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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 1 |
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Ingredients:
1 sheet frozen puff pastry dough, thawed |
2 teaspoons unsalted butter |
2 teaspoons olive oil |
3 tablespoons all-purpose flour |
2 cups 2% reduced-fat milk |
2 tablespoons lemon juice |
2 cups shredded leftover chicken |
2 cups leftover roasted root vegetables, coarsely chopped |
1/4 cup coarsely chopped fresh basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 fresh sage leaves |
1 large egg white, beaten |
Directions:
1. Preheat oven to 425°. Roll out puff pastry to 1/4-inch thick, and cut into 4 (6-inch) rounds to fit over 1-cup ovenproof bowls. Keep pastry covered and chilled.
2. Heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly, for 1 minute. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened. Stir in next 6 ingredients (through pepper). Spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge of the bowls to seal. Place a sage leaf on top of pastry, and brush with egg white.
3. Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot.
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