Chicken Pot Pies with Puff Pastry
Chicken Pot Pies with Puff Pas
Instructions
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.