Personal chicken pot pies turn mealtime into something special. Creamy chicken and vegetables topped with a flakey crust.
|1/3 cup||(80 mL) Butter|
|2||Cloves garlic, minced|
|2 cups||(500 mL) Diced carrots|
|1/2 cup||(125 mL) Flour|
|2 cups||(500 mL) Chicken broth|
|2 cups||(500 mL) Milk|
|2 cups||(500 mL) Diced butternut squash|
|1 tbsp||(15 mL) Chopped fresh thyme|
|1/2 cup||(125 mL) Frozen peas|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cooked and chopped|
|1||(397 g) Package Tenderflake® Puff Pastry|
|Salt and pepper|
HEAT butter in a large pot over medium. Add onion, garlic and carrots. Sauté until soft, about 4 minutes. Sprinkle in flour and cook 2-3 minutes, stirring constantly. Add broth and milk and stir until smooth. Add squash, thyme, bay leaf, peas and chicken. Season with salt and pepper. Simmer on low heat for 10-15 minutes or until vegetables are tender, stirring occasionally.
PREHEAT oven to 400˚F (200˚C).
ROLL each half of puff pastry, on a lightly floured surface, to 10” X 14” (25 X 35 cm) rectangles. Using 6-8 individual oven proof dishes, cut shapes from each pastry rectangle, slightly larger than the tops of the dishes using a sharp paring knife or pizza cutter. Fit half of the pastry shapes into the dishes.
REMOVE bay leaf from chicken stew. Divide mixture evenly between the pastry-lined dishes. On the remaining pastry shapes brush edges of one side with egg. Place egg side down on top of stew pinching pastry to seal it to the dish. Brush pastry tops with egg and place dishes on a baking sheet. Cut small slits on pastry tops to allow steam to escape during baking. Bake in preheated oven for 20-23 minutes or until golden brown.
Can be baked in a 9” X 13” (3.5 L) baking dish and served family style.
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