Mini Chicken Pot Pie Muffins

Mini Chicken Pot Pie Muffins


For the Filling:
2 tablespoons olive oil
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1/2 cup frozen peas
1/2 cup frozen corn
2 cups cooked chicken, shredded
1/4 cup all-purpose flour
2 cups chicken broth
1 teaspoon fresh thyme leaves
Salt and pepper to taste

For the Crust:
2 sheets puff pastry, thawed
1 egg, beaten for egg wash

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a large pan, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened. Add peas, corn, and chicken. Sprinkle flour over the mixture and stir until coated.
Pour in chicken broth and bring to a simmer. Cook until the sauce thickens. Stir in thyme, salt, and pepper. Remove from heat.
Cut puff pastry into squares large enough to fit into the muffin cups. Press pastry squares into the tin, leaving an overhang.
Spoon filling into each pastry cup. Fold overhanging pastry over the filling, and brush with egg wash.
Bake for 25-30 minutes, or until pastry is golden brown. Let cool for 5 minutes before serving.

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