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98% would make again

Mini Pot Pies

Tasty Team

Ingredients

for 12 servings

  • 1 tablespoon olive oil
  • 1 ½ lb boneless, skinless chicken breast (680 g)
  • 5 ¼ tablespoons butter
  • onion, diced
  • 3 carrots, diced
  • ½ cup flour (60 g)
  • 1 cup milk (240 mL)
  • 2 cups chicken broth (470 mL)
  • 1 cup frozen peas (150 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 sheets puff pastry
  • 1 egg, beaten

Nutrition Info

Shop ingredients with
    Calories 306
    Fat 18g
    Carbs 19g
    Fiber 1g
    Sugar 2g
    Protein 15g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 425°F (220°C).
  2. 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.
  3. Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
  4. Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
  5. Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
  6. Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
  7. Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
  8. 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.
  9. Bake for 15 minutes, until golden brown.
  10. Enjoy!
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