Name: Mini Pot Pies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 tbsp olive oil; 1½ lb boneless, skinless chicken breast; 5¼ tbsp butter; diced onion; 3 diced carrots; ½ cup flour; 1 cup milk; 2 cups chicken broth; 1 cup frozen peas; 1 tsp salt; ½ tsp pepper; 4 sheets puff pastry; 1 beaten egg

How To Make Mini Pot Pies

Fresh vegetables, tender chicken, and delicious spices simmered in a creamy broth makes up this butter-crisp mini pot pies for a rich snack!

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

1tbspolive oil
1½lbchicken breast,boneless, skinless
5¼tbspbutter
onion,diced
3carrots,diced
½cupflour
1cupmilk
2cupschicken broth
1cuppeas,frozen
1tspsalt
½tsppepper
4puff pastry,sheets
1egg,beaten

Instructions

Preheat the oven to 425 degrees F.
Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir for about 7 minutes until cooked through. Transfer the chicken to a bowl.
Melt butter in the same pot. Add the onions and carrots and stir for about 8 minutes until softened.
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 bowl to cut circles out of it. Place the dough circles in a nonstick muffin tin and fill with pot pie mixture.
Using the remaining puff pastry, cut ⅛-inch strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
Bake for about 15 minutes, until golden brown.
Serve warm and enjoy!