Ingredients
Equipment
Method
Cooking Steps
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 3-4 minutes until the onion is translucent.
- Add 1 pound of diced chicken and 2 cups of mixed vegetables. Cook for 5-7 minutes until the chicken is cooked through.
- Pour in 1 cup of chicken broth and ½ cup of heavy cream. Add 1 teaspoon of dried thyme, salt, and pepper. Simmer for 5 minutes until the sauce thickens.
- Roll out 1 sheet of puff pastry and cut into squares to fit muffin tin cups.
- Fill pastry-lined muffin cups with the chicken filling, cover with pastry squares, pinch to seal, and brush with egg wash. Bake for 25-30 minutes until golden.
Nutrition
Notes
These Mini Chicken Pot Pies are an easy and comforting dish that can be customized to your taste.
