Ingredients
Scale
- 1 lb boneless chicken thighs, diced
- 1 cup frozen mixed vegetables, thawed
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 sheets puff pastry, thawed
- Salt and pepper to taste
- 1 tbsp fresh herbs (thyme or parsley), chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, melt the butter and sauté the diced chicken until browned (8-10 minutes).
- Add the mixed vegetables and cook for an additional minute before stirring in the flour until well-coated.
- Gradually pour in the chicken broth and heavy cream while stirring continuously. Simmer until thickened (about 5 minutes).
- Season with salt, pepper, and herbs.
- Cut puff pastry sheets into circles to fit ramekins or muffin tins.
- Spoon the filling into pastry-lined cups, cover with tops, seal edges, and cut slits for steam vents.
- Bake for 20-25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg