Mini Pot Pies

Name: Mini Pot Pies
Total time: 30
Yield: 12
Ingredients: 1 tablespoon olive oil; 1 ½ lb boneless, skinless chicken breast; 5 ¼ tablespoons butter; onion, diced; 3 carrots, diced; ½ cup flour; 1 cup milk; 2 cups chicken broth; 1 cup frozen peas; 1 teaspoon salt; ½ teaspoon pepper; 4 sheets puff pastry; 1 egg, beaten

Recipe by Kathryn Aubin from tasty.co

Snacks 30 Mins.

Ingredients

12 servings

•

1 tablespoon olive oil
•

1 ½ lb boneless, skinless chicken breast
•

5 ¼ tablespoons butter
•

onion, diced
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3 carrots, diced
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½ cup flour
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1 cup milk

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2 cups chicken broth
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1 cup frozen peas
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1 teaspoon salt
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½ teaspoon pepper
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4 sheets puff pastry
•

1 egg, beaten

Instructions

Preheat oven to 425°F (220°C).
Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
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 (15 cm) bowl to cut circles out of it.
Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
Bake for 15 minutes, until golden brown.
Enjoy!