Cheesy Chicken Pot Pies

How to make Cheesy Chicken Pot Pies Recipe - Chicken pot pie is one of those ultimate comfort foods that just make you feel good. We love making these pot pies as individual servings by using 2-cup ramekins so everyone has his or her own little pie.

Ingredients:
2 cups baby red potatoes
3 tablespoons extra-virgin olive oil
1 1⁄2 cups finely chopped white onion
1 cup finely chopped carrot
1 cup celery
1 tablespoon minced garlic
2 cups shredded cooked chicken breast
1 cup frozen peas
8 tablespoons (1 stick) butter
1⁄2 cup all-purpose flour
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3 1⁄2 cups reduced-sodium chicken broth
1 1⁄2 cups shredded cheddar cheese
2 sheets frozen puff pastry, at room temperature

Method:
1. Preheat the oven to 350°F and spray six 2-cup ramekins with nonstick cooking spray.

2. Add the baby potatoes to a large pot of water, bring to a boil, and cook until fork tender, about 10 minutes. Drain and set aside.

3. Heat the oil in a large Dutch oven or large pot over medium heat. Add the onion, carrot, and celery and cook, stirring, until tender, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken and peas and cook, stirring, for 5 minutes, then reduce the heat to low.

4. Melt the butter in a medium saucepan over medium-high heat. Add the flour, salt, and pepper and whisk for 1 minute. Slowly add the chicken broth, whisking until thick and creamy, about 3 minutes. Add the cheddar cheese, stirring until melted. Pour the sauce over the chicken and vegetables.

5. Divide the filling among the prepared ramekins. Cut the puff pastry into six 5-inch rounds and place over the filling. Bake for 25 to 30 minutes, until puff pastry is golden brown. Let the pies sit for 10 minutes and serve warm.

Cheesy Chicken Pot Pies