Mini Chicken Pot Pies
These Mini Chicken Pot Pies are the perfect bite-sized comfort food! They are easy to prepare and make a great party appetizer or main dish.
Ingredients
- 1 box frozen puff pastry 17.3 oz box, thawed for 30-60 minutes
- 1 tbsp avocado oil
- ½ cup diced yellow onion
- 4 oz mushrooms sliced
- 3 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ¾ tsp salt
- ½ tsp black pepper
- 1 cup chicken broth
- ½ cup whole milk
- 1 cup frozen peas and carrots
- 1 large egg whisked with 1 tbsp water for egg wash
Instructions
- Preheat oven to 400 degrees.
- In a large pot, heat the oil over medium heat. Add the onion and mushrooms and saute until translucent and softened, about 3-4 minutes.
- Add the flour, garlic powder, Italian seasoning, salt, and pepper. Stir continuously for about 30 seconds, then whisk in the chicken broth and milk until no clumps of flour remain. Bring to a simmer, and simmer for 5 minutes or until thickened.
- Add the frozen vegetables and chicken and stir. Remove from heat.
- Lay each sheet of puff pastry out on a cutting board and cut into 12 rectangles (6 rectangles per sheet).
- Generously grease a muffin tin, then place the puff pastry pieces in each muffin well. Fill with pot pie filling. Bring the corners together slightly, then brush the edges with egg wash.
- Bake in the oven for 22-23 minutes, or until golden brown. Serve!
Notes
- These make a really fun meal or appetizer!
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- This is also a fun way to use up leftover turkey from Thanksgiving!
Nutrition
Serving: 1 (Nutrition calculated per mini pot pie)Calories: 294kcalCarbohydrates: 22.6gProtein: 9.2gFat: 18.2gCholesterol: 29.2mgSodium: 350.8mgFiber: 1.4gSugar: 1.8g
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