MINI CHICKEN POT PIE PUFF PASTRY MUFFIN TIN RECIPES

Name: Mini Pot Pies Recipe by Tasty
Yield: 12 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 ½ lb boneless, skinless chicken breast; 5 ¼ tablespoons butter; onion, diced; 3 carrots, diced; ½ cup flour; 1 cup milk; 2 cups chicken broth; 1 cup frozen peas; 1 teaspoon salt; ½ teaspoon pepper; 4 sheets puff pastry; 1 egg, beaten

MINI POT PIES RECIPE BY TASTY

Mini Pot Pies Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, butter, onion, carrots, flour, milk, chicken broth, frozen peas, salt, pepper, puff pastry, egg

Provided by Kathryn Aubin

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast
5 ¼ tablespoons butter
onion, diced
3 carrots, diced
½ cup flour
1 cup milk
2 cups chicken broth
1 cup frozen peas
1 teaspoon salt
½ teaspoon pepper
4 sheets puff pastry
1 egg, beaten

Steps:

Preheat oven to 425°F (220°C).
Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
Using remaining puff pastry, cut ?-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
Bake for 15 minutes, until golden brown.
Enjoy!

Nutrition Facts : Calories 743 calories, CarbohydrateContent 54 grams, FatContent 49 grams, FiberContent 2 grams, ProteinContent 20 grams, SugarContent 4 grams

CHICKEN POT PIES WITH PUFF PASTRY RECIPE | ALLRECIPES

Chicken Pot Pies with Puff Pastry Recipe | Allrecipes image

For those of us who LOVE pot pies, but don't have all day to make them! This quick pot pie recipe can be altered with as many vegetables and seasonings as your heart desires. Its only crust is a square of puff pastry placed over the top of the bowl, which rises and browns beautifully. Use leftover chicken, or store-bought prepared chicken breasts if you're in more of a hurry!

Provided by FlourGirl

Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

½ cup unsalted butter
4 cups chicken broth, divided
½ cup all-purpose flour
¼ cup dried onion flakes
1 dash hot pepper sauce
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 bay leaf
1 (8 ounce) can carrots, drained
1 (8 ounce) can white potatoes
2 cups diced cooked chicken
4 slices Swiss cheese
1 sheet frozen puff pastry, cut into four squares
1 egg, beaten with
1 tablespoon water

Steps:

Preheat oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.
In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet.
Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.

Nutrition Facts : Calories 947.5 calories, CarbohydrateContent 55.9 g, CholesterolContent 193.2 mg, FatContent 64.8 g, FiberContent 4.2 g, ProteinContent 35.3 g, SaturatedFatContent 28.3 g, SodiumContent 1500.8 mg, SugarContent 4.7 g

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