Upside-down chicken pot pies
0
- Prep Time20 min
- Total Time45 min
- Makes4 Servings
Ingredients
1/2 450-g pkg frozen PC® Butter puff pastry, thawed
2 1/4 cups 2% milk
2 tbsp chopped fresh thyme
1 tsp PC® Dijon Prepared mustard
1 tsp salt
1 cup finely diced butternut squash
1 Yukon Gold potato, finely diced
1 tbsp canola oil
1/2 onion, finely chopped
4 PC® Free From Boneless, Skinless Air-chilled chicken thighs, cut into bite-sized pieces
3 tbsp unsalted butter
2 tbsp all-purpose flour
1/2 cup frozen PC® Small Sweet peas
Instructions
Preheat oven to 400F. Spray a large baking sheet with oil. Unroll pastry on prepared sheet. Cut into 4 squares, then prick all over with a fork. Bake in centre of oven until pastry is golden, 12 to 15 min.
Heat milk with thyme, Dijon and salt in a large frying pan over medium-high. When milk starts to simmer, add squash and potato. Gently boil, stirring often, until vegetables are fork-tender, about 8 min. Transfer vegetables to a large plate using a slotted spoon. Pour liquid into a large measuring cup. Set aside.
Rinse pan, then return to burner. Add oil, then onion and chicken. Cook, stirring often, until almost cooked through, 5 to 7 min. Transfer to plate with vegetables.
Add butter to same pan. Whisk in flour and cook 1 min. Gradually add reserved liquid and whisk until sauce thickens, 2 to 3 min. Stir in peas, chicken and vegetables. Season with fresh pepper. Spoon about 1 cup chicken mixture over each baked puff pastry square.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.