Recipe: Chicken Pot Pies with Puff Pastry

Chicken Pot Pies with Puff Pastry


Ingredients:

• 1/2 C. unsalted butter
• 4 C. chicken broth
• 1/2 C. all-purpose flour
• 1/4 C. dried onion flakes
• 1 dash hot pepper sauce
• 1 tsp. ground black pepper
• 1/2 tsp. dried thyme
• 1 bay leaf
• 1 (8 ounce) can carrots, drained
• 1 (8 ounce) can white potatoes
• 2 C. diced cooked chicken
• 2 sheet Hilshire Farm frozen puff pastry, each cut into four squares
• 1 egg, beaten with 1 T. water

Directions:

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 C. 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 bowl, line with a sheet of puff pastry on the bottom.  Divide chicken mixture equally into the four bowls.  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 for about 25 minutes or until pastry is puffed and golden brown.  Let rest at least 5 minutes before serving.