Chicken Pot Pie Poppers - olive oil

Method

• 1.
• Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium high heat.
• 2.
• Add carrots, both types of onions, garlic, thyme, salt, and pepper.
• Saute until carrots soften and onions are translucent, 5-8 minutes.
• 3.
• Add the butter.
• Once melted, sprinkle in the flour and stir to combine.
• Keep stirring occasionally, cooking the flour 1-2 minutes.
• 4.
• Gradually add the chicken stock while stirring, then add the milk, continuously stirring until fully incorporated.
• Add the chicken, peas, and parsley.
• 5.
• Turn heat down and let simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
• 6.
• Preheat oven to 400 degrees F. 7.
• Use Pepperidge Farm puff pastry cups and bake according to instructions on box.
• When done, remove them from the oven.
• Spoon in the filling and garnish each with a small sprig of parsley.
• (Alternatively, make your own cups: lightly roll two sheets of puff pastry together and cut into 2 1/2 inch circles.
• Brush with egg wash and bake according to package instructions for 6-8 minutes, until the tops are brown.
• Let cool a minute or two, then use a sharp knife to cut a core out of each one.
• Fill and serve immediately.)
• 8.
• You may still have filling left over.
• Click to read related blog post to make traditional pot pie and/or pot pie turnovers.