Ingredients
- 2 tablespoons canola oil
- 1½ cups thinly sliced leeks , white parts only
- 1 ½ cup sliced brown mushrooms
- 3 cloves garlic , pressed or minced
- 1 ½ cups chopped asparagus
- 1 cup baby red potatoes , quartered
- ½ cup sliced carrots , about 2 carrots
- 1 ½ teaspoons fresh thyme leaves , minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups diced chicken breast
- 1 cup frozen peas
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1 cup Almond Breeze almondmilk Original
- 1 package frozen puff pastry , thawed
- 1 egg
Instructions
- Heat the oil in a large skillet or dutch oven over medium heat. Add the leeks and cook for 4-5 minutes, stirring occasionally, until they begin to soften.
- Add the sliced mushrooms, season with 1 teaspoon kosher salt and cook for 5 more minutes, stirring occasionally.
- Stir in the garlic and cook until fragrant, about 2 minutes then add the asparagus, red potatoes, carrots, and thyme leaves.
- Season with the rest of the salt and the black pepper and continue to cook for 7-10 minutes until the potatoes and asparagus become tender.
- Add the chicken and the peas and stir to combine. Sprinkle the mixture with the flour, then stir to combine well and cook for another 2-3 minutes.
- Stir in the chicken broth and almond milk and bring to a boil, and cook until thickened, about 2-3 minutes, stirring often. Taste, and add more salt and pepper if needed. Turn off the heat and allow to cool slightly.
- Preheat the oven to 400 degrees F.
- Unwrap the puff pastry and use a rolling pin to lengthen the dough. Cut the puff pastry into 4 squares.
- Fill each baking dish or ramekin with 1 ½ cups of the chicken pot pie filling, then top with a puff pastry square. Repeat with the remaining ramekins.
- Whisk the egg with 1 tablespoon of water and lightly brush the puff pastry with the egg.
- Place on a baking sheet and bake for 20-25 minutes until the filling is bubbling and the puff pastry is golden. Serve hot.
Leave a Reply