Individual Chicken Pot Pies
Author: 
Recipe type: entree
Serves: 4
 
Ingredients
  • 2 boneless , skinless chicken breasts
  • 1 carrot (I use 2)
  • 2 potatoes
  • ½ small onion (I usually omit the onion)
  • 1 celery stick (I use 2)
  • 8 green beans (I usually omit)
  • 2 14 oz. cans chicken broth
  • 2 Tbsp cornstarch
  • 2 Tbsp milk
  • 1 sheet puff pastry, thawed
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the chicken into bite-size pieces and place them in a large saucepan.
  3. Peel, the carrot, potatoes, and onion. Dice them into ½ to ¾ in pieces and add to the pan.
  4. Snip ends off green beans and cut into pieces.
  5. Add the chicken broth and cook over medium-high heat for 10 minutes, or until it begins to boil.
  6. Decrease the heat to medium- low and simmer for 20 minutes, or until the potatoes and carrots are tender.
  7. Stir together the cornstarch and milk in a small bowl until smooth.
  8. Pour the cornstarch mixture into the pan, stirring constantly and cook for 3 to 4 min., or until it begins to boil.
  9. Ladle the filling into 4 ovenproof crooks or bowls.
  10. Unfold the puff pastry sheet and cut it to form four squares.
  11. Place one pastry square over each bowl and bake them for 10 min or until the pastries are golden brown.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/01/individual-chicken-pot-pies/