Mini chicken pot pie

style="display:block"

data-ad-client="ca-pub-6316209440362454"

data-ad-slot="9073822544"

data-ad-format="auto"

data-full-width-responsive="true">

MINI CHICKEN POT PIE

Ingredients

for 12 servings

1 tablespoon olive oil

1 ½ lb boneless, skinless chicken breast(680 g)

5 ¼ tablespoons butter

onion, diced

3 carrots, diced

½ cup flour(60 g)

1 cup milk(240 mL)

2 cups chicken broth(470 mL)

1 cup frozen peas(150 g)

1 teaspoon salt

½ teaspoon pepper

4 sheets puff pastry

1 egg, beaten

Preparation

Preheat oven to 425°F (220°C).

Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.

Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.

Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.

Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.

Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.

Place dough circles in a nonstick muffin tin and fill with pot pie mixture.

Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.

Bake for 15 minutes, until golden brown.

Enjoy!

style="display:block"

data-ad-client="ca-pub-6316209440362454"

data-ad-slot="4013067559"

data-ad-format="auto"

data-full-width-responsive="true">