Mini Pot Pies
by Kathryn Aubin
for 12 servings
1 tablespoon olive oil
1 ½ lb (680 g) boneless, skinless chicken breast
5 ¼ tablespoons butter
3 carrots, diced
½ cup (60 g) flour
1 cup (235 mL) milk
2 cups (470 mL) chicken broth
1 cup (150 g) frozen peas
1 teaspoon salt
½ teaspoon pepper
4 sheets puff pastry
1 egg, beaten
Preheat oven to 425°F (220°C).
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.
Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
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.
Bake for 15 minutes, until golden brown.
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