Chicken à la King Pot Pies Recipe

After exchanging chicken breasts, which are notoriously dry, for chicken thighs, we increased the amount of spice, and then we stuffed the chicken, mushroom, and cream sauce combination into small pot pies.

Ingredients

• half a cup of butter
• One bag of fresh cremini mushrooms, cut, weighing eight ounces
• Chopped green bell pepper, one in total
• The chicken thighs, boneless and skinless, weighing 1 1/4 pounds and chopped into bite-sized pieces
• a third of a cup of flour
• a half teaspoon of salt
• The powdered garlic, one teaspoon
• Half a teaspoon of paprika
• half of a teaspoon of powdered mustard
• 1/2 teaspoon of black pepper that has been freshly ground
• 1 and a half cups organic milk
• half a cup of hot water
• The granules of chicken bouillon, one and a half teaspoons
• 1/4 cup of roasted red peppers from a jar that have been drained and chopped
• One sheet of frozen puff pastry sheets, thawed, from a box of half a package (17.3 ounces)
• a single huge egg
• One spoonful of 100% whole milk
• sprigs of fresh parsley, for use as a garnish

Directions

Step 1

Take a fairly big pan and place it over medium heat. Melt the butter. For around three minutes, cook the mushrooms and green bell pepper while tossing them constantly. After approximately seven minutes, add the chicken and continue to cook it while tossing it regularly until the veggies are soft and the chicken is nearly completely cooked through.

Step 2

Flour, salt, garlic powder, paprika and mustard powder, and black pepper should be mixed in to the mixture. Keep stirring the mixture while it cooks for one minute.

Step 3

Mix in one and a half cups of milk, along with boiling water and bouillon. Take the temperature up to medium-high and bring the liquid to a boil. Cook for approximately three minutes, stirring often, until the mixture becomes thick and bubbling. Incorporate the red peppers.

The ingredients should be distributed evenly among six ramekins or baking plates that hold eight ounces each.

Step 4

Pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Step 5

On a surface that has been lightly dusted with flour, roll out a sheet of puff pastry to a rectangle that is 10 inches by 15 inches. Cut the pastry into six squares measuring five inches each. Apply a square of pastry to the top of each ramekin. Put the egg and one tablespoon of milk into a small bowl and whisk them together. Using the egg mixture, brush the pastry.

Step 6

Arrange the plates on a baking sheet that has been coated with foil. Bake for approximately fifteen minutes, or until the dough is golden brown and the filling is bubbling. After allowing it to cool for ten minutes, serve. Parsley is used as a garnish.

Nutrition Value