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Mini Pot Pies


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Mini Pot Pies

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


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


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.


Calories 306








 2gProtein 15g


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