Quick Chicken Pot Pie

Quick Chicken Pot Pie

Step 1: Heat oven to 450 F.Step 2: Cut circles from 1 sheet of thawed puff pastry dough to fit the tops of 4 (1 1/2-cup) individual baking dishes. Cut 2 slashes in each circle; set aside.Step 3: In a medium saucepan over medium-high heat, heat 3 tablespoons chicken fat (or butter); whisk in 1/4 cup flour. Cook, whisking, for 1 minute.…

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Step 1: Heat oven to 450 F.

Step 2: Cut circles from 1 sheet of thawed puff pastry dough to fit the tops of 4 (1 1/2-cup) individual baking dishes. Cut 2 slashes in each circle; set aside.

Step 3: In a medium saucepan over medium-high heat, heat 3 tablespoons chicken fat (or butter); whisk in 1/4 cup flour. Cook, whisking, for 1 minute. Whisk in 2 cups chicken broth, whisking until smooth. Heat mixture to a boil; cook until thickened, about 2 minutes. Add 1/2 teaspoon salt and freshly ground pepper to taste.

Step 4: Stir in 3/4 pound cooked chicken breast strips, 1/4 cup thawed peas and 1/4 cup diced, cooked carrots.

Step 5: Divide the mixture among the 4 baking dishes. Top each with a pastry round, tucking the edges in. Bake until pastry is golden, about 25 minutes. Serve hot.

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