Individual chicken pot pies made with puff pastry are a tasty and comforting meal that are great for a night in. They are sure to be a hit with the whole family because they are filled with tender chicken, vegetables, and a creamy sauce.
Ingredients: 2 sheets frozen puff pastry, thawed. 2 tablespoons butter. 1 small onion, diced. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1/4 cup all-purpose flour. 2 cups chicken broth. 1 cup cooked chicken, diced. 1/2 cup frozen peas. 1/4 cup heavy cream. Salt and pepper to taste. 1 egg, beaten for egg wash.
Instructions: Preheat oven to 400F 200C. Cut each puff pastry sheet into 4 squares and press into 4 individual oven-safe ramekins, leaving some overhang. In a large skillet, melt butter over medium heat. Add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes. Stir in flour and cook for 1-2 minutes. Gradually whisk in chicken broth until smooth. Add chicken, peas, and heavy cream. Season with salt and pepper. Simmer until thickened, about 5 minutes. Divide filling among the prepared ramekins. Fold the overhang of puff pastry over the filling, brush with beaten egg. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool slightly before serving.
Pierre M