Mini chicken pot pies π₯§ππ
Mini chicken pot pies π₯§ππ
π Ingredients:
1 box (14.1 ounces) refrigerated puff pastry, thawed
1 tablespoon olive oil
1 cup chopped chicken breast
1/2 cup chopped carrots
1/2 cup frozen peas
1/2 cup chicken broth
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400Β°F (200Β°C).
2. Roll out puff pastry and cut into 6-inch circles using a cookie cutter or glass.
3. Press each circle into a mini muffin tin, forming a cup.
4. Heat olive oil in a skillet. Add chicken, carrots, and peas; cook until heated through.
5. Stir in flour, salt, and pepper. Gradually whisk in chicken broth until thickened.
6. Spoon chicken mixture into pastry cups.
7. Bake for 15-20 minutes, or until golden brown and bubbly.
8. Let cool slightly before serving. Enjoy!
