Ingredients
Scale
- 1 sheet of puff pastry or pie crust
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Roll out the puff pastry and cut into circles large enough to line your mini muffin tins.
- Layer the pastry circles into the tins, pressing gently into the sides. Set aside.
- In a skillet, melt butter over medium heat. Sauté onion and garlic until fragrant. Add cooked chicken and vegetables, cook for 2-3 minutes.
- Pour in chicken broth and heavy cream, simmer until slightly thickened. Season with salt, pepper, and herbs.
- Spoon the filling into the pastry-lined tins. Cover with remaining pastry circles, seal edges.
- Bake for 20-25 minutes until golden brown. Cool slightly before serving and garnish with herbs.
Notes
- Can be prepared a day ahead; reheat before serving. Use store-bought pastry for convenience. Customize vegetables as desired.
Nutrition
- Serving Size: 1 mini pie
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg