Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
5 mins
Total Time:
1 hr 5 mins
Servings:
4
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C). Spray 4 small ovenproof bowls with cooking spray.
Melt butter in a large saucepan over medium heat. Stir in 2 cups chicken broth and whisk in flour, gradually adding remaining 2 cups chicken broth until mixture is smooth and slightly thick. Mix in carrots, onion flakes, hot pepper sauce, black pepper, thyme, and bay leaf. Cook for about 5 minutes. Stir in chicken and potatoes; cook for 5 more minutes.
Place a Swiss cheese slice into the bottom of each prepared bowl. Divide chicken mixture equally over cheese in the 4 bowls. Place a puff pastry square over the top of each bowl, pressing lightly around the rim.
Mix together beaten egg and water in a small bowl until well combined. Brush over the top of each pastry. Place the bowls on a baking sheet.
Bake in the preheated oven until pastry is puffed and golden brown, about 25 minutes. Let rest for at least 5 minutes before serving.
Nutrition Facts (per serving)
| 948 | Calories |
| 65g | Fat |
| 56g | Carbs |
| 35g | Protein |
