Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. On a lightly floured surface, roll each pastry sheet into a 10-inch square; cut each into four 5-inch squares. Set aside.
Lightly coat a Dutch oven with cooking spray; heat Dutch oven over medium-high heat. Add chicken; cook until lightly browned, stirring occasionally. Stir in onion, celery, carrots and garlic. Cook, covered, over medium heat for 5 to 7 minutes or until vegetables are tender, stirring occasionally.
Stir flour into chicken mixture; cook and stir for 3 minutes. Gradually stir in half-and-half (or cream or milk) until combined. Add broth, bay leaf, salt to taste and pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in frozen peas. Remove from heat. Remove and discard bay leaf.
Divide hot chicken mixture among eight 10-ounce ramekins or individual casseroles. Top with pastry squares. Bake, uncovered, for 10 to 12 minutes or until pastry is golden.