Ingredients:
- 1 sheet of puff pastry, thawed
- 1 cup cooked chicken, diced
- 1/2 cup mixed vegetables (carrots, peas, corn), cooked
- 1/4 cup diced onion
- 1/4 cup diced celery
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, melt the butter over medium heat. Add the diced onion and celery, and cook until softened.
- Stir in the all-purpose flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth and milk until smooth. Continue cooking, stirring constantly, until the mixture thickens.
- Add the cooked chicken, mixed vegetables, dried thyme, salt, and pepper to the saucepan. Stir well to combine all the ingredients. Remove from heat and let the filling cool slightly.
- Roll out the thawed puff pastry sheet on a lightly floured surface. Cut out rounds using a round cutter or the rim of a glass, depending on the size of your muffin tin.
- Place each round of puff pastry into the cups of a muffin tin, pressing gently to form a cup shape.
- Spoon the chicken and vegetable filling into each puff pastry cup, filling them almost to the top.
- Brush the edges of the puff pastry cups with the beaten egg for a golden and shiny finish.
- Bake in the preheated oven for about 15-20 minutes, or until the puff pastry is puffed up and golden brown.
- Remove from the oven and let the Chicken Pot Pie Puffs cool for a few minutes before serving.
- Carefully remove the puffs from the muffin tin and serve warm.
These Chicken Pot Pie Puffs are a delightful twist on the classic comfort food. The creamy chicken and vegetable filling encased in flaky puff pastry create a delicious handheld treat. Enjoy these individual-sized pot pies as a comforting and satisfying meal.