Chicken Pot Pies
By barnetag
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Ingredients
- 1 Sheet Frozen Puff Pastry - Thawed and Cut into 4 Squares
- 2 Tbsp. Unsalted Butter
- 1/2 Onion - Chopped
- 1 cup Frozen Peas and Carrots
- 1/2 tsp. Dried Thyme
- 1 Tbsp. Flour
- 1 1/2 cups Chicken Broth
- 1 tsp. Dijon Mustard
- 1 1/2 cups Cubed Chicken
- Salt
- 1 Egg - Lightly Beaten
Details
Servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Line 2 baking sheets with parchment. On a lightly floured surface, roll pastry pieces into 4 6-inch squares. Place on 1 baking sheet, cover and chill. Preheat oven to 375.
Step 2
Melt butter in a skillet over medium heat. Saute onion 3 minutes. Add peas and carrots, saute 3 minutes. Sprinkle thyme and flour over vegetables, saute 1 minute. Raise heat to medium-high, add broth, mustard and chicken; cook 7-10 minutes. Let cool; season with salt.
Step 3
Place 1 pastry square on baking sheet. Brush edges with egg. Spoon 1/4 chicken mixture in and fold to form a triangle. Repeat three times. Cut three slits in the top and brush with remaining egg. Chill 15 minutes. Bake 30 minutes.
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