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.
Prep Time::15 mins
Cook Time::35 mins
Stand Time::10 mins
Total Time::50 mins
Servings::6
Ingredients
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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
Directions
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.