Individual chicken potpies

By á-49253

Ingredients

• 2 tablespoons flour plus more for surface
• 1 package frozen puff pastries preferably all butter
• 2 tablespoons unsalted butter
• 1/2 onion diced (1 cup)
• 1 small carrot thinly sliced
• One celery stalk thinly sliced
• 1 small yokon gold potatoe scrubbed & cut into a 1/2 inch dice
• 1 1/4 cups chicken broth
• 1 cup packed Corsely chopped collard greens
• 8 oz boneless skinless chicken breast cut into 1 inch chunks
• Coarse salt & fresh ground pepper
• 1 large egg lightly beaten

Preparation

Step 1

Preheat oven to 425 place a 1 1/2 cup oven proof dish on pastry on a flour surface cut circle from pastry 1/2 inch larger than dish cut vents repeat. Refrigerate on a parchment lined baking sheet
Melt butter in a large skillet over med high heat. Add onion cook until soft 4 min add carrot celery and potato cook stirring til soft 6 min. Stir I'm flour then broth bring to a boil add greens and chicken simmer til thickened 2 min season
Divide between dishes top with pastery press edges to seal and brush with egg bake on a baking sheet until golden 25 min.