Ingredients
Scale
- 2 cups shredded boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 sheet store-bought puff pastry (thawed)
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- Salt and pepper to taste
- 1 tsp dried thyme
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. In a skillet over medium heat, combine chicken, mixed vegetables, chicken broth, heavy cream, thyme, salt, and pepper. Cook until heated through and slightly thickened (about 5-7 minutes).
- 3. Roll out the puff pastry on a floured surface into circles about four inches wide.
- 4. Grease a mini muffin tin and press each pastry circle into the molds. Fill each with the chicken mixture.
- 5. Bake for 15-20 minutes or until the pastry is puffed and golden brown.
- 6. Let cool slightly before serving warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (50g)
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg