Chicken Pot Pies with Puff Pastry
This chicken pot pie recipe is for those of us who love them but don't have all day to make them! The pies can be altered with as many vegetables and seasonings as your heart desires. Its only crust is a square of puff pastry placed over the top of the bowl, which rises and browns beautifully. Use leftover chicken or store-bought prepared chicken breasts if you're in a hurry.
cooking spray
unknown
unknown
unsalted butter
½
cup
chicken broth
4
cups
all-purpose flour
½
cup
carrots, drained
1
(8 ounce) can
dried onion flakes
¼
cup
hot pepper sauce
1
dash
ground black pepper
1
teaspoon
dried thyme
½
teaspoon
bay leaf
1
unknown
diced cooked chicken 
2
cups
white potatoes
1
(8 ounce) can
Swiss cheese
4
slices
frozen puff pastry, cut into 4 squares
1
sheet
egg, beaten
1 
large
water
1
tablespoon
 Preheat the oven to 400 degrees F (200 degrees C). Spray 4 small ovenproof bowls with cooking spray.
  Melt butter in a large saucepan over medium heat. Stir in 2 cups chicken broth and whisk in flour, gradually adding remaining 2 cups chicken broth until mixture is smooth and slightly thick. Mix in carrots, onion flakes, hot pepper sauce, black pepper, thyme, and bay leaf. Cook for about 5 minutes. Stir in chicken and potatoes; cook for 5 more minutes.
  Place a Swiss cheese slice into the bottom of each prepared bowl. Divide chicken mixture equally over cheese in the 4 bowls. Place a puff pastry square over the top of each bowl, pressing lightly around the rim.
  Mix together beaten egg and water in a small bowl until well combined. Brush over the top of each pastry. Place the bowls on a baking sheet.
  Bake in the preheated oven until pastry is puffed and golden brown, about 25 minutes. Let rest for at least 5 minutes before serving.
