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.
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01
Information
Grademedium
Serving
8 servings
Prep Time15 Mins
Cook Time55 Mins
Total Time70 Mins
02
Ingredients
1 Egg
1 sheet Frozen puff pastry dough, defrosted
1 tbsp. Fresh dill, chopped
1 tbsp. Fresh thyme, chopped
1 tbsp. Dijon mustard
1/4 cup Cream
3/4 cup Chicken broth
2 tbsp. All-purpose flour
2 tbsp. Butter
1/2 cup Frozen peas and carrots, thawed
1 Rib celery, finely chopped
4 oz. Fresh mushrooms, sliced
1 tbsp. Extra virgin olive oil
1 Bay leaf
1 Medium onion, halved, divided
1 pound Boneless, skinless chicken breasts
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03
Method
Step 1
Place the chicken in a large pot. Add half of the onion and the bay leaf and fill the pot until the chicken is covered with the water. Place over medium heat and cook until the chicken is cooked through about 20 minutes.
Step 2
Remove the chicken from the water and allow to cool slightly, then shred or dice. Discard the onion and the bay leaf. Place the chicken in a large bowl.
Step 3
Preheat the oven to 400ºF. Spray 8 muffin tins very generously with nonstick cooking spray.
Step 4
In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until softened. Dice the remaining onion and add to the skillet along with the celery. Season the vegetables to taste with salt and pepper, and cook until softened. Add in the frozen peas and carrots and cook for 2 more minutes. Remove the vegetables from the skillet and add to the bowl with the chicken.
Step 5
Return the skillet the heat and add the butter. Whisk in the flour and allow it to cook for a minute or two. Slowly whisk in the chicken broth and cook until it is thickened about 1-2 minutes. Stir in the cream. Add the mustard, thyme, and dill and season to taste with salt and pepper. Pour the gravy over the chicken and vegetables and stir to combine.
Step 6
Lightly flour a counter and roll the puff pastry out to a rectangle about 16”x10”. Cut the dough into 8 rectangles. Place each piece of puff pastry in one of the prepared muffin cups and divide the mixture evenly between the 8 cups. They will be very full. Fold the points of the dough over the filling so that they meet in the middle.
Step 7
Lightly beat the egg with a splash of water. Brush the egg mixture over the pastry.
Step 8
Bake in the preheated oven until they are golden brown, 15-18 minutes. Let the mini pot pies stand for a few minutes before removing from the muffin tin to serve.
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