For those of us who love pot pies, but don't have all day to make them! These individual pot pies with puff pastry can be altered with as many vegetables and seasonings as your heart desires. Its only crust is a square of puff pastry placed over the top of the bowl, which rises and browns beautifully. Use leftover chicken, or store-bought prepared chicken breasts if you're in more of a hurry!
Ingredients
- unsalted butter: 0.5 cup
- chicken broth: 4 cups (divided)
- all-purpose flour: 0.5 cup
- onion flakes: 0.25 cup (dried)
- dash hot pepper sauce: 1 piece
- ground black pepper: 1 tsp
- thyme: 0.5 tsp (dried)
- bay leaf: 1 piece
- carrots: 1 can (8 ounce can, drained)
- white potatoes: 1 can (8 ounce can)
- cooked chicken: 2 cups (diced)
- slices Swiss cheese: 4 piece
- sheet frozen puff pastry, cut into four squares: 1 piece
- egg: 1 piece (beaten)
- water: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.
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In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth and whisk in all flour, gradually adding 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.
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In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide chicken mixture equally into the four bowls, over cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush pastry with egg and water mixture. Place the four bowls on a baking sheet.
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Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.
