2 Tbsp. unsalted butter
1 medium sweet onion, chopped
1 cloves garlic, chopped
1 cup bell pepper medley, diced into ¼-inch pieces
1 cup cooked roasted potatoes
1 cup cooked diced chicken
1-2 tsp. Cajun spice mixture (recipe seen here)
1 cups cold whole milk
1 Tbsp. cornstarch
sea salt and freshly ground pepper to taste
1 sheet puff pastry dough (allow 20 to 30 minutes to thaw)
Preheat oven to 400 degrees.
In a large pot over medium-high heat, melt butter. Add onion and cook for about 5-7 minutes, until translucent. Add garlic and cook until fragrant, about 1 minute. Stir in peppers and sauté for 5 minutes. Season with sea salt and freshly ground pepper. Add potato and chicken and mix well.
In a small bowl, combine the milk and cornstarch, then pour the mixture into the vegetable mixture. Stir combine. Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 3 minutes. Remove from heat and season with seasoning. Pour the filling into greased 8 oz ovenproof bowls.
Cut a piece of puff pastry dough to fit over each bowl. Place the dough on the bowls and fold over the edge of the dish if necessary. Using a fork, poke a few holes in the top of each pie to allow steam to escape. Bake, on a foil-lined baking sheet lined with in case some of the filling bubbles over, until the crusts are tall and deeply golden, about 15 minutes. Serves 2-4.
1 medium sweet onion, chopped
1 cloves garlic, chopped
1 cup bell pepper medley, diced into ¼-inch pieces
1 cup cooked roasted potatoes
1 cup cooked diced chicken
1-2 tsp. Cajun spice mixture (recipe seen here)
1 cups cold whole milk
1 Tbsp. cornstarch
sea salt and freshly ground pepper to taste
1 sheet puff pastry dough (allow 20 to 30 minutes to thaw)
Preheat oven to 400 degrees.
In a large pot over medium-high heat, melt butter. Add onion and cook for about 5-7 minutes, until translucent. Add garlic and cook until fragrant, about 1 minute. Stir in peppers and sauté for 5 minutes. Season with sea salt and freshly ground pepper. Add potato and chicken and mix well.
In a small bowl, combine the milk and cornstarch, then pour the mixture into the vegetable mixture. Stir combine. Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 3 minutes. Remove from heat and season with seasoning. Pour the filling into greased 8 oz ovenproof bowls.
Cut a piece of puff pastry dough to fit over each bowl. Place the dough on the bowls and fold over the edge of the dish if necessary. Using a fork, poke a few holes in the top of each pie to allow steam to escape. Bake, on a foil-lined baking sheet lined with in case some of the filling bubbles over, until the crusts are tall and deeply golden, about 15 minutes. Serves 2-4.
