PUFF PASTRY CRUST

MINI CHICKEN

POT PIES WITH 

– Carrots – Onion – Celery – Potato – Milk – Flour – Butter

INGREDIENTS

01

Allow puff pastry to thaw in fridge. Preheat oven to 425°.

Preheat the oven

02

In large pot, fill half way with water.  Bring to boil. Add carrots, onion, celery, potato and chicken breasts.

Prepare boiling water

03

Cook for about 20 minutes. Meanwhile, in medium saucepan, melt 1 1/2 tbsp of butter.

Cook vegetables

04

Stir in half of the flour and start to slowly adding in the 1/2 cup of milk. Whisk in chicken broth.

Make the sauce

05

Add in poultry seasoning, onion and garlic powder, pepper, and fresh parsley.

Season to taste

FOR THE FULL RECIPE

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