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Individual Chicken Pot Pies With Puff Pastry

  • 40minutes
  • 1457calories

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Ingredients Jump to Instructions ↓

  1. 1/4 cup butter

  2. 1/4 cup flour

  3. 1/4 cup onion , chopped

  4. 1/4 cup celery , chopped

  5. 1/4 cup carrot , chopped

  6. 3 minced garlic cloves

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon white pepper

  9. 1/4 teaspoon dried thyme

  10. 1/4 teaspoon poultry seasoning

  11. 1 1/4 cups chicken broth

  12. 1/2 cup heavy whipping cream

  13. 1/8 teaspoon nutmeg

  14. 1 1/2 cups rotisserie-cooked chicken

  15. 1/4 cup frozen peas

  16. 1 sheet frozen puff pastry , thawed

  17. 2 tablespoons butter , melted

Instructions Jump to Ingredients ↑

  1. Saute onions, celery, carrots and garlic in butter in a large saucepan over medium heat.

  2. Stir in flour, thyme, poultry seasoning, salt and pepper. Cook for 1 minute, stirring constantly.

  3. Slowly stir in chicken broth and cream. Constantly stir mixture until smooth, creamy and thickened.

  4. Add nutmeg, cooked chicken, and frozen peas. Combine well.

  5. Ladle mixture into individual oven-safe soup mugs.

  6. Cut puff pastry to cover each mug. Cover mug with puff pastry and press down around rim to adhere.

  7. Brush puff pastry with melted butter. (Optional, I think it makes the pastry look prettier).

  8. Place mugs on a cookie sheet, and bake at 400°F for 15-20 minutes or until puff pastry is golden brown! ?

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