Name: Chicken Pot Pies with Puff Pastry
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Unsalted butter - ½ cup; Chicken broth, divided - 4 cups; All-purpose flour - ½ cup; Dried onion flakes - ¼ cup; Hot pepper sauce - 1 dash; Ground black pepper - 1 teaspoon; Dried thyme - ½ teaspoon; Bay leaf - 1; Carrots, drained - 1 (8 ounce) can; White potatoes - 1 (8 ounce) can; Diced cooked chicken - 2 cups; Swiss cheese - 4 slices; Frozen puff pastry, cut into four squares - 1 sheet; Egg, beaten with - 1; Water - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Pot Pies with Puff Pastry

1. Unsalted butter - ½ cup

2. Chicken broth, divided - 4 cups

3. All-purpose flour - ½ cup

4. Dried onion flakes - ¼ cup

5. Hot pepper sauce - 1 dash

6. Ground black pepper - 1 teaspoon

7. Dried thyme - ½ teaspoon

8. Bay leaf - 1

9. Carrots, drained - 1 (8 ounce) can

10. White potatoes - 1 (8 ounce) can

11. Diced cooked chicken - 2 cups

12. Swiss cheese - 4 slices

13. Frozen puff pastry, cut into four squares - 1 sheet

14. Egg, beaten with - 1

15. Water - 1 tablespoon

How to cook deliciously - Chicken Pot Pies with Puff Pastry

1. Stage

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

2. Stage

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. Stage

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. Stage

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