Mini Chicken Pot Pies

Pot pies have been enjoyed as a comforting dish for centuries, with early recipes dating back to the Roman Empire.

This is high protein and non vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Mini Chicken Pot Pies

Cooking Method: Baking Cuisine: American Courses: Dinner, Main Course Recipe Keys: High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 1800

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Chicken Breast
• 1 cup Frozen Mixed Vegetables
• 1 medium Onion
• 2 clove Garlic
• 2 tablespoon Butter
• 3 tablespoon All-Purpose Flour
• 1 cup Chicken Broth
• 1 cup Milk
• 1 sheet Puff Pastry
• 1 beaten Egg
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
3. Add the chicken breast, salt, and pepper to the skillet. Cook until the chicken is no longer pink.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the chicken broth and milk. Cook until the mixture thickens.
6. Stir in the frozen mixed vegetables.
7. Divide the mixture into 4 individual ramekins.
8. Roll out the puff pastry and cut into 4 circles slightly larger than the ramekins.
9. Place the puff pastry circles on top of the ramekins, pressing the edges to seal.
10. Brush the puff pastry with beaten egg.
11. Bake for 20-25 minutes, or until the puff pastry is golden brown.
12. Let the pot pies rest for 5 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 35g12%

Sugars 5g

Protein 20g40%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.