Preheat the oven to 400 degrees F. Melt the butter in a large pot over medium heat. Add the onion and saute 3 minutes. Sprinkle onion with the flour and cook 2 minutes. Add the celery, carrots, peas and chicken broth. Turn heat to medium high; cook 2 to 3 minutes, until sauce thickens. Add the chicken, salt and basil to taste; mix
Spoon the mixture into six oven-safe ramekins, filling each to the top
Unfold the sheets of phyllo dough, keeping them stacked. Use a paring knife to cut the dough into six circles that are 1 1/2 inches bigger in diameter than the ramekins. Place one stack on each ramekin; brush with some of the egg yolk. Top with the 1/4 teaspoon of basil and coat again with egg yolk.
Cook on the top rack of oven 10 minutes. Serve.
Originally Submitted
10/28/2011
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