Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 1/2 (17.3 oz.) pkg. (1 sheet) frozen puff pastry, thawed and unfolded
• 5 Tbsp. butter, divided use
• 1/4 cup PLUS 2 Tbsp. all purpose flour
• 5 cups chicken broth, healed and divided use
• 1/2 tsp. salt, if needed
• 1 lb. chicken breast meat, cooked
• 1/4 cup carrots, cut in 1/4-inch dice
• 1/2 cup cooked peas (frozen is fine)
• 1 (8.75 oz.) can sweet whole kernel corn, drained and rinsed

Directions

1. Heat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Use the individual casseroles you will be serving the pot pies in as you would a cookie cutter to cut out circles of puff pastry dough (if you won’t be able to get all 4 out of a single sheet of pastry dough, roll it out first with a rolling pin until the dough is large enough for all four circles). Place circles on prepared baking sheet and bake until pastries turn golden brown, about 10 minutes. Cool on a wire rack.

3. Melt 4 1/2 Tbsp. of the butter in a medium pot over medium heat. Add flour and stir to make a roux, whisking to completely coat the flour with the butter. Gradually whisk in 3 cups of the hot chicken broth, whisking constantly. Cook until velvet-smooth. Taste, and add salt if necessary. Set aside and keep warm.

4. Dice the chicken into 1/2-inch cubes and keep moist and hot in the remaining 2 cups hot chicken broth. Set aside.

5. Melt the remaining 1/2 Tbsp. butter in a medium pan over medium heat. Add the leeks and carrots and cook until tender, about 7 minutes. Add the peas and corn and cook until heated through, about 1 minute.

6. Add the vegetables to the sauce and stir in the pieces of hot chicken (reserve the stock for a future use.) Divide filling among 4 individual casserole; top each with a circle of puff pastry, and serve immediately.

Email to a friend | Print this recipe | Back