Chicken Pot Pies with Puff Pastry

Name: Chicken Pot Pies with Puff Pastry
Total time: 65
Yield: 4
Ingredients: ½ cup unsalted butter; 4 cups chicken broth, divided; ½ cup all-purpose flour; ¼ cup dried onion flakes; 1 dash hot pepper sauce; 1 teaspoon ground black pepper; ½ teaspoon dried thyme; 1 bay leaf; 1 (8 ounce) can carrots, drained; 1 (8 ounce) can white potatoes; 2 cups diced cooked chicken; 4 slices Swiss cheese; 1 sheet frozen puff pastry, cut into four squares; 1 egg, beaten; 1 tablespoon water

Recipe by FlourGirl from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

4 servings

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½ cup unsalted butter
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4 cups chicken broth, divided
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½ cup all-purpose flour
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¼ cup dried onion flakes
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1 dash hot pepper sauce
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1 teaspoon ground black pepper
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½ teaspoon dried thyme
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1 bay leaf

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1 (8 ounce) can carrots, drained
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1 (8 ounce) can white potatoes
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2 cups diced cooked chicken
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4 slices Swiss cheese
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1 sheet frozen puff pastry, cut into four squares
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1 egg, beaten
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1 tablespoon water

Instructions

Preheat the oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.
In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth and whisk in all flour, gradually adding remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide chicken mixture equally into the four bowls, over cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush pastry with egg and water mixture. Place the four bowls on a baking sheet.
Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.