Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup frozen peas and carrots, thawed
- 1/2 cup diced potatoes, cooked
- 1/2 cup diced onion
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
If you’re looking for substitutions, you can swap out the peas and carrots for any frozen vegetable mix you like, or use diced turkey instead of chicken for a different flavor profile.
Instructions
- Preheat your oven to 400°F (200°C). Prepare a muffin tin by lightly spraying it with cooking spray.
- In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the flour, creating a roux, and cook for another minute. Slowly whisk in the chicken broth, ensuring there are no lumps.
- Add the heavy cream, stirring continuously, until the mixture thickens and becomes creamy.
- Mix in the shredded chicken, peas and carrots, cooked potatoes, salt, pepper, and thyme. Let it simmer for 5 minutes, then remove from heat.
- Roll out the puff pastry sheets and cut them into circles large enough to fit into the muffin tin cups, leaving a bit extra for the top crusts.
- Gently press the pastry circles into the muffin cups, ensuring they cover the bottom and sides.
- Spoon the chicken filling into each pastry-lined cup, filling them generously.
- Cut smaller circles or shapes from the remaining pastry to form the top crusts. Place them over the filling and seal the edges by crimping with a fork.
- Brush the tops with the beaten egg to achieve a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and flaky.
- Let the pies cool for a few minutes before removing them from the tin. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International