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Alfredo Chicken Pot Pies

This delightful recipe from Betty Crocker has tender bites of chicken and vegetables covered in a rich Alfredo sauce and wrapped in flaky puff pastry; who could ask for anything more? YUM!

1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1 tablespoon butter
2 tablespoons finely chopped shallots
2 cups chopped cooked chicken
2 cups frozen peas and carrots
1 jar (16 ounce) Alfredo pasta sauce
1 teaspoon dried thyme leaves
1 egg

1. Heat oven to 400 degrees F. Lightly spray 4 (10 ounce) ramekins with cooking spray. On a lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each ramekin, letting corners hang over sides.

2. In 10-inch skillet, melt butter over medium heat; add shallots.Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves;stir well.

3. Spoon mixture into pastry-lined ramekins. Fold corners over filling; pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.

4. Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in ramekins or remove to individual serving plates. Makes 4 servings.

Emily

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