Description
Mini Chicken Pot Pie Muffins offer everything you love about chicken pot pie in a convenient, portable form. Perfect for gatherings or a quick meal solution.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, peeled & diced
- 2 celery stalks, diced
- ½ cup frozen peas
- ½ cup frozen corn
- 2 cups cooked chicken, shredded (rotisserie works great!)
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 tsp fresh thyme leaves
- Salt & pepper, to taste
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Start by heating olive oil in a skillet over medium heat. Once it’s hot, add the diced onion, carrots, and celery, and sauté them until they become tender.
- Stir in the frozen peas, corn, and shredded chicken. Sprinkle the mixture with all-purpose flour and mix well to coat all ingredients. Then, gradually add chicken broth while stirring continuously. Allow the mixture to simmer until it thickens.
- Stir in fresh thyme leaves along with salt and pepper, adjusting to your taste.
- Remove the skillet from heat and let the filling cool slightly.
- Take your thawed puff pastry sheets and cut them into squares that are large enough to fit into the muffin cups, leaving some overhang.
- Press each puff pastry square into the prepared muffin tins, ensuring they cover the bottom and sides, then spoon the cooled chicken filling into each pastry-lined cup.
- Fold the overhanging edges of the pastry over the filling and brush the tops with the beaten egg wash.
- Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes, or until the pastry turns a golden brown.
- Allow them to cool in the tin for about 5 minutes before serving.
Notes
The filling should be cooled slightly before assembling to prevent the dough from becoming soggy. Ensure the puff pastry is thawed properly before use to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 200 kcal
- Sodium: 350 mg
- Protein: 12 g