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  • Chicken Pot Pies With Puff Pastry Crusts

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    Chicken Pot Pies With Puff Pastry Crusts
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 c. minced onion
    • 1 c. minced celery
    • 1 c. minced carrot
    • 1/2 c. plus 2 tbsp. melted butter
    • 1 c. frzn tiny English peas
    • 1/4 c. plus 2 tbsp. flour
    • 2 c. chicken broth
    • 1 c. half & half
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 4 c. diced cooked chicken
    • 2 (17 1/4 ounce.) pkg. frzn puff pastry, thawed
    • 1 egg yolk
    • 1 tbsp. half & half

    Directions

    1. Saute/fry onion, celery and carrot in butter for 10 min. Stir in peas and flour, cook 1 minute, stirring constantly. Gradually add in broth and 1 c. half & half; cook over medium heat, stirring constantly, till thick and bubbly. Stir in salt and pepper. Add in chicken, stirring well. Ladle chicken mix into oven-proof bowl(s), filling to within 3/4 inch of rim. Set aside.
    2. Roll pastry sheets to 1/8 inch thickness. Cut pastry 1/2 inch larger than bowl(s). Combine egg yolk and 1 Tbsp. half & half. Brush one side of pastry. Place brushed side down over bowl(s), folding edges under and pressing firmly to sides of bowl. Brush top with remaining egg mix. Bake at 400 degrees for 15-20 min till top is puffed and browned. Yields: 6 servings.

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