Mini Chicken Pot PiesPT70Mhttps://img5.recipesrun.com/201907/2019/0807/9d/f/493181/300x200x90.jpg Mini Chicken Pot Pies make frequent appearances all year long at our family gatherings. Comfort food goes mini with these Mini Chicken Pot Pies! Puff pastry shells are filled with a creamy chicken, vegetable and gravy mixture for a dinner idea everyone loves If your family loves cheese, sprinkle some shredded Cheddar cheese over each pot pie about 5 minutes before the end of the baking time. Substitute any frozen (cooked) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.8 servings
Ingredients:
1 Egg1 sheet Frozen puff pastry dough, defrosted1 tbsp. Fresh dill, chopped1 tbsp. Fresh thyme, chopped1 tbsp. Dijon mustard1/4 cup Cream3/4 cup Chicken broth2 tbsp. All-purpose flour2 tbsp. Butter1/2 cup Frozen peas and carrots, thawed1 Rib celery, finely chopped4 oz. Fresh mushrooms, sliced1 tbsp. Extra virgin olive oil1 Bay leaf1 Medium onion, halved, divided1 pound Boneless, skinless chicken breasts
Mini Chicken Pot Pies make frequent appearances all year long at our family gatherings. Comfort food goes mini with these Mini Chicken Pot Pies! Puff pastry shells are filled with a creamy chicken, vegetable and gravy mixture for a dinner idea everyone loves If your family loves cheese, sprinkle some shredded Cheddar cheese over each pot pie about 5 minutes before the end of the baking time. Substitute any frozen (cooked) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
Remember me
Sign in with facebook
