Ingredients
Scale
- 1 lb boneless chicken thighs, diced
- 1 cup frozen mixed vegetables
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup puff pastry sheets (about 2 sheets)
- ½ cup whole milk
- Salt and pepper to taste
- 1 tsp dried herbs (thyme or rosemary)
Instructions
- Preheat oven to 400°F (200°C).
- Melt butter in a skillet over medium heat. Add chicken and sauté until browned. Stir in mixed vegetables until heated through.
- Sprinkle flour over the mixture, stirring for one minute. Gradually whisk in chicken broth until smooth.
- Pour in milk while stirring, allowing the mixture to thicken for about 3-5 minutes. Season with salt, pepper, and herbs.
- Roll out puff pastry on a floured surface; cut circles to fit muffin tins. Spoon filling into each cup and cover with pastry tops.
- Bake for 20-25 minutes until golden brown.
Notes
- Customize with your favorite veggies or spices for a personal touch.
- For extra flavor, try adding garlic powder or onion powder to the filling.
- These mini pot pies freeze well; simply reheat in the oven when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (90g)
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 50mg