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!
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!
- Calories: 305.56kcal
- Fat: 19.00g
- Saturated Fat: 7.01g
- Trans Fat: 0.26g
- Monounsaturated Fat: 8.22g
- Polyunsaturated Fat: 2.44g
- Carbohydrates: 16.74g
- Fiber: 1.45g
- Sugar: 3.21g
- Protein: 16.46g
- Cholesterol: 66.21mg
- Sodium: 351.51mg
- Calcium: 44.98mg
- Potassium: 295.08mg
- Iron: 1.28mg
- Vitamin A: 203.55µg
- Vitamin C: 5.81mg
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