Chicken Pot Pies With Puff Pastry

Ingredients

• Servings: 4
• 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 potatoes
• 2 cups diced cooked chicken
• 4 slices swiss cheese
• 1 sheet frozen puff pastry, cut into four squares
• 1 egg, beaten with
• 1 tablespoon water

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 400 degrees. spray 4 small oven-proof bowls with cooking spray.
• 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.
• 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.
• bake until pastry is puffed and golden brown, about 25 minutes. let rest at least 5 minutes before serving.