Weight Watchers Info: 22 PointsPlus per pie, if using light meat chicken or turkey. 23 PointsPlus per pie, if using dark meat chicken or turkey.
Ingredients
4 cups fat-free chicken or turkey stock, or broth
1 chicken bouillon cube
1 stick butter
1 sweet onion, diced
¾ cup all purpose flour
¼ cup heavy cream
2 teaspoons salt
½ teaspoon freshly ground pepper
3 Tbsp dry sherry
4 cups diced chicken or turkey, cooked (we grill ours)
2 carrots, sliced
1 rib of celery, sliced
1 cup of frozen peas, thawed
½ cup minced fresh parsley leaves
2 sheets of puff pastry, thawed and layed flat
1 egg, beaten with 1 tablespoon water
Instructions
Preheat oven to 375 degrees.
In a medium sauce pan, heat chicken stock or broth, and dissolve bouillon cube, over medium heat.
In a Dutch oven, melt butter over medium heat. Saute the onions until translucent, 10-15 minutes. Add flour, cook over low heat, stirring constantly, 2 minutes. Add chicken stock, simmer over low heat for 1 more minute, stirring until thick. Add salt, pepper, cream and sherry. Add cooked diced chicken or turkey, carrots, celery, peas and parsley. Mix well.
Divide the filling among 4 large ramekin baking dishes.
Cut each sheet of pastry in half, on the diagonal. Fit each diagonal over each large ramekin, trimming to to leave about ¼ inch hanging over the edge (pull and stretch to fit). Crimp the pastry around the edge of each ramekin, and brush with egg wash.
Place ramekins on a cookie sheet and bake 35 minutes, until pastry is golden brown.
Remove cookie sheet from the oven, and serve.
Recipe by The Taste Place at https://www.thetasteplace.com/easy-heart-warming-individual-puff-pastry-chicken-or-turkey-pot-pies-perfect-for-using-up-leftover-poultry/