Categories: Chicken/Poultry
Ingredients
- 1 Cup of Leeks slices (1/4 inches)
- 3/4 Cup of chopped snow peas
- 1 Cup of Celery sliced (1/4 inches)
- 1 Cup of Carrots sliced (1/4 inches)
- 1 Tablespoon of Thyme
- 2 cloves of Mashed Garlic
- 3 Tablespoons of Butter
- 1/2 Cup of Flour
- 1 Cup of White Wine
- 1/2 Cup of Cream/ or milk
- 3 Cups of Chicken Broth
- 3 Sheets of Puff Pastry
Directions
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Pre Heat Oven for 450
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Bake for 20 minutes
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(Makes 12 Individual Pot Pies)
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In a saucepan melt butter and garlic until melted, then add flour combine well and then pour in cream and bring to a boil. Pour in chicken stalk and vegetables and chicken. Bring to a simmer and pour in wine and thyme and cook on low heat for about 20 minutes.
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Cut 12 circles with a four inch diameter of parchment paper and lightly grease. And place a piece of puff pastry over the paper and insert it into a muffin tin. This will form the cup to hold the pot pie stuffing. Repeat this twelve times. Fill each cup of puff pastry with filling and then top with a piece of puff pastry. Brush top with an egg wash and bake.
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If you do not have time or do not want to use as much puff pastry, filling can be used in small souffle dish and just topped with the puff pastry.