Ingredients Jump to Instructions ↓

  1. 1/2 cup unsalted butter

  2. 4 cups chicken broth

  3. 1/2 cup all-purpose flour

  4. 1/4 cup dried onion flakes

  5. 1 dash hot pepper sauce

  6. 1 teaspoon ground black pepper

  7. 1/2 teaspoon dried thyme

  8. 1 bay leaf

  9. 1 (8 ounce) can carrots, drained

  10. 1 (8 ounce) can white potatoes

  11. 2 cups diced cooked chicken

  12. 4 slices Swiss cheese

  13. 1 sheet frozen puff pastry, cut into four squares

  14. 1 egg, beaten with

  15. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Spray 4 small, oven-proof bowls with cooking spray. In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes. In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet. Bake for about 25 minutes, or until pastry is puffed and golden brown. Let rest at least 5 minutes before serving.


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