Chicken Pot Pies with Puff Pastry
Description
This chicken pot pie recipe can be made with as many vegetables and seasonings as you'd like, and the only crust is the buttery puff pastry on top.
Ingredients
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nonstick cooking spray
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1/2 cup unsalted butter
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4 cups chicken broth, divided
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1/2 cup all-purpose flour
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1 (8 ounce) can carrots, drained
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1/4 cup dried onion flakes
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1 dash hot pepper sauce
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1 teaspoon ground black pepper
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1/2 teaspoon dried thyme
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1 bay leaf
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2 cups diced cooked chicken
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1 (8 ounce) can white potatoes
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4 slices Swiss cheese
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1 sheet frozen puff pastry, cut into four squares
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1 egg, beaten with
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1 tablespoon water
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Spray 4 small ovenproof bowls with cooking spray.
2
Melt butter in a large saucepan over medium heat. Stir in 2 cups chicken broth and whisk in flour, gradually adding remaining 2 cups chicken broth until mixture is smooth and slightly thick. Mix in carrots, onion flakes, hot pepper sauce, black pepper, thyme, and bay leaf. Cook for about 5 minutes. Stir in chicken and potatoes; cook for 5 more minutes.
3
Place a Swiss cheese slice into the bottom of each prepared bowl. Divide chicken mixture equally over cheese in the 4 bowls. Place a puff pastry square over the top of each bowl, pressing lightly around the rim.
4
Mix together beaten egg and water in a small bowl until well combined. Brush over the top of each pastry. Place the bowls on a baking sheet.
5
Bake in the preheated oven until pastry is puffed and golden brown, about 25 minutes. Let rest for at least 5 minutes before serving.