Old-Fashioned Chicken Pot Pies

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  • 6 tablespoon(s) butter
  • 1/2 cup(s) onion chopped
  • 1/2 cup(s) all-purpose flour
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) white pepper
  • 3 cup(s) chicken broth
  • 3 cup(s) cooked chicken
  • 10-oz peas and carrots cooked and drained
  • 2 cup(s) potatoes cooked and cubed
  • 17.3 ounce(s) frozen puff pastry sheets thawed


  1. Heat butter in a saucepan over medium heat. Saute onion util tender and golden. Blend in flour, salt and pepper. Add broth and whick well. Cook until thick and bubbly; add remaining ingredients except pastry. Divide evenly amoung 6 individual casserole dishes; set aside. Cut puff pastry into 6 squares to fit the tops of dishes; cut a steam vent in the center of each with a mini cookie cutter. Place pastry tops on casserole dishes; set dishes on a baking sheet. Bake at 400 degrees util pastry is golden, about 10-15 minutes.
October 2012

This recipe is a personal recipe added by Melrose1954 and has not been tested or endorsed by MyRecipes.

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