We traded (notoriously dry) chicken breasts for thighs; turned up the seasoning; and tucked the chicken, mushroom, and cream sauce mixture into mini pot pies.
Preparation Details
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6
Ingredients
- 1/3 cup butter
- 1 (8-ounce) package sliced fresh cremini mushrooms
- 1 green bell pepper, chopped
- 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1/3 cup flour
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1/2 teaspoon mustard powder
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups whole milk
- 1/3 cup hot water
- 1 1/2 teaspoons chicken bouillon granules
- 1/4 cup drained and chopped jarred roasted red peppers
- 1/2 (17.3-ounce) package frozen puff pastry sheets (1 sheet), thawed
- 1 large egg
- 1 tablespoon whole milk
- fresh parsley leaves, for garnish
Steps
- Melt butter in a very large skillet over medium heat. Cook mushrooms and green bell pepper, stirring frequently, about 3 minutes. Add chicken and cook, stirring frequently, until vegetables are tender and chicken is almost cooked through, about 7 minutes more.
- Stir in flour, salt, garlic powder, paprika, mustard powder, and black pepper. Cook, stirring constantly, for 1 minute.
- Stir in 1 1/2 cups milk, hot water, and bouillon. Increase heat to medium-high and bring to a boil. Cook, stirring frequently, until thickened and bubbly, about 3 minutes. Stir in red peppers. Divide mixture evenly among 6 (8-ounce) ramekins or baking dishes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll out puff pastry sheet to a 10×15-inch rectangle on a lightly floured surface. Cut pastry into 6 (5-inch) squares. Top each ramekin with a pastry square. Whisk together egg and 1 tablespoon milk in a small bowl. Brush pastry with egg mixture.
- Arrange dishes on a foil-lined baking sheet. Bake until pastry is golden brown and filling is bubbly, about 15 minutes. Let cool 10 minutes before serving. Garnish with parsley.
