Buffalo and Blue Cheese Chicken Casserole
|Serving Per Recipe: 24|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 3g||15%|
|Total Carbs 10g||3%|
|Dietary Fiber 1g||3%|
|Vitamin A 6%|
|Vitamin C 2%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1/4 cupchopped onion
1/4 cupfinely diced carrots
1/4 cupchopped mushrooms
2 tbsp.all-purpose flour
1/4 cupchicken stock
2 tbsp.sour cream or Greek yogurt
1/4 cupfrozen peas
1/8 tsp.black pepper
1 box(2 sheets) frozen puff pastry, thawed in the refrigerator overnight
In a large skillet, heat the butter over medium heat. Add the onion, carrots and mushrooms. Cook until the vegetables are tender, stirring occasionally, about 3 to 5 minutes. Whisk in the flour and cook for 2 minutes. Reduce the heat to low. Whisk in the chicken broth and milk, and cook until the mixture boils and thickens. Stir in the finely chopped chicken, peas and sour cream. Season with the salt and black pepper. Remove the skillet from the heat.
Preheat oven to 400°F. Unfold the puff pastry sheet and lightly roll on a floured surface. With a sharp knife or pizza cutter, cut into 3 strips along the fold marks. Cut each strip into 4 rectangles. Press the rectangles into mini muffin-pan cups. Bake for 15 minutes or until the pastries are puffed and golden brown. Using the back of a spoon, press down the centers of the hot pastries to make wells. Cool in the pan on a wire rack for 5 minutes. Repeat with second pastry sheet.
TIP: You can also use a package of mini puff pastry or phyllo cups and bake according to package directions.
Spoon about 1 tablespoon of the chicken mixture into each pastry and serve.
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