Description
Indulge in the savory goodness of Mini Chicken Pot Pie Muffins, perfect for a cozy meal or a delightful snack. These individual-sized treats are packed with hearty flavors and are sure to satisfy your cravings!
Ingredients
1 cup cooked chicken, shredded or diced
1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
1/2 cup chicken broth
1/2 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
Salt and pepper to taste
1 sheet puff pastry, thawed but still cold
Cooking spray or melted butter for greasing muffin tin
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or melted butter.
In a saucepan over medium heat, combine chicken, frozen mixed vegetables, chicken broth, milk, flour, garlic powder, salt, and pepper. Stir well and cook until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
While the filling cools, roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into 12 equal squares.
Gently press each pastry square into the greased muffin cups, allowing the edges to slightly hang over.
Spoon the chicken and vegetable filling evenly into each muffin cup, filling them almost to the top.
Fold the overhanging pastry over the top of the filling, creating a rustic look.
Bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
Remove from the oven and let cool for a few minutes before carefully removing the mini pot pies from the muffin tin.
Prep Time: 20 minutes
Kcal: Approximately 200 per mini pie