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Chicken Pot Pies with Puff Pastry
Chicken Pot Pies with Puff Pastry
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Customizable chicken pot pie with buttery puff pastry topping.
Ingredients:
  • nonstick cooking spray
  • 0.5 cup unsalted butter
  • 4 cups chicken broth, divided
  • 0.5 cup all-purpose flour
  • 1 (8 ounce) can carrots, drained
  • 0.25 cup dried onion flakes
  • 1 dash hot pepper sauce
  • 1 teaspoon ground black pepper
  • 0.5 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 four squares
  • 1 egg, beaten with
  • 1 tablespoon water
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and grease 4 small ovenproof bowls with cooking spray.
  • In a large saucepan over medium heat, melt butter. Combine 2 cups chicken broth, gradually whisking in flour, and adding the remaining 2 cups chicken broth until the mixture is smooth and slightly thickened. Add carrots, onion flakes, hot pepper sauce, black pepper, thyme, and bay leaf. Cook for about 5 minutes. Stir in chicken and potatoes and cook for additional 5 minutes.
  • Place a luscious Swiss cheese slice at the base of each bowl. Divide the savory chicken mixture evenly among the 4 bowls. Gently top each bowl with a puff pastry square, pressing it lightly along the edges.
  • Combine beaten egg and water in a small bowl until fully mixed. Brush the mixture over the top of each pastry, then place them onto a baking sheet.
  • Place the dish in the oven that has been preheated and bake until the pastry is puffed and golden brown, approximately 25 minutes. Allow it to rest for a minimum of 5 minutes before serving.

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