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Mini Pot Pies

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Source: https://tasty.co/recipe/mini-pot-pies


Serves
12

These Mini Chicken Pot Pies filled with peas and carrots are impossible to resist!


Ingredients


1 tablespoon olive oil


1 ½ lb boneless, skinless chicken breast


5 ¼ tablespoons butter


onion, diced


3 carrots, diced


½ cup flour


1 cup milk


2 cups chicken broth


1 cup frozen peas


1 teaspoon salt


½ teaspoon pepper


4 sheets puff pastry


1 egg, beaten


Directions


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!



Calories 306

      Fat


 18g

      Carbs


 19g

      Fiber


 1g

      Sugar


 2gProtein 15g

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