Description
Mini Chicken Pot Pies
Ingredients:
For the Filling:
2 cups cooked chicken, shredded
1/2 cup carrots, diced
1/2 cup peas
1/2 cup celery, diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
For the Crust:
1 sheet puff pastry, thawed
1 egg (for egg wash)
Instructions:
Preheat oven to 200°C (400°F). In a saucepan, melt butter over medium heat. Add carrots, peas, and celery, sauté for 3 minutes. Stir in flour and cook for 1 minute. Gradually add chicken broth, stirring continuously until thickened. Pour in heavy cream, add shredded chicken, salt, black pepper, and thyme. Simmer for 5 minutes.
Divide the filling into ramekins. Cut puff pastry into rounds slightly larger than the ramekin tops. Place pastry over the filling, sealing the edges. Brush with egg wash. Bake for 20-25 minutes until golden brown. Serve hot and enjoy!
