🍗 These Mini Chicken Pot Pie Muffins are the perfect comfort food for a cozy night in! Enjoy the taste of home in each savory bite.🥧

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🍗 These Mini Chicken Pot Pie Muffins are the perfect comfort food for a cozy night in! Enjoy the taste of home in each savory bite.🥧
Ingredients:
    • For the Filling:
    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 2 carrots, peeled and diced
    • 2 celery stalks, diced
    • 1/2 cup frozen peas
    • 1/2 cup frozen corn
    • 2 cups cooked chicken, shredded
    • 1/4 cup all-purpose flour
    • 2 cups chicken broth
    • 1 teaspoon fresh thyme leaves
    • Salt and pepper to taste
    • For the Crust:
    • 2 sheets puff pastry, thawed
    • 1 egg, beaten for egg wash
Directions:
    • Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
    • In a large pan, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened. Add peas, corn, and chicken. Sprinkle flour over the mixture and stir until coated.
    • Pour in chicken broth and bring to a simmer. Cook until the sauce thickens. Stir in thyme, salt, and pepper. Remove from heat.
    • Cut puff pastry into squares large enough to fit into the muffin cups. Press pastry squares into the tin, leaving an overhang.
    • Spoon filling into each pastry cup. Fold overhanging pastry over the filling, and brush with egg wash.
    • Bake for 25-30 minutes, or until pastry is golden brown. Let cool for 5 minutes before serving.
    • Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 280 kcal per muffin | Servings: 12 muffins
    • #MiniPotPies #ComfortFood #ChickenPot

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