Description
These mini chicken pot pies are filled with delicious rice, colorful veggies and succulent chunks of chicken baked in a creamy lemon sauce.
Ingredients
- 2 cups cooked rice
- 1 cup cooked chicken
- 1 cup mixed vegetables (I used carrots, corn and green peas)
- 1 tsp butter
- 1 can condensed cream of chicken soup
- 1/2 cup of milk
- zest of one lemon
- juice of half a lemon
- 2 sheets of puff pastry
- 1 egg
- salt and pepper to taste
Instructions
- Preheat oven to 400F. Set aside 4 soup bowls or ramekins on a baking sheet.
- Whisk together the soup with one can of water. Set aside.
- Heat the butter in a large skillet and saute the vegetables until cooked. Add in the chicken and soup mixture and bring to a simmer.
- Remove from heat, whisk in the milk, lemon juice and lemon zest. Stir in the rice and season. Spoon the filling into the 4 soup bowls or ramekins.
- Place the puff pastry on a clean working surface or cutting board and cut out 8 circles slightly larger than your bowls. Top each bowl with two pastry circles. Brush with egg wash.
- Bake for 20-25 minutes or until the crust is golden brown and the filling is bubbling. Serve warm.