Individual Sugar Snap Pea & Chicken Pot Pies |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||||
| INGREDIENTS: | ||
| 2-1/2 cups chicken broth | 1 baking potato, peeled and cut into 1/2-inch cubes | 1-1/2 cups sliced carrots, cut 1/2 inch thick |
| 1 cup frozen pearl onions | 1/2 teaspoon dried rosemary | 1/2 teaspoon Tabasco pepper sauce |
| 1/4 teaspoon salt | 1 red pepper, seeded and coarsely diced | 4 ounces (about 1 cup) sugar snap peas, trimmed and halved lengthwise |
| 3 tablespoons butter or margarine | 1/4 cup all-purpose flour | 8 ounces cooked chicken breast meat, cut into 1x3-inch strips |
| 1 sheet frozen puff pastry, defrosted | 1 egg, beaten with 1 teaspoon water | |
| 1 | In a large heavy saucepan, bring the chicken broth to a boil over high heat. Add the potato, carrots, onions, rosemary, Tabasco sauce, and salt. Reduce the heat to medium, cover, and simmer for 8 to 10 minutes, until the vegetables are tender. Add the pepper and peas and boil for 30 seconds, just until the peas turn bright green. Drain the vegetables in a colander set over a bowl to catch the chicken broth. Set aside. |
| 2 | Melt the butter in a saucepan over low heat. Stir in the flour and cook for 3 to 4 minutes, stirring constantly. Pour in 2 cups of the reserved chicken broth and whisk until smooth. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 5 minutes, until thickened and bubbly, stirring frequently. |
| 3 | Preheat the oven to 475 F. Put the chicken strips in the bottoms of four lightly buttered remekins or souffle dishes. Top the chicken with the vegetables. Spoon the sauce equally into the ramekins. On a floured surface, cut the pastry into 4 rectangles. Brush the outside of the ramekin rims with some of the egg mixture. Place a pastry rectangle over each ramekin and press firmly around the edges to seal. Trim the dough to make a neat edge, and brush the tops with the egg mixture. Put the ramekins on a baking sheet and bake for 10 to 12 minutes, until the pastry is puffed and well browned. Serve at once. |