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INDIVIDUAL CHICKEN POT PIES WITH PUFF PASTRY

Course: Main Course

Ingredients

  • ¼ cup butter
  • ½ cup flour
  • ½ cup onion chopped
  • ½ cup celery chopped
  • ½ cup carrot chopped
  • 6 minced garlic cloves
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon poultry seasoning
  • 2 ½ cups chicken broth
  • 1 cup heavy whipping cream or half-and-half
  • ¼ teaspoon nutmeg
  • 3 cups rotisserie-cooked chicken
  • ½ cup frozen peas
  • 2 sheet frozen puff pastry or pie crust thawed
  • 4 tablespoons butter melted (optional)
  • sliced mushrooms optional

Instructions

  • Saute onions, celery, carrots garlic, and mushrooms in butter in a large saucepan over medium heat.
  • Stir in flour, thyme, poultry seasoning, salt and pepper. Cook for 1 minute, stirring constantly.
  • Slowly stir in chicken broth and cream. Constantly stir mixture until smooth, creamy and thickened.
  • Add nutmeg, cooked chicken, and frozen peas. Combine well.
  • Ladle mixture into 6 individual small loaf tins.
  • Cut puff pastry to cover each tin. Cover tin with puff pastry and press down around rim to adhere.
  • Brush puff pastry with melted butter. (Optional, I think it makes the pastry look prettier).
  • Place tins on baking sheet and bake at 400 for 15-20 minutes or until tops are golden.