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Recipes - Individual Sugar Snap Peas and Chicken Pot Pies

Recipe Name

Individual Sugar Snap Peas and Chicken Pot Pies

Submitted by alvinfos@gte.net
Recipe Description From The Tabasco Brand Cookbook copyright 1993These shortcut chicken pot pies look spectacular with their puff pastry bonnets. An excellent way to use leftover roasted chicken.
Quantity 2 Quantity Unit pies Servings  
Prep Time (minutes) 30 Cook Time (minutes) 12 Ready In (minutes) 42
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3
Usda default (100 gm - 4 oz)Soup, CAMPBELL, HEALTHY REQUEST Chicken Broth, can
1/2
medium (2-1/4" to 3-1/4" dia.)potatoes cubed, 1/2 inch
3/4
cup, strips or slicesCarrots, sliced 1/2 inch thick
8
medium (4-1/8" long)pearl onions
1/4
teaspoonrosemary, dried
1/4
teaspoontabasco
1
smallPeppers, sweet, red, raw, seeded and diced
1/4
cup, wholesugar snap peas, trimmed and halved lengthwise
1
1/2
tablespoonsolive oil, extra virgin
1/8
cupall-purpose flour
1/2
breast, bone and skin removedcups chicken breast, cut into strips 1 x3 inches &
4
pieces (1/8 of 9" crust)frozen puff pastry, defrosted
1/2
largeeggs, beaten with 1 tsp water
Steps
Sequence Step
11. In a medium sized heavy sauce pan, bring the broth to a boil over high heat. Add potato, carrots, onions, rosemary, and Tabasco%uF0D4. Reduce heat to medium, cover, simmer for 8 to 10 minutes or until vegetables are tender. Add pepper and peas. Boil for 30 seconds, just until peas turn bright green. Drain vegetables in a colander set over a bowl to catch the chicken broth. Set aside.
22. Heat the oil in a saucepan over low heat. Stir in the flour and cook 3 %u2013 4 minutes, stirring constantly. Pour in 1 cup of the reserved chicken broth and whisk until smooth. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, until thickened and bubbly, stirring frequently.
33. Preheat oven to 475%uF0B0F. Put the chicken strips in the bottom of 2 lightly buttered souffle dishes. Top the chicken with the vegetables. Spoon the sauce equally into the souffle dishes. On a floured surface, cut the pastry in half. Brush the outside of the souffle rims with some of the egg mixture. Place a pastry over each dish and press firmly around edges to seal. Trim dough to make a neat edge. Brush tops with egg mixture. Put souffle dishes on a baking sheet and bakes for 10 %






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