Ingredients

• 0.33 cups butter
• 1 , 8-ounce
• 1 green bell pepper , chopped
• 1.25 pounds boneless , skinless chicken thighs, cut into bite-size pieces
• 0.33 cups flour
• 0.5 teaspoons salt
• 1 teaspoon garlic powder
• 0.75 teaspoons paprika
• 0.5 teaspoons mustard powder
• 0.5 teaspoons black pepper
• 1.5 cups whole milk
• 0.33 cups water
• 1.5 teaspoons chicken bouillon granules
• 0.25 cups roasted red peppers
• 1/2 , 17.3-ounce
• 1 large egg
• 1 tablespoon whole milk
• fresh parsley leaves , for garnish

Instructions

1. 1 Melt butter in a very large skillet over medium heat. Cook mushrooms and green bell pepper, stirring frequently, about 3 minutes. Add chicken and cook, stirring frequently, until vegetables are tender and chicken is almost cooked through, about 7 minutes more.
2. 2 Stir in flour, salt, garlic powder, paprika, mustard powder, and black pepper. Cook, stirring constantly, for 1 minute.
3. 3 Stir in 1 1/2 cups milk, hot water, and bouillon. Increase heat to medium-high and bring to a boil. Cook, stirring frequently, until thickened and bubbly, about 3 minutes. Stir in red peppers. Divide mixture evenly among 6 (8-ounce) ramekins or baking dishes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Roll out puff pastry sheet to a 10x15-inch rectangle on a lightly floured surface. Cut pastry into 6 (5-inch) squares. Top each ramekin with a pastry square. Whisk together egg and 1 tablespoon milk in a small bowl. Brush pastry with egg mixture.
6. 6 Arrange dishes on a foil-lined baking sheet. Bake until pastry is golden brown and filling is bubbly, about 15 minutes. Let cool 10 minutes before serving. Garnish with parsley.

Nutrition per serving