Snappy Pea and Chicken Pot Pie

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  • 2 1/2 cups chicken broth
  • 1 medium-size baking potato, peeled and cut into 1/2-inch chunks
  • 1 1/2 cups carrots cut into 1/2-inch slices
  • 1 cup frozen pearl onions
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/4 teaspoon salt
  • 1 medium-size red bell pepper, coarsely chopped
  • 4 ounces sugar snap peas, trimmed and halved lengthwise
  • 3 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 8 ounces cooked chicken breast, cut into 1x3-inch strips
  • 1 sheet frozen puff pastry, thawed according to package instructions
  • 1 egg, beaten with 1 teaspoon water


In a large heavy saucepan, bring chicken broth to a boil over high heat. Add potato, carrots, onions, rosemary, TABASCO® Sauce and salt. Reduce heat to medium; cover and simmer 8 to 10 minutes or until vegetables are tender. Add bell pepper and peas; boil 30 seconds, just until peas turn bright green. Drain vegetables through a colander suspended over a bowl to catch chicken broth; set aside.

Melt butter in a medium saucepan over low heat. Stir in flour and cook 3 to 4 minutes, stirring constantly. Pour in 2 cups of reserved chicken broth and whisk until smooth. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring frequently, until thickened and bubbly.

Put chicken strips in bottoms of four lightly buttered ramekins or soufflé dishes. Top chicken with vegetables; spoon sauce into ramekins.

Preheat oven to 475°F. Unfold pastry on a floured surface according to package directions and cut into four rectangles. Brush outside rims of ramekins with some of beaten egg mixture. Place a pastry rectangle over each ramekin and press firmly around edge to seal. Trim dough to make neat edges. Brush tops with beaten egg mixture.

Put ramekins on a baking sheet and bake 10 to 12 minutes or until pastry is puffed and well browned. Serve at once.

Makes 4 servings.

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