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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Individual Alfredo Chicken Pot Puff Pies Recipe

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This recipe for Individual Alfredo Chicken Pot Puff Pies is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sheet frozen puff pastry(17.3 oz package), thawed
2 T. butter
2 T. finely chopped shallots
2 cups cooked chicken
1 cup frozen baby peas
1 cup frozen small carrots(julienne or baby)
1 container (16 oz) refrigerated Alfredo Sauce
1 T. dried thyme leaves
1 egg, beaten
Directions:
Directions:
Cook chicken breasts by boiling for 6 to 8 minutes, depending on how thick they are. Confirm they are not pink in center. Immediate run cold water over after cooking. This will keep chicken tender* Once cooled chop into cubes.

Preheat over to 400 degrees. Lightly spray 4(10 oz) custard cups or ramekins with cooking spray. On a lightly floured service, roll puff pastry to 13 inch square. Cut into 4 squares. Lightly press 1 square in bottom and up side of each custard cup, letting corners hang over side.

In skillet, melt butter over medium heat and cook shallots, approx. 3 minutes, stirring. Add chicken, frozen peas, carrots, and Alfredo Sauce. Cook 5 minutes or longer, medium heat, stirring, until carrots and peas are thawed and hot.

Spoon chicken mixture into pastry-lined cups. Fold corners of pastry over filling, pinching to almost close tops. Brush pastry tops with egg.
Bake for 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups or remove to individual serving plates.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour or less
Personal Notes:
Personal Notes:
Lovely for entertaining, goes great with a nice tossed salad and Pinot Grigio white wine.

 

 

 

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