Chicken Pot Pies with Puff Pastry

Wednesday, 26 October 2016 - 10:53 | Views - 801

Ingredients

1/2 cup unsalted butter

4 cups chicken broth, divided

1/2 cup all-purpose flour

1/4 cup dried onion flakes

1 dash hot pepper sauce

1 teaspoon ground black pepper

1/2 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

1 tablespoon water

Directions

Prep 20 m Cook 40 m Ready In 1 h 5 m

1.Preheat oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.

2.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.

3.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.

4.Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.

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