RCI-BR.006.0226.001
Old-fashioned Chicken Pot Pies
Contributed by Catsrecipes Y-Group * Source: Get Togeth
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 6 tsp
- onion½ cupchopped
- ½ cup
- 1 tsp
- ¼ tsp
- 3 cups
- cooked chicken3 cupscubed
- pkg. frozen peas and carrots10 ozcooked and drained
- potatoes2 cupscooked and cubed.
- .3 oz pkg. frozen puff pastry sheets17 unitthawed
Method
1
Heat 6 tsp butter in a large saucepan over medium heat until melted and fragrant.
2
Add the chopped onion to the melted butter and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
3
Sprinkle the flour over the onion and stir continuously for 2 minutes to create a roux base, cooking out the raw flour taste.
2 minutes
4
Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming.
3 minutes
5
Add salt and white pepper to the sauce, then bring to a gentle simmer over medium heat.
5 minutes
6
Fold in the cooked cubed chicken, cooked and drained peas and carrots, and cooked cubed potatoes until evenly distributed throughout the sauce.
2 minutes
7
Divide the chicken mixture evenly among 4 oven-safe bowls or ramekins, filling each about three-quarters full.
8
Preheat the oven to 400°F (200°C).
9
Cut or shape the thawed puff pastry sheets to fit the top of each bowl, slightly larger than the rim to allow for shrinkage during baking.
10
Place the puff pastry on top of each filled bowl, pressing the edges gently against the rim to seal.
11
Bake the pot pies in the preheated oven for 20-25 minutes until the pastry is golden brown and puffed.
22 minutes
12
Remove from the oven and let cool for 2-3 minutes before serving.