Mini Chicken Pot Pies

By awright0511

Ingredients

• 1/2 cup butter
• 2 medium leeks, sliced
• 1/2 cup all purpose flour
• 1 3/4 cups Progresso chicken broth
• 3 cups chopped cooked chicken
• 1 1/2 cups frozen diced hash brown potatoes with onions and bell peppers
• 1 cup julienne carrots
• 1/3 cup chopped fresh Italian flat leaf parsley
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 pkg (17.3oz) frozen puff pastry sheets, thawed
• 1 egg, beaten

Preparation

Step 1

Heat oven to 375. Lightly spray 8 individual baking dishes (ramekins). Place ramekins on cookie sheet.

In 3 qt saucepan melt butter over medium heat. Add leeks and cook 3 minutes. Sprinkle with flour; cook stirring constantly 3 minutes. Stir in chicken broth. Heat to boiling. Stir in chicken, potatoes, carrots, parsely, salt and pepper. Remove from heat.

On lightly floured surface, cut 8 (4inch) circles of puff pastry.

Divide chicken mixture among ramekins. Top each with puff pastry and crimp edges. Brush with beaten egg.

Bake on lower oven rack 55-60 minutes. Let stand 15 min before serving.