French Country Pot Pie

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#75216

The creamy garlic-dijon sauce is the secret that ties these individual pot pies together, both in flavors and textures. Rich havarti is the perfect choice of cheese, but Monterey Jack would work in its place.

serves/makes:

ready in:
30-60 minutes

ingredients

1 package puff pastry, with sheets cut into 5-inch circles
1 tablespoon butter
1 tablespoon olive oil
1/2 cup diced onion
1 bag (6 ounce size) small, whole baby carrots, chopped if desired
1 cup frozen peas, defrosted
2 medium Yukon gold potatoes, unpeeled, cut into 1-inch chunks and steamed until fork tender
1 cup cooked, cubed chicken
1 cup shredded Havarti cheese

Mustard Sauce
1/2 tablespoon fresh garlic, chopped
1 teaspoon canola oil
4 cups low-sodium chicken stock
2/3 cup Dijon mustard
2 cups sour cream
1 pinch white pepper

directions

NOTE: You'll need 1 1/2-cup size ramekins or soup bowls, lightly oiled.

Put butter and olive oil in medium-sized skillet and saute onions until just golden. Add vegetables and chicken and stir until heated through. Add mustard sauce, stir, then add cheese and stir to combine.

Lightly oil individual ramekins and place 1 puff pastry circle in the bottom of each ramekin. Divide filling equally between dishes, then place another puff pastry circle on top. Bake at 350 degrees F for 20 minutes or until browned and bubbly.

Place ramekin on plate and serve.

For Mustard Sauce: Saute garlic in oil until softened and clear. Add remaining ingredients and cook over low heat for approximately 30 minutes or until sauce coats back of spoon.

Set aside while you make filling and prepare pastry.

added by

Dulcie, South Dakota, USA

nutrition data

Nutritional data has not been calculated yet.

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