Chicken Pot Pies in Puff Pastry Shells

By jab120638

Ingredients

• 1 tbsp chicken fat (or oil)
• 3 carrots peeled and sliced
• 2 celery stalks, diced
• 1 onion, diced
• 1/2 cup frozen peas
• 1/4 cup chicken broth
• 1 tsp poultry seasoning
• 2 cups shredded rotisserie chicken (cooked)
• 1 tbsp cornstarch
• 1-1/2 cups whole milk
• 1 tbsp fresh parsley + more for garnish

Details

Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from katiescucina.com

Preparation

Step 1

Heat a large pot to medium heat then add chicken fat (or oil), carrots, celery, and onion. Cook for 5 minutes with lid on. Then add frozen peas, chicken brother and poultry seasoning. Mix well, and cook for an additional 5 minutes with lid on.

Once the veggies are soft sprinkle in 1 tablespoon of cornstarch over veggies, mix well then pour 1-1/2 cups of whole milk into the pot. Milk well and cook for 5 minutes on medium heat. Stir in cooked shredded rotisserie chicken. Cook for 5 minutes until heated through. Sprinkle 1 tablespoon fresh parsley over the chicken pot pie mixture, stir and turn off heat.

*While pot pie mixture cooks preheat oven and cook puff pastry shells to package instructions.

*If chicken pot pie mixture seems to dry add more milk until desired creamy consistency.