Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 400°F (200°C).
- Melt butter in a large skillet over medium heat. Add onion and garlic, sauté for 3–4 minutes.
- Incorporate chicken and mixed vegetables. Cook for 5–7 minutes until chicken is browned.
- Stir in chicken broth and heavy cream, season with thyme, salt, and pepper. Simmer for about 5 minutes.
- Roll out puff pastry on floured surface, cut into squares for muffin tins.
- Fill pastry cups with the chicken mixture, cover with another pastry square, and brush with egg wash. Bake for 25–30 minutes.
Nutrition
Notes
These Mini Chicken Pot Pies embody comfort and creativity in the kitchen.
