Tips
Ingredients
| 1 sheet | frozen puff pastry dough, thawed |
| 2 tsp | unsalted butter |
| 1 | large egg, beaten |
| 2 tsp | olive oil |
| 2 cup | heavy cream |
| 2 cup | shredded leftover chicken |
| 2 cup | peas, carrots and potatoes |
| 1 tbsp | basil |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| 1/4 tsp | sage |
| 3 tbsp | all-purpose flour |
Instructions
- 1
-
Preheat oven to 425°. Then heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly, for 1 minute.
- 2
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Add the cream in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened.
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- 3
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Stir in all other ingredients except pastry and egg.
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- 4
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Spoon mixture into ovenproof bowls. (ramekin)
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- 5
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Top bowls with pastry, pressing against the outside edge of the bowls to seal. Brush with egg.
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- 6
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Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot.
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