Mini Chicken Pot Pie Puff Pastry Muffin Tin
Introduction
Are you looking for a delicious and easy-to-make comfort food? Look no further than mini chicken pot pie puff pastry muffin tin! This recipe is perfect for a quick and easy dinner, or as a party appetizer. With its buttery puff pastry crust and savory chicken filling, it's sure to be a crowd-pleaser. In this article, we will guide you through the steps to make this delicious dish.Ingredients
To make mini chicken pot pie puff pastry muffin tin, you will need the following ingredients:- 1 package of puff pastry
- 2 cups of cooked chicken, shredded
- 1 cup of frozen mixed vegetables (peas, carrots, green beans, corn)
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of chicken broth
- 1/2 cup of milk
Instructions
1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry and cut it into circles using a biscuit cutter or a glass. Depending on the size of your muffin tin, you may need to adjust the size of the circles. Place each circle in a muffin cup.
3. In a saucepan, melt the butter over medium heat. Add the flour, salt, and black pepper and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly add the chicken broth and milk, whisking constantly. Bring to a boil, then reduce heat and let simmer for 5 minutes, or until the sauce thickens.
5. Add the cooked chicken and frozen vegetables to the sauce and stir to combine.
6. Spoon the chicken filling into the puff pastry cups, filling each one to the top.
7. Bake for 20-25 minutes, or until the puff pastry is golden brown.
Variations
There are many ways to customize this recipe to suit your tastes. Here are a few ideas:
- Use leftover turkey instead of chicken for a Thanksgiving twist.
- Add diced potatoes or sweet potatoes to the filling.
- Use different vegetables, such as broccoli or cauliflower.
- Add shredded cheese to the filling for extra flavor.
