Individual Chicken Pot Pies
Author: Dawn
Recipe type: entree
Serves: 4
- 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
- Preheat the oven to 400 degrees.
- Cut the chicken into bite-size pieces and place them in a large saucepan.
- Peel, the carrot, potatoes, and onion. Dice them into ½ to ¾ in pieces and add to the pan.
- Snip ends off green beans and cut into pieces.
- Add the chicken broth and cook over medium-high heat for 10 minutes, or until it begins to boil.
- Decrease the heat to medium- low and simmer for 20 minutes, or until the potatoes and carrots are tender.
- Stir together the cornstarch and milk in a small bowl until smooth.
- Pour the cornstarch mixture into the pan, stirring constantly and cook for 3 to 4 min., or until it begins to boil.
- Ladle the filling into 4 ovenproof crooks or bowls.
- Unfold the puff pastry sheet and cut it to form four squares.
- 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/
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