These individual Chicken Pot Pies with Puff Pastry are quick to make and the whole family enjoys them.
|1 1/2 cup||chicken broth|
|3 tbsp||all-purpose flour|
|salt to taste|
|2 cup||chicken, cooked and diced|
|1/2 cup||carrots, cooked and diced|
|1/2 Pkg||Tenderflake Puff Pastry, defrosted overnight|
1- Preheat oven to 400F.
2- In a large non-stick pan melt the butter.
3- Turn the heat to medium and add the flour. Whisk constantly for 1 minute.
4- Gradually add the milk and whisk constantly for 2 minutes. Add the broth and continue to which constantly until mixture thickens. This could take up to 7 minutes. Add salt to taste.
5- Add the chicken, peas and carrots and warm for 1 minute.
6- Divide the mixture in 4 small oven proof bowls.
7- Divide the puff pastry in 4. Roll and cover each bowls.
8- Bake at 400F for 15 minutes.
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