablespoon water
Nutrition Info
- 947.5 caloriescarbohydrate: 55.9 gcholesterol: 193.2 mgfat: 64.8 gfiber: 4.2 gprotein: 35.3 gsaturatedFat: 28.3 gservingSize: -sodium: 1500.8 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Pot Pies with Puff Pastry
Directions
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Preheat oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.
In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet.
Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.