Upside-down chicken pot pies

13

PREP TIME

15 min

Makes

4 Servings

* PLUS Cooking time: 25 minutes
Upside-down chicken pot pies

John Cullen


Ingredients

  • 1/2 450-g pkg frozen pre-rolled puff pastry , thawed in fridge
  • 1 very small red onion , cut into thin rings
  • 1 red bell pepper , cut into thin rounds
  • 1 tsp vegetable oil
  • 2 skinless, boneless chicken breasts , cut into bite-sized pieces
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 1 cup frozen peas
  • 1 cup broccoli florets
  • 1/2 tsp salt
  • 1 tsp lemon juice

Instructions

  • Preheat oven to 400F. Unroll pastry (it will measure 10 x 10 in. square). Cut into 4 squares. Set on a lightly oiled baking sheet. Top each square with onion and pepper. Bake in centre of oven until pastry is lightly golden, 18 to 20 min.
  • Heat a large saucepan over medium-high. Add oil, then chicken. Cook, stirring often, until no pink remains, about 3 min. Remove to a bowl. Reduce heat to medium. Add butter. When melted, whisk in flour. Cook, whisking constantly for 1 min. Slowly whisk in milk until evenly mixed. Bring to a gentle boil, then stir in chicken, peas, broccoli and salt. Season with pepper. Cook until broccoli is tender-crisp, 3 to 5 more min. Remove from heat and stir in lemon juice. Spoon about 1 cup chicken mixture over each baked puff-pastry square.

Nutrition (per serving)

  • Calories
  • 513,
  • Protein
  • 26 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 27 g,
  • Fibre
  • 4 g,
  • Sodium
  • 642 mg.

Substitution Tip: If you have turkey leftovers, use 2 cups, chopped, instead of chicken breasts.