Alfredo Chicken Pot Puff Pies

Prep time: 20 Min

Total time: 55 Min

Servings: 4

Ingredients:

• 1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
• 1 tablespoon butter or margarine
• 2 tablespoons finely chopped shallots
• 2 cups chopped cooked chicken
• 2 cup frozen peas and carrots
• 1 jar (16 oz) Alfredo pasta sauce
• 1 teaspoon dried thyme leaves
• 1 egg

Directions:

1. Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides.
2. In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well.
3. Spoon mixture into pastry-lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
4. Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.

Recipe taken from:

http://www.bettycrocker.com/recipes/alfredo-chicken-pot-puff-pies/fa584231-e931-4ae9-b50b-d3977722d316#?st=6&term=Alfredo