Individual Chicken Pot Pies

Name: Individual Chicken Pot Pies
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 1 onion, finely chopped; 1 clove garlic, finely chopped; 1/3 cup (75 ml) butter; 6 tablespoons (90 ml) all-purpose flour; 2 cups (500 ml) chicken broth; 2 cups (500 ml) cooked chicken cut into 1-inch (2.5-cm) cubes; 1 cup (250 ml) carrots, peeled, diced and blanched; 1/2 cup (125 ml) frozen peas, blanched; 1 teaspoon (5 ml) fresh tarragon (optional); 1 teaspoon (5 ml) chopped fresh chives; Salt and pepper; 1/2 package 411 g store-bought puff pastry; 1 egg, lightly beaten; 2 tablespoons (30 ml) milk

5 stars (9) Rate this recipe

Preparation 40 MIN

Cooking 40 MIN
Servings 8
Freezes

Ingredients
Preparation

Ingredients

1 onion, finely chopped
1 clove garlic, finely chopped
1/3 cup (75 ml) butter
6 tablespoons (90 ml) all-purpose flour
2 cups (500 ml) chicken broth
2 cups (500 ml) cooked chicken cut into 1-inch (2.5-cm) cubes
1 cup (250 ml) carrots, peeled, diced and blanched
1/2 cup (125 ml) frozen peas, blanched
1 teaspoon (5 ml) fresh tarragon (optional)
1 teaspoon (5 ml) chopped fresh chives
Salt and pepper
1/2 package 411 g store-bought puff pastry

Egg wash

1 egg, lightly beaten
2 tablespoons (30 ml) milk

Preparation

In a saucepan, sauté the onion and garlic in the butter for about 2 minutes on medium heat. Add the flour and cook for 2 minutes while stirring. Add the broth and bring to a boil, whisking constantly. Add the chicken, vegetables and herbs. Season with salt and pepper. Spoon the sauce into eight 125 ml (1/2 cup) ramekins. Set aside.
On a lightly floured work surface, roll the dough into a 40 x 20-cm (16 x 8-inch) rectangle. With a round cookie cutter, the same diameter as the ramekins, cut 8 circles in the dough and place on the sauce. At this point, wrap individually and freeze the pot pies.