Individual Puff Pastry Chicken Pot Pies
Good old fashioned chicken pot pie with easy puff pastry.
Servings: 4 Servings
Calories: 968kcal
Ingredients
- I Tbsp. olive oil
- 1.5 lbs. chicken breast cubed
- Salt and Pepper to taste
- 1/2 cup butter
- 2 tsp. garlic paste or two cloves of garlic
- 1 small sweet onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 1/2 cups potatoes diced
- 1 tsp. dried thyme
- 2 tsp. parsley paste or 1 Tbsp. fresh parsley chopped
- 900 ml. sodium-reduced chicken stock
- 3/4 cup flour
- 1 cup frozen corn thawed
- 1 cup frozen peas thawed
- 2 sheets frozen puff pastry
- 1 egg yolk
- 1 tsp. water
Instructions
- In a medium fry pan saute the chicken until cooked through in olive oil. Salt and pepper while cooking. Remove from pan and set aside.
- In the same pan, melt the butter and saute the onion, carrots, celery, potato, garlic, thyme, parsley, and season with salt and pepper. Continue cooking and stirring until veggies are soft.
- Pour in 1 cup chicken broth and stir. Add the flour and continue stirring until the mixture thickens. Cook for 1 min. Pour in the remaining broth while stirring and bring the mixture to a boil.
- Return the chicken to the pan and add the corn and peas. Bring the mixture up to a simmer and continue to cook for 15 min.
- Preheat oven to 375F. Pour the mixture into four medium-sized ramekins. Roll out the puff pastry dividing one sheet for two pies, top the bowls, and trim.
- Mix the egg with the water and brush the tops of the pies. Cut vents with a sharp knife.
- Place bowls on a baking sheet and bake in the oven until the top is golden brown and the filling is bubbling, about 25-30 min.
- Take out of the oven and let cool as the inside will be very hot.
Nutrition
Serving: 1 | Calories: 968kcal | Carbohydrates: 74g | Protein: 69g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 934mg | Fiber: 8g | Sugar: 14g