Chicken Pot Pies

Chicken Pot Pies + enlarge image
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46 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
25 mins
Bake:
10 mins 400°
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Chicken Pot Pies

Ingredients
1
17.3 ounce package (2 sheets) frozen puff pastry sheets, thawed
 
Nonstick cooking spray
2
pounds skinless, boneless chicken thighs or breast halves, cut into 1-inch pieces
1
cup chopped onion (1 large)
1
cup chopped celery (2 stalks)
1
cup chopped carrots (2 medium)
2
cloves garlic, minced
1/2
cup half-and-half, light cream, or whole milk
3
cups regular or reduced-sodium chicken broth
1
bay leaf
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
1/2
cup frozen baby or regular peas

Directions

  1. Preheat oven to 400 degrees F. On a lightly floured surface, roll each pastry sheet to a 10-inch square; cut each into four 5-inch squares. Set aside.
  2. Lightly coat a Dutch oven with cooking spray; heat Dutch oven over medium heat. Add chicken; cook until light brown, stirring occasionally. Stir in onion, celery, carrots, and garlic. Cook, covered, over medium heat for 5 to 7 minutes or until vegetables are tender, stirring occasionally.
  3. Stir flour into chicken mixture; cook and stir for 3 minutes. Gradually stir in half-and-half until combined. Add broth, bay leaf, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in frozen peas. Remove from heat. Remove and discard bay leaf.
  4. Spoon hot chicken mixture into eight 10-ounce individual ramekins or baking dishes. Top with pastry squares. Bake for 10 to 12 minutes or until pastry is golden.

Nutrition Facts

(Chicken Pot Pies)
    Per serving:
  • 492 kcal cal.,
  • 26 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 99 mg chol.,
  • 633 mg sodium,
  • 36 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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