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Ingredientes
- 1 box puff pastry with sheets cut into 12 5 inch circles
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 1/2 c. diced onion
- 1 x (6-ounce.) bag small, whole baby carrots
- 1 c. frzn peas, defrosted
- 2 med -sized Yukon gold potatoes, unpeeled, cut into 1 inch chunks and steamed till fork tender
- 1 c. cooked, cubed chicken Mustard sauce (see below)
- 1 c. shredded havarti cheese
Direcciones
- Six 1 1/2 c. size ramekins or possibly soup bowls, lightly oiled
- Put butter and extra virgin olive oil in medium-sized skillet and saute/fry onions till just golden brown. Add in vegetables and chicken and stir till heated through. Add in mustard sauce, stir, then add in cheese and stir to combine.
- To prepare personal pot pies, lightly oil individual 1 1/2 c. to 2 c. gratin dishes or possibly 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 F. for 20 min or possibly till browned and bubbly. Place ramekin on plate and serve.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 6 servings | |
| Calories 102 | |
| Calories from Fat 64 | 63% |
| Total Fat 7.26g | 9% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 58mg | 2% |
| Potassium 57mg | 2% |
| Total Carbs 7.7g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.68g | 1% |
| Protein 1.89g | 3% |
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