Mini Chicken Pot Pies
Chicken pot pie is a classic comfort food dish that originated in England.
This is high protein and non vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Mini Chicken Pot Pies
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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In a large skillet, melt butter over medium heat. Add diced onions and minced garlic, and cook until onions are translucent.
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Add chicken breast and cook until no longer pink. Remove from skillet and shred the chicken.
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In the same skillet, combine flour, milk, and chicken broth. Cook and stir until the mixture thickens.
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Add frozen mixed vegetables and shredded chicken to the skillet. Stir to combine.
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Roll out the puff pastry and cut into circles to fit the size of your mini pie tins.
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Fill each pie tin with the chicken and vegetable mixture. Place a puff pastry circle on top of each tin, pressing down the edges to seal.
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Brush the tops of the pies with beaten egg.
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Bake for 20-25 minutes, or until the pastry is golden brown and crispy.
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Allow the pies to rest for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 375kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 27g9%
- Sugars 3g
- Protein 19g38%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
