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INDIVIDUAL CHICKEN POT PIES


Active Time : 45 minutes
Total Time : 1 1/4 hours
Serves : 6 servings

INGREDIENTS

  • 2 cups quartered button mushrooms
  • 1 1/2 cups diced red potatoes
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 tablespoon chopped garlic
  • 1 tablespoon 100% pure olive oil
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups reduced sodium chicken stock
  • 1 teaspoon dried thyme leaves
  • 1 cup half & half
  • 4 cups torn deli rotisserie chicken
  • 1 17.3 ounce package frozen puff pastry sheets (17.3 ounce) thawed
  • 1 large egg beaten

DIRECTIONS

In large bowl, combine mushrooms, potatoes, onion, carrots, garlic and oil; salt and pepper to taste. Transfer to a large baking sheet. Bake in a preheated 425°F oven 20 minutes.

Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour; cook, whisking 1 minute. Whisk in chicken stock and thyme; bring to a boil, whisking constantly. Boil 1 minute; whisk in half & half.

Remove from heat. Add roasted vegetables and chicken to sauce; toss to coat. Transfer to 6 ovenproof bowls. Set on a baking sheet. Cut each pastry sheet into 4 sections.

Brush outside edge of bowl with egg; place 6 pastry squares over bowls, pressing edges firmly around bowl. Brush tops with egg. Bake in a preheated 400°F oven until golden brown (about 25-30 minutes).