Baked Chicken Pot Pie

Mini Chicken Pot Pies. Makes about 4- 6 ramekin mini chicken pot pies. 2 per a person so feeds about 2-3 people. Perfect for dinner or for appetizer if you want one per a person.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dice one cup of carrots and onion. Mince one tbsp of garlic.

Step 2

Cook 3 pieces of bacon on medium-heat.

Step 3

Take bacon out and turn heat down and add one tbsp of butter to melt.

Step 4

Once butter is melted add carrots, onion, and garlic to the pan. Add a pinch of salt and pepper. Cook for 1-2 minutes.

Step 5

Sprinkle in 2 tablespoons of flour. Make sure veggies are coated.

Step 6

Slowly add in 1 1/2 cup of chicken broth and 1 1/4 of heavy cream. Mixing continuously. After mixed bring to a light simmer. Sauce will thicken.

Step 7

Lower heat. Add in 2 cups of chicken, 2 cups of peas, bacon, & 1 tsp of each seasoning. Mix together. Taste or add whatever else you want.

Step 8

Preheat oven to 400 degrees.

Step 9

Lay puff pastry flat. Then measure out the top part with ramekin by lightly pressing. Cut around the imprint.

Step 10

Put filling inside ramekin. Fill about 3/4 the ramekin.

Step 11

Add puff pastry to the top of the ramekin. Then slice 4 slices on the top of puff pastry for ventilation.

Step 12

Add egg wash to the top of the chicken pot pie and salt flakes as well. Then bake for about 15 minutes or until golden brown on top. Filling may spill out if filled too high or puff pastry is not seal onto the ramekin.