Mini Chicken Pot Pie Recipe With Puff Pastry
Introduction
Mini chicken pot pies are perfect for a quick and easy dinner or as an appetizer for a party. With the use of puff pastry, these pies come together in no time and are sure to impress your guests.
Ingredients
For the filling:
- 2 cups cooked and shredded chicken
- 1 cup frozen mixed vegetables
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chicken broth
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1/4 cup butter
- 1 tsp. salt
- 1/2 tsp. black pepper
For the pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, melt butter over medium heat. Add onion and celery, and cook until softened.
3. Stir in flour, salt, and pepper. Gradually stir in chicken broth and milk until mixture is smooth.
4. Add frozen mixed vegetables and chicken to the skillet, stirring to combine.
5. Remove skillet from heat and set aside.
6. On a lightly floured surface, roll out puff pastry to 1/4-inch thickness. Cut circles using a 3-inch cookie cutter.
7. Press each circle into the cups of a mini muffin tin.
8. Fill each puff pastry cup with the chicken and vegetable mixture.
9. Brush the beaten egg over the edges of the puff pastry.
10. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
Variations
If you prefer a different type of pastry, you can substitute the puff pastry with pie crust or biscuit dough. You can also change up the filling by using beef, pork, or even shrimp instead of chicken.
Conclusion
Mini chicken pot pies with puff pastry are a delicious and easy meal or appetizer option. With a few simple ingredients and a little bit of time, you can have a tasty and impressive dish that everyone will love.