Upside-down chicken pot pies

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PREP TIME

20 min

TOTAL TIME

45 min

Makes

4 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

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.

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