Instructions:
- Prepare the filling: In a medium bowl, combine the shredded chicken, mixed vegetables, chicken broth, heavy cream, cornstarch, salt, and pepper. Stir until well combined.
- Cut the pastry: Roll out the puff pastry on a lightly floured surface and cut into circles using a cookie cutter or a glass.
- Assemble the pies: Place a spoonful of the filling in the center of each pastry circle. Fold the edges of the pastry over the filling and crimp to seal.
- Bake: Place the mini pies on a baking sheet lined with parchment paper. Brush the tops with egg wash. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the crust is golden brown and flaky.
- Serve: Let the mini chicken pot pies cool slightly before serving. Enjoy!
Tips:
- Make-ahead option: Prepare the filling ahead of time and store it in the refrigerator. Assemble the pies just before baking.
- Customize the filling: Add your favorite vegetables, cheese, or herbs to the filling.
- For a richer flavor, add a tablespoon of Dijon mustard to the filling.
- Reheat: Leftovers can be reheated in the oven or microwave.
These mini chicken pot pies are a delicious and satisfying meal that’s perfect for any occasion. Give them a try and see why you won’t go back to regular chicken pot pie!
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