Chicken à la King Pot Pies

Chicken à la King Pot Pies

We swapped notoriously dry chicken breasts for thighs, boosted the seasoning, and tucked the chicken, mushroom, and cream sauce mixture into mini pot pies.

Ingredients

• 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

1. Melt butter in a large skillet over medium heat. Cook mushrooms and green bell pepper, stirring frequently, for about 3 minutes. Add chicken and cook, stirring often, until the vegetables are tender and the chicken is almost cooked through, about 7 minutes more.
2. Stir in flour, salt, garlic powder, paprika, mustard powder, and black pepper. Cook, stirring constantly, for 1 minute.
3. Add 1 1/2 cups milk, hot water, and bouillon. Increase the heat to medium-high and bring to a boil. Cook, stirring frequently, until the mixture thickens and becomes bubbly, about 3 minutes. Stir in red peppers. Divide the mixture evenly among 6 (8-ounce) ramekins or baking dishes.
4. Preheat the oven to 400 degrees F (200 degrees C).
5. Roll out the puff pastry sheet to a 10x15-inch rectangle on a lightly floured surface. Cut the pastry into 6 (5-inch) squares. Top each ramekin with a pastry square. Whisk together the egg and 1 tablespoon milk in a small bowl. Brush the pastry with the egg mixture.
6. Arrange the dishes on a foil-lined baking sheet. Bake until the pastry is golden brown and the filling is bubbly, about 15 minutes. Let cool for 10 minutes before serving. Garnish with parsley.