Alfredo Chicken Pot Puff Pies
With puff pastry, frozen vegetables and a jar of Alfredo sauce, you can make homemade pot pies even on busy weeknights! Author: By Betty Crocker Kitchens Total Time: PT0H55M
Serving size: 4
Calories per serving: 67
1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1 tablespoon butter or margarine
2 tablespoons finely chopped shallots
2 cups chopped cooked chicken
2 cups frozen peas and carrots
1 jar (16 oz) alfredo pasta sauce
1 teaspoon dried thyme leaves
1 Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On a lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides.
2 In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally until peas are thawed and the mixture is hot. Sprinkle with thyme leaves; stir well.
3 Spoon mixture into pastry-lined custard cups. Fold corners over the filling, pinching to almost close tops. In a small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
4 Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand for 5 minutes. Serve in cups, or remove to individual serving plates.