Alfredo chicken pot puff pies recipe

Ingredients

• 1 sheet frozen puff pastry (from 17.3-oz package), thawed
• 1 tablespoon butter or margarine
• 2 tablespoons finely chopped shallots
• 2 cups chopped cooked chicken
• 2 cups frozen peas and carrots (from 1-lb bag)
• 1 jar (16 oz) Alfredo pasta sauce
• 1 teaspoon dried thyme leaves
• 1 egg, beaten

1. Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up side of each custard cup, letting corners hang over side.
2. In 10-inch skillet, melt butter over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until softened. Add chicken, frozen peas and carrots, and Alfredo sauce; cook 3 to 4 minutes longer, stirring occasionally, until vegetables are thawed and mixture is hot. Sprinkle with thyme; stir well.
3. Spoon chicken mixture into pastry-lined cups. Fold corners of pastry over filling, pinching to almost close tops. Brush pastry tops with egg.
4. Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.