Individual Chicken Pot Pie Recipe With Puff Pastry

Top each dish with a puff pastry square and transfer to oven. Constantly stir mixture until smooth creamy and thickened. To build the pie.

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Gradually stir in broth and 1 cup cream.

Individual chicken pot pie recipe with puff pastry. Add carrot parsnip and potato. Cook until soft about 10 minutes. Remove the puff pastry from the refrigerator.

Stir in flour until blended. Stir in cooked chicken cranberries and peas. Return to a boil.

Bake 25 to 30 minutes or until puff pastry crust is puffy and golden brown. Cover mug with puff pastry and press down around rim to adhere. Place in serving dishes or one large dish top with puff pastry and bake until bubbling and top is golden brown.

This chicken pot pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Bring to a boil stirring constantly. Cook and stir 1 minute.

Stir in mustard and flour. Remove from oven and let cool for 5 minutes before serving. Ladle mixture into individual oven safe soup mugs.

Cook and stir until thickened about 2 minutes. Cut puff pastry to cover each mug. Slowly stir in chicken broth and cream.

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