Mini Chicken Pot Pies
Ingredients:
- 1/4 cup Vodka
- 2 sheets puff pastry, thawed
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- ½ tsp salt
- ¼ tsp black pepper, ground
- 6 Tbsp unsalted butter
- 6 Tbsp all-purpose flour
- 2 cups chicken stock
- 1 cup milk
- 4 cups rotisserie chicken meat, chopped
- 1 cup peas (fresh or frozen)
- ½ cup parsley, chopped
Directions:
Preheat the oven to 400°F.
Using a 3-inch ring cutter, cut the puff pastry into 8 circles. Place on a parchment-lined baking sheet and cook for 6 minutes. Rotate the tray and cook for an additional 6-8 minutes or until golden brown. Remove from the oven and cool on a cooling rack.
In a large saucepan, warm the olive oil on medium-high heat. Add the onion, carrot, celery, salt and pepper and cook for 5-8 minutes, or until soft. Slowly add the vodka and cook for 5 minutes, or until evaporated. Reduce the heat to medium, add the butter and cook until melted. Sprinkle flour over the vegetables and cook for 2 minutes. Slowly add the chicken broth and stir using a whisk until it thickens. Add the milk and bring to a simmer. Add the chicken meat and peas and cook for 5 minutes, or until warm. If it appears to be too thick, adjust with a small amount of additional milk.
Pour into serving jars and place a cooked puff pastry ring on top. Garnish with chopped parsley.
