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Chicken Pot Pies

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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 1 tsp olive oil
  • 1/2 cup carrots chopped
  • 1/2 cup celery chopped
  • 1/2 cup white onion chopped
  • 1/2 cup medium yukon gold potato diced
  • 3/4 cup mushrooms diced
  • 1/2 cup dry white wine
  • 1/4 cup all purpose flour
  • 2 cups low sodium chicken broth
  • 1/2 cup frozen pearl onions
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 cup shredded roasted chicken
  • 3 cloves garlic minced
  • 1/4 cup Italian parsley chopped
  • 1 tsp fresh thyme leaves chopped
  • Salt and Pepper to taste
  • 1/2 sheet Pepperidge Farm frozen puff pastry cut into sixths (you’ll only use 1/2 of a sheet)

Method
 

  1. Heat a skillet with oil in it over medium heat.
  2. When hot, sauté onion, carrot, celery and potato with a sprinkle of salt and pepper for 5 minutes, stirring occasionally.
  3. Add mushrooms, cook 3 more minutes.
  4. Add wine and deglaze pan. Reduce for 1 minute.
  5. Whisk flour in and cook for 1 minute. Add broth and remaining veggies.
  6. Bring to a boil, reduce heat to medium and simmer for 10-12 minutes.
  7. Preheat oven to 375 degrees.
  8. Ladle into 3 oven proof bowls.
  9. Brush egg wash around the edge and stretch a piece of puff pastry around the edges, press gently. Brush the top with egg wash and sprinkle with coarse salt.
  10. Place on a baking sheet and bake for 35 minutes, until golden brown.
  11. Let cool before heating, they’ll be extremely hot!