Chicken Pot Pie Patties

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Ingredients:

• 2 tbsp of olive oil

• 1 cup diced onion

• 1/2 cup diced carrots

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1 tsp dried thyme

• 1 tbsp butter

• 1 tbsp flour

• 1 1/2 cups chicken stock

• 1/4 cup milk

• 2 cups cooked chicken

• 1/2 cup frozen peas

• puff pastry sheets

• beaten egg

• Sliced scallions or herbs, for garnish

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Instructions:

1. Add olive oil to a large skillet on medium high heat. Add onions and carrots and saute until softened - about 2-3 minutes.

2. Add the spices and cook for 1-2 minutes.

3. Add the butter and flour to the pan and cook the flour for 1 minute.

4. Pour in the chicken broth and milk and mix continuously to ensure there are no lumps. Make sure to scrape the bottom of the pan once you’ve added the liquid to get all the flavor from the bottom of the pan.

5. Bring the liquid to a boil and cook until it has slightly thickened.

6. Add the chicken and peas and lower the heat to low.

7. Let the chicken pot pie mixture cook on low heat for 10 minutes, then set aside to cool slightly.

8. Unroll your puff pastry sheet and cut out small circles, about 3 inches wide.

9. Lay the puff pastry on a cookie sheet and use a smaller cookie cutter to make an indentation (dont slice all the way to the bottom) in the center of the circle.

10. Brush the puff with a beaten egg and bake at 400 degrees in the oven for about 12 minutes, or until the puff pastry has risen and is golden brown in color.

11. Use the back of a spoon or spatula to press the center of the puff pastry down to create a cavity in the center.

12. Fill the cavity generously with the chicken mixture and garnish with scallions or other fresh herbs. Serve immediately.

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