Old-Fashioned Chicken Pot Pies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 tablespoon(s) butter |
1/2 cup(s) onion chopped |
1/2 cup(s) all-purpose flour |
1 teaspoon(s) salt |
1/4 teaspoon(s) white pepper |
3 cup(s) chicken broth |
3 cup(s) cooked chicken |
10-oz peas and carrots cooked and drained |
2 cup(s) potatoes cooked and cubed |
17.3 ounce(s) frozen puff pastry sheets thawed |
Directions:
1. Heat butter in a saucepan over medium heat. Saute onion util tender and golden. Blend in flour, salt and pepper. Add broth and whick well. Cook until thick and bubbly; add remaining ingredients except pastry. Divide evenly amoung 6 individual casserole dishes; set aside. Cut puff pastry into 6 squares to fit the tops of dishes; cut a steam vent in the center of each with a mini cookie cutter. Place pastry tops on casserole dishes; set dishes on a baking sheet. Bake at 400 degrees util pastry is golden, about 10-15 minutes.
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