Chicken Pot Pies with Puff Pastry
Ingredients
- cooking spray
- ½ cup unsalted butter
- 4 cups chicken broth
- ½ cup all-purpose flour
- 1 (8 ounce) can carrots, drained
- ¼ cup dried onion flakes
- 1 dash hot pepper sauce
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 cups diced cooked chicken
- 1 (8 ounce) can white potatoes
- 4 slices Swiss cheese
- 1 sheet frozen puff pastry, cut into 4 squares
- 1 large egg, beaten
- 1 tablespoon water
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray 4 small ovenproof bowls with cooking spray.
- 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.
- 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.
- 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.
- Bake in the preheated oven until pastry is puffed and golden brown, about 25 minutes. Let rest for at least 5 minutes before serving.
Source
Original recipe: View Original