Sunday means comfort food! These mini chicken pot pies are so easy to make and so scrumptious! The perfect Sunday dinner.
2 tbs all-purpose flour, plus more for surface
1 package frozen puff pastry, thawed
2 tbs unsalted butter
1 yellow onion, sliced
1 carrot, peeled and thinly sliced
1 stalk celery, thinly sliced
1 small Yukon Gold potato, cut 1/2-inch dice
1 1/4 cups chicken broth
1 cup kale, chopped
8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
Salt and pepper
1 tsp oregano
1 large egg, lightly beaten
Directions: Preheat oven to 425 degrees. Place puff pastry on the bottom of a small ramekin. Melt butter in a large skillet. Add onion and cook. Season with salt and pepper. Add carrot, celery, potato, and oregano. Cook, stirring, until soft, 6 minutes. Stir in flour, then broth. Bring to a boil. Add kale and chicken. Simmer until thickened, 2 minutes; season.
Divide between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25 minutes.
Adapted from Martha.