Chicken Pot Pies

Ingredients: (Conversion Chart)

• ½ cup unsalted butter
• 4 cups reduced-sodium chicken broth
• ½ cup all-purpose flour
• ¼ cup dried onion flakes
• 1 teaspoon ground black pepper
• 1 bay leaf
• 1 (8 ounce) can carrots, drained
• 1 (8 ounce) can white potatoes
• 2 cups diced cooked chicken
• 1 egg
• 1 tablespoon water
• 1 sheet frozen puff pastry, thawed and cut into four squares

Directions:

1. Preheat oven to 400°F. Spray 4 small, oven-proof bowls with cooking spray.
2. In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in the flour, gradually adding the remaining chicken broth until mixture is smooth and slightly thickened.
3. Mix in onion flakes, pepper, bay leaf, and carrots, and cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
4. In a small bowl, combine the egg and water. Beat to mix well. Set aside.
5. Divide the chicken mixture equally into the four bowls. Place a puff pastry square over the top of each bowl, pressing lightly around the rim to seal the edges. Brush pastry with the egg mixture.
6. Place the bowls on a baking sheet. Bake in preheated oven until pastry is puffed and golden brown, about 25 minutes. Let rest 5 minutes before serving.

Nutrition Info: