Chicken Pot Pies

» Chicken Pot Pies
Chicken Pot Pies


  • 3 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/3 pound green beans, trimmed and cut into 1-inch pieces
  • 2 cups diced cooked chicken
  • Salt and pepper
  • 1 sheet thawed puff pastry
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced medium
  • 1 beaten egg



Take a large saucepan, melt butter in a medium-high. And add onion,  and carrots celery,  and cook until onion is translucent, until 4 minutes. After add flour with cook,moving, for 1 minute.Progressively add broth, stirring permanently, then put to a boil. Minimize heat and  cook for 5 minutes. After move in green beans and chicken and season with salt and pepper.


After divide filling among four  ramekins. Then roll out 1 sheet puff pastry with cut 4 rounds to fit ramekins. Cut a small X in center to every to vent, and put on top of filling. Brush with beaten egg. Moreover bake at 375 degrees until filling is bubbling then crust is brown for 30 to 40 minutes.

Chicken pot pie - Chicken Pot Pies

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