Chicken Pot Pies With Puff Pastry Crusts Recipe

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0 votes | 2525 views
Servings: 12

Ingredients

Cost per serving $1.65 view details

Directions

  1. Saute/fry onion, celery and carrot in butter for 10 min. Stir in peas and flour, cook 1 minute, stirring constantly. Gradually add in broth and 1 c. half & half; cook over medium heat, stirring constantly, till thick and bubbly. Stir in salt and pepper. Add in chicken, stirring well. Ladle chicken mix into oven-proof bowl(s), filling to within 3/4 inch of rim. Set aside.
  2. Roll pastry sheets to 1/8 inch thickness. Cut pastry 1/2 inch larger than bowl(s). Combine egg yolk and 1 Tbsp. half & half. Brush one side of pastry. Place brushed side down over bowl(s), folding edges under and pressing firmly to sides of bowl. Brush top with remaining egg mix. Bake at 400 degrees for 15-20 min till top is puffed and browned. Yields: 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 258g
Recipe makes 12 servings
Calories 744  
Calories from Fat 477 64%
Total Fat 53.31g 67%
Saturated Fat 19.03g 76%
Trans Fat 0.0g  
Cholesterol 79mg 26%
Sodium 612mg 26%
Potassium 307mg 9%
Total Carbs 47.61g 13%
Dietary Fiber 2.7g 9%
Sugars 2.32g 2%
Protein 18.74g 30%
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